Inspired by Farmer’s Daughter

 INGREDIENTS:

1 cup squash puree
1 cup heavy cream
1 cup sugar
3 beaten eggs
2 Tbsp water
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
pie dough for one 9-10″ crust
 

METHOD:

Split one butternut squash in half lengthwise, scoop out the seeds and remove the stem. Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft. Allow to cool, then scoop pulp into a food processor and puree. You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish. Or save the extra for more baking, like butternut squash bread.

Preheat oven to 425°F.  Line a pie pan with the dough and crimp the edges.  Combine all ingredients in a large bowl with a whisk until smooth.  Pour into the pie crust and bake for 10 minutes.  Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown.  You can use a glass pan to monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes.  Let the pie cool completely so the filling will set before you cut it.

 

 

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