Butternut Squash Pie
My favorite version of this autumn dessert.
Ingredients
For the pie shell:
- Unbaked homemade pastry crust for a 9-inch pie plate
- 5 ginger snap cookies, finely crushed
For the filling:
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 2 cups butternut squash puree
Instructions
- Preheat the oven to 375°F. Line a 9-inch pie plate with pastry dough (recipe here), and crimp the edges in some decorate fashion. Spread the ginger snap crumbs over the bottom of the crust.
- Tip the eggs into a large bowl, and beat them thoroughly with a wire whisk. Then, one by one, beat in the sugar, spices, salt, vanilla, cream, and squash puree. Pour the mixture into the pie shell.
- Bake, on a baking sheet, in the preheated oven until the filling is set -- the center should barely shimmy when shaken -- 45-50 minutes. Cool to room temperature on a wire rack. Serve with or without whipping cream or ice cream.
- The pie will stay fresh and wonderful for 2 days when covered and stored at room temperature. For longer storage -- up to a week -- cover and refrigerate the pie.