A twist on the classic pumpkin pie recipe, this uses butternut squash instead of pumpkin. When making a pumpkin pie from scratch, butternut squash tastes much better than most supermarket pumpkins. Makes one pie.
Cut the butternut squash in half, scoop out the seeds, and place the squash flesh side down on a baking tray. It helps to line the tray with baking paper. Roast at 375°F / 190°C / 170°C Fan assisted oven for an hour. Take out and allow to cool.
When room temperature, peel the skin off -- a potato peeler works a treat. Next, blend the squash into a purée using a food processor or a stick (immersion) blender. You'll need about four cups of butternut squash purée for this recipe.
Make the Pie Crust
You can skip this step by purchasing a ready-made pie crust but it's worth the extra effort! Cut the butter into the flour and salt using two crisscrossing butter knives or a pastry cutter. The latter will save you hassle though. What you're aiming to do is mix the butter with the dry ingredients without melting it. It should have the texture of fine crumbs when you're finished.
When it's ready, begin adding the cold water. Stir it into the mix until the pastry dough starts sticking together and cleaning the side of the bowl.
Blind-bake the Pie Crust
Roll the dough into a ball and then out flat on a floured surface, roll it so that it fits your pie pan. It should be wide enough to over-hang the edges by an inch. To get it in the pan, I find rolling it up on the rolling pin and then unrolling it onto the pan works a treat. You can fold the edges up like mine if you wish or just trim and press the edges to the outer side of the pan.
To make sure that your crust is crispy, you'll need to 'blind bake' it. Preheat the oven to 350°F / 175°C / 165°C Fan-assisted oven. Line the pie crust with a sheet of foil or baking paper and then pour three or four cups of hard, uncooked beans* (or rice) in. Bake in the oven for 12 minutes or until the crust has firmed up.
Make the Pie Filling
In a bowl, beat the eggs with the spices, vanilla, and oil. Pour it into the pumpkin purée and stir well. Next, stir in the can of sweetened condensed milk and the cream. When it's blended, pour into the pre-baked pie crust.
Bake the Pie
Bake the pie for an hour or until the center is set. It may bubble or crack around the edges but that just adds to its charm. Cool it for at least 30 minutes before serving -- you can serve it at room temperature or chilled. I like a nice dollop of cinnamon whipped cream served with mine.
* I've used the same beans for blind baking for years. Allow them to cool and then store them in a tupperware until the next time you want to bake a pie.