Roasted Butternut Squash Pie

Name: Roasted Butternut Squash Pie
Prep time: 20 min
Total time: 4 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 1 (2-pound) butternut squash, halved lengthwise and seeded; 1/2 recipe Basic Pie Dough; All-purpose flour, for work surface; 3/4 c. whole milk; 3 large eggs; 2 tsp. grated fresh ginger; 1/2 c. packed brown sugar; 1/2 c. granulated sugar; 1/2 tsp. ground cinnamon; 1/2 tsp. ground allspice; 1/2 tsp. kosher salt; 2 large egg whites; 1/3 c. granulated sugar; 1/4 tsp. cream of tartar; 1/2 tsp. pure vanilla extract

Step aside, pumpkin. There's a new gourd in town.

By Kate MerkerPublished: Sep 17, 2021

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Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 50 mins

If you think you like pie made from that other winter squash, it's only because you haven't tried our easy roasted butternut squash pie yet. You probably already love butternut squash in a dozen sweet, delicious weeknight meals. You probably already know how amazing it tastes when it's roasted to tender perfection, then puréed and used in soup or as a pasta filling.

Why wouldn't you want to put that into a creamy butternut squash pie with your favorite fall spices and leave the stringy, fibrous orange gourds for carving?

Though it's absolutely delicious plain, we like to spruce it up even more with a toasted meringue topping that will absolutely astound family and guests. Give this one a whirl, and you just may not ever buy another can of pumpkin purée again.

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Ingredients

Cooking spray
1 (2-pound) butternut squash, halved lengthwise and seeded
1/2 recipe Basic Pie Dough
All-purpose flour, for work surface
3/4 cup whole milk
3 large eggs
2 tsp. grated fresh ginger
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. kosher salt

For Topping

2 large egg whites
1/3 cup granulated sugar
1/4 tsp. cream of tartar
1/2 tsp. pure vanilla extract

Directions

1. Step 1Make pie: Preheat oven to 400°F. Lightly grease a rimmed baking sheet. Place squash on baking sheet, cut sides down. Bake, in lower half of oven, until golden brown and cooked through, 30 to 35 minutes. Cool completely. Once cool, scoop out flesh. Discard skin.
2. Step 2Meanwhile, roll dough into a 12-inch circle on a lightly floured surface. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp. Chill 20 minutes to 24 hours.
3. Step 3Reduce oven temperature to 375°F. Line dough with parchment paper and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment and beans and bake until crust is set but still pale, 10 to 12 minutes. Remove from oven. Reduce oven temperature to 350°F.
4. Step 4Pulse squash, milk, eggs, and ginger in a food processor until combined. Add brown sugar, granulated sugar, cinnamon, allspice, and salt and purée until smooth, 10 to 12 seconds.
5. Step 5Pour filling into crust. Bake until edges are just set and center is still slightly wobbly, 30 to 40 minutes. Cool completely.
6. Step 6Make topping: Whisk together egg whites, sugar, and cream of tartar in a bowl. Set bowl over a saucepan of simmering water (bowl should not touch water) and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes. Remove from heat and beat with an electric mixer on low speed, gradually increasing to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in vanilla. Spoon on pie and broil or use a kitchen torch to toast topping.