Butternut Squash > Pumpkin.

As you might recall, my last attempt at pumpkin pie wasn't a disaster, but it wasn't a resounding success, either.  The crust was a bit chewy, the filling rather bland, and the texture just a bit off. Determined to do a better job, I scoured the internet for other recipes, and finally decided to heck with it; I'll make my own.  I've been too nervous to do more than make a minor change or two to already well-established recipes.  The crust recipe wasn't my own; I made the Perfect Pie Crust from The Pioneer Woman (whose recipes are always awesome).   OK, so I did use lard instead of shortening and brushed the crust with egg and sprinkled it with sugar before baking.  If you're wary of the additives in shortening and/or aren't vegan/vegetarian, I don't think the end product turned out much different. The crusts turned out nice and golden and flaky even after spending a week and a half in the freezer.

√-1 2³ Σ π.

Yum.

Instead of "what I did wrong" here, because I went over that in my last post, I'll take you through how I went about making up this version. The recipe I originally used called for two eggs and a can of evaporated milk. Looking at other recipes, this seems like a fairly common addition.  Thinking about it, I knew that pumpkin pie sets in the oven almost like a cheesecake, even though the texture is different throughout the baking process. It puffs up around the edges and should still be slightly wobbly in the middle when ready to take out of the oven. To make a fluffier pie, then, why not add more egg and maybe a bit less milk?  To add richness with less milk, I decided to use heavy cream.  Yes, it has more fat and calories than evaporated milk.  But this is pie, not salad.

I also knew I wanted to try using butternut squash instead of pumpkin, because a) you can get a lot more puree out of one squash than you can one pumpkin, b) the flavor is supposed to be richer, and c) I was just curious.  See the bottom of the post for puree instructions.*  I decided to use brown sugar instead of granulated white sugar and just a little rum for more depth to the flavor.  The spices I used were fairly typical pumpkin pie spices, although I added more of the ones I liked and less of the ones that, like nutmeg, can overpower the others (too much nutmeg in particular can add a soapy flavor to foods).  

So on to the recipe:

3 eggs

3/4 cup + 1 tbsp packed light brown sugar 

1 cup heavy cream

Almost 2 cups butternut squash puree (technically 15 oz)

1 tbsp rum

1/2 tsp vanilla

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1/4 tsp cloves

1/8 tsp allspice

1/4 tsp salt

Pinch nutmeg

I doubled this recipe to make two pies, so in the following pictures, if it looks like a lot of filling, that's because it is!

The salt and vanilla were too large to fit in the original picture.

(Oh, all right.  I forgot to include them.  And the ginger must have sneaked behind its friends.)

I started off by beating the eggs.  Not until fluffy or expanded, just until the whites and yolks were thoroughly whisked together.

Then I blended in the brown sugar, making sure to break up any lumps, before whisking in the cream. Don't beat too vigorously; the goal is to make sure everything is evenly distributed, not to whip the cream.

Then I mixed in the squash puree.

Finally, I stirred in the cinnamon, ginger, cloves, allspice, salt and nutmeg before adding the rum and vanilla.

Here, if you can, I'd pour the filling into a measuring cup with a spout so that it can be easily poured directly into a par-baked crust in the oven (or an unbaked crust; your preference.  It also depends on the crust recipe. Most will give a recommendation.).   This makes it much easier, so you're not precariously using oven-mitted** hands to carry a hot pie pan filled with liquid back to the oven. I preheated the oven to 350°F, put the crust in for 10 minutes, then added the filling

I baked the pie for about an hour, until a knife inserted about 2" from the edge came out clean and the center wobbled just a bit but looked solid. Unless you don't mind gooey pie slices that don't hold their shape (and sometimes, it's worth it just to taste something right out of the oven), you will likely need to wait anywhere from 15-30 minutes before cutting into it, just to let it firm up.

Because I made two pies and used two separate ovens, one baked faster than the other.

It didn't magically change pie plates!

I like to eat my pie slightly warm with whipped cream and a little extra cinnamon. Pumpkin (well, squash!) pie is usually best served either warm or at room temperature.  If you like it cold, though, go for it!

DEEMS THIS RECIPE:

... easy as pie.  

*To make butternut squash puree:
Cut the stem off the squash and cut it in half lengthwise.  Scoop out seeds and stringy pulp.  Sprinkle lightly with salt and place on a baking sheet with sides, pouring ~1/3 cup water around it.  Bake at 350°F for ~45 minutes until fork-tender.  Once out of the oven, let cool until you can easily handle it, then remove the skin.  The skin should almost fall off on its own.  Cut into chunks and place in a blender/food processor, add two tablespoons of butter--you can soften the butter if the squash has gotten too cool to melt it on its own--and blend until pureed.  Puree can be used immediately or frozen for 9-12 months (the flavor will not be as intense after 5-6, but it will still be good).  Note that refreezing any food is never recommended; freeze in batches if you know you'll need only a bit at a time.

**This is not a word.  But it should be.