#BUTTERCUP SQUASH PIE RECIPE FULL#

It has a lovely flavor and nice firm texture which I like, but isn't the light whipped texture that some are used to.

The condensed milk was time consuming due to constant stirring, and mine took longer than the recipe suggested, so next time I will try with canned instead of homemade. We had a pumpkin pie taste test with 5 pies (some store bought) and this was the winner. I'd consider making this recipe again but only with modifications. The sweetness even overwhelms the added pumpkin pie spice, also twice as much than I normally use. Even the traditional Libby's Pumpkin Pie recipe only calls for 3/4 cup of sugar, half the total sugar content in this recipe.

#BUTTERCUP SQUASH PIE RECIPE FULL#

If I were to make this again, I'd nix the brown sugar since there's already a full cup on the sweetened condensed milk. The final result looks great and tastes good, but it doesn't have a big pumpkin or (or even squash) taste. The pie took longer than usual due to the roasting of the squash and the from-scratch sweetened condensed milk, but it's a simple recipe, nonetheless. Leftover squash purée can be refrigerated for up to 1 week. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.įrom the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Let cool at room temperature until the custard is set, about 2 hours. Reduce oven temperature to 350☏ and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200☏ 210☏ if the probe touches the crust). Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Use warm, or refrigerate in an airtight container for up to 1 week.Īdjust oven rack to lower-middle position and preheat to 375☏. Measure out 14 ounces (1¾ cups) squash purée. Pulse in a food processor until smooth, or rub through a double-mesh sieve. When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Roast until fork-tender, about 45 minutes.

Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Adjust oven rack to lower-middle position and preheat to 400☏.

Buttercup squash pie recipe