Butternut Squash Pie
 
Makes 1 (9-inch) pie
Ingredients
  • ⅔ cup (147 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) bourbon
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) smoked paprika
  • 1 cup (244 grams) roasted butternut squash purée*
  • ¾ cup (180 grams) heavy whipping cream
  • Rosemary Saltine Crumb Crust (recipe follows)
  • Garnish: Maple Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In a medium bowl, whisk together brown sugar, eggs, egg yolk, bourbon, ginger, vanilla, cinnamon, salt, and paprika. Add squash purée, and whisk until well combined. Whisking constantly, slowly pour in cream until well combined. Transfer mixture to prepared Rosemary Saltine Crumb Crust.
  3. Bake until edges are set and center is still slightly jiggly, 45 to 55 minutes, covering crust with foil after 20 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Garnish with Maple Whipped Cream, if desired.
Notes
To make butternut squash purée, coat 1 peeled, seeded, and quartered butternut squash with 1 tablespoon (14 grams) olive oil. Place on a baking sheet lined with parchment paper. Roast in a 400°F (200°C) oven until soft, 45 minutes to 1 hour. Let cool completely. Scrape out pulp. Transfer pulp to the work bowl of a food processor; process on high until puréed. Refrigerate for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butternut-squash-pie/