Butternut Squash Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 1 pound butternut squash
- 1 cup white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 cups hot milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 400F.
- Lightly grease a baking sheet or 9 by 13-inch baking pan or line it with foil.
- Cut the squash in half lengthwise, scoop out the seeds, and place on the baking sheet cut-side down.
- Bake for about 30 minutes, until tender.
- Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it.
- Measure out 2 cups of squash and refrigerate any leftovers for another use.
- Turn the oven up to 425F.
- Line a 10-inch pie plate with the rolled-out crust.
- Put the sugar, ginger, cinnamon, nutmeg, and salt in a bowl and stir to combine.
- Blend in the milk, squash, eggs, egg yolk, and butter.
- Pour the filling into the crust, just to the top of the crust; discard any extra filling, or pour it into a small greased custard cup and bake it alongside the pie (it will probably be done sooner than the pie).
- Bake for 50 to 60 minutes, or until almost completely set.
- The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean.
- Check the crust halfway through the baking time; it will probably need pie shields or foil to prevent overbrowning.
- Cool on a wire rack 1 to 2 hours before slicing.
- Serve at room temperature.
pie pastry, butternut squash, white sugar, ground ginger, ground cinnamon, ground nutmeg, salt, hot milk, eggs, egg yolk, unsalted butter
Taken from www.epicurious.com/recipes/food/views/butternut-squash-pie-390067 (may not work)