Finally! This is the recipe I’ve been waiting to post since I began Farmer’s Daughter. I’ve been making this pie for about 6 or 7 years, and I feel like it’s my best recipe. My Great-Grandma Rose always made her pumpkin pie with butternut squash, saying it made a better pie. So, I tried this recipe from my Fannie Farmer cookbook (incidentally, my grandmother Mema gave me that cookbook when I moved into my little apartment over my parents’ garage). I modified and left things out, like mace (I don’t know what that is and didn’t have any, so I skipped it), and brandy (because, hello! I don’t drink, so I don’t have brandy hanging around the house).
Now my Butternut Squash Pie is made extra special by the fact that we grew the butternut squash this year! I only got two before the bugs destroyed the plants, so the pie is the best way to use them!
Butternut Squash Pie
Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem. Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft. Allow to cool, then scoop pulp into a food processor and puree. You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish. Or save the extra for more baking, like butternut squash bread.
- 1 cup squash puree
- 1 cup heavy cream
- 1 cup sugar
- 3 beaten eggs
- 2 Tbsp water
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- pie dough for one 9-10″ crust
Preheat oven to 425°F. Line a pie pan with the dough and crimp the edges. Combine all ingredients in a large bowl with a whisk until smooth. Pour into the pie crust and bake for 10 minutes. Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown. I use a glass baking dish so I can monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes. Let the pie cool completely so the filling will set before you cut it. I think it tastes even better on the second day when it’s cold from the fridge.
One more funny story before this post is over… A few years back I decided to enter this pie in the Guilford Fair, since everyone who tries it loves it. I made two, so I could enter one and keep one for us. We dropped one pie off at the fair, and then later that night I cut slices of our pie for Ed and myself. Ed tried his first and said “Ab, it’s really bad.” I laughed, thinking he was kidding. He wasn’t kidding. I tried a little bit and knew immediately that I had forgotten to add the sugar! I was upset that my pie wouldn’t do well in the competition, but I was more upset because I had been looking forward to eating it! When we went to the fair, I was completely shocked to see that my pie won Honorable Mention. Don’t ask how, but the judges must have been sympathetic. This year, I’m going to enter my Butternut Squash Pie again, with the sugar, and we’ll see how it does!
Update- This pie won Best In Show at the Guilford Fair in 2008!