Butternut Pumpkin Pie

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

14 ounces (about 1 ¾ cups; 395 g) roasted butternut squash purée, from one 7-inch butternut squash (24 ounces; 680g)

19 ounces sweetened condensed milk (about 2 cups; 540 g)

4 ounces light brown sugar (about ½ cup, firmly packed; 115 g)

½ ounce vanilla extract or bourbon (about 1 tablespoon; 15g)

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon freshly grated nutmeg, plus more to garnish if desired

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

⅛ teaspoon ground cloves

1 ounce unsalted butter, melted and warm (about 2 tablespoons; 30g)

3 large eggs, straight from the fridge (about 5 ¼ ounces; 145g)

½ recipe old-fashioned flaky pie dough, blind-baked

Directions at seriouseats.com

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