Butternut Pumpkin Pie

pumpkin pie 1_txt_50

Just a few weeks ago, I harvested a HUGE butternut squash at one of my school gardens. Personally, I’m not much of a fan of winter squashes. They have a sweetness that I don’t like to associate with what should be savory foods (same reason I don’t like sweet potatoes). But I know I need to eat these butternut squash because they’re high in Vitamin A, which keeps the eyes and skin healthy!!! I love chopping the squash into cubes and roasting it with olive oil and salt/pepper, but I’ve been looking for a variety of but other recipes, too. I thought today I’d give pumpkin pie a go, with butternut squash as a substitute. Did you know in New Zealand they call this squash a butternut pumpkin?

This pie tasted just like traditional pumpkin. My husband was convinced I had sneaked some in! Muahaha! :)

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To roast the squash, first cut it in half and remove the seeds (save for planting or roasting!)

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Second, place squash halves flesh side down in a roasting pan (I used a cast iron skillet) with 1/2 inch water and bake at 350F for 30-45 minutes (maybe up to an hour, depending on the size of squash), until a fork punctures the skin, as shown above.

 

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Then scrape out the fruit from the skin with a spoon and blitz through a food processor until pureed. You can use this for muffins, cakes and this recipe — butternut pumpkin pie!

 

Butternut Pumpkin Pie
Ever wanted to make pumpkin pie from scratch? Well, now you can - from butternut squash, too!
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Crust
  1. 2 3/4 cup flour
  2. 1 tsp salt
  3. 1/2 cup oil
  4. 1/2 cup milk
Filling
  1. 2 cans sweetened condensed milk
  2. 4 eggs
  3. 2 cup butternut squash puree
  4. 2 tsp ground cinnamon
  5. 1 tsp ground ginger
  6. 1 tsp salt
Instructions
  1. Preheat oven to 425F
  2. In a large boil, begin making the crust. Whisk the dry ingredients first. In a liquid measuring cup, measure the milk and oil but don't combine. Pour the wet ingredients into the dry ingredients and slowly mix until a ball forms. Be mindful not to overmix! - not all the flour will combine, that is okay. Divide dough into two and wrap each in plastic wrap. Refrigerate for 30+ minutes.
  3. In another bowl, combine the filling ingredients until well combined.
  4. After the crust has rested in the fridge, roll both balls out on a floured surface to fit a 9-inch pie pan. Then gently lay them into two greased pans.
  5. Pour the filling into both crusts. Bake at 425F for 15 minutes. Reduce oven to 350F and continue baking for 30-45 minutes until a knife inserted in the center comes out clean.
  6. Let pie cool for 30 minutes before tucking in - the eggs need to set.
  7. Enjoy with freshly whipped cream!
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