Butternut Squash Pie (From Scratch!)

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This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!

Ingredients:
BUTTERNUT SQUASH PUREE
1 butternut squash, approx 3 lbs OR 2 lbs diced squash OR 2 cups canned squash puree
1 tbsp unsalted butter, omit if using canned puree

PIE FILLING
2 cups butternut squash puree
1½ cup whole milk
2 large eggs
¾ cup light brown sugar
1 tbsp cornstarch
1¼ tsp ground cinnamon
½ tsp ground nutmeg
¾ tsp ground ginger
½ tsp vanilla extract
½ tsp salt

PIE CRUST
1¼ cup all purpose flour
¼ tsp salt
⅛ tsp baking powder
1 tbsp sugar
8 tbsp unsalted butter, cold
4-5 tbsp water, ice cold

Directions:
0:00 Intro
0:07 Roast butternut squash in the oven at 350 degrees F for 30-40 minutes until softened
0:12 Blend the roasted squash with butter to make puree
0:26 combine sugar, spices and cornstarch and mix together in a small bowl
0:36 in a medium size bowl combine the squash puree, eggs and vanilla
0:50 add the sugar and spices to the squash mixture
0:55 pour in the milk while stirring
1:04 pour the pie filling into a prepared pie crust
1:10 bake at 350 degrees F for 1 hour and 15-20 minutes until the center is set
1:12 finished recipe