Bravetart’s Butternut Squash Pumpkin Pie
It’s no secret around the store that my favorite cookbook this year has been Bravetart by Stella Parks. I was oohing and ahhing over it before we even got it in store. The preview I was able to see last December showed me that the book would be filled with classic recipes as well as homemade versions of classic American treats, like Oreos and Poptarts. Once Bravetart was in my hands I couldn’t put it down!
I was mesmerized by Ms. Parks’ historical explanation on the origin of each recipe and the amount of research she did for this book, she even cites her sources! *swoon* When I dug deeper into the recipes I was astounded by the number of variations Parks has, she even gives a gluten free option for over 90% of her recipes. Along with these variations I also enjoyed seeing her suggestions for ingredients and equipment. Parks talks about why she uses each item, how it affects each bake, and even the brands she uses. I always find information like this to be helpful to keep my bakes consistent with the authors. But to me, the most important thing Stella Parks says in her introduction are her reasons why you should weight out your ingredients compared to using measuring cups. Consistent results, eliminating loss, a faster clean up time, customization, and being on the exact same page as the author are some of the reasons Parks gives for using a scale compared to cup measurements.
With all that being said about the book it isn’t surprising that I have made the following things so far: glossy brownies, homemade Nilla wafers, graham crackers, sweetened condensed milk, a version of her yellow cake, and of course the butternut squash pumpkin pie! I have to admit, I don’t like pumpkin pie. However, most people in my life love pumpkin pie and since I am thankful for them I decided to make them a pie they could love. I did a test run pie this week and everyone went crazy! They were all shocked that it was made with butternut squash and homemade sweetened condensed milk, I even had someone tell me that it was the best pumpkin pie they’ve had. So, if you are still in search of a holiday pie I suggest trying out this ‘pumpkin’ pie recipe!
Butternut Squash Pumpkin Pie
- 14 ounces (about 1 3/4 cups; 395g) roasted butternut squash purée, from one 7-inch butternut squash (24 ounces; 680g)
- 19 ounces Sweetened Condensed Milk (about 2 cups; 540g)
- 4 ounces light brown sugar (about 1/2 cup, firmly packed; 115g)
- 1/2 ounce vanilla extract or bourbon (about 1 tablespoon; 15g)
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/8 teaspoon ground cloves
- 1 ounce unsalted butter, melted and warm (about 2 tablespoons; 30g)
- 3 large eggs, straight from the fridge (about 5 1/4 ounces; 145g)
- 1/2 recipe Old-Fashioned Flaky Pie Dough, blind-baked
For the Butternut Squash Purée: Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Split the squash lengthways, remove seeds, and place cut-side down on a foil lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth. Measure out 14 ounces (about 1 3/4 cups; 395g) squash purée. Use warm, or refrigerate in an airtight container up to a week in advance.
For the Custard: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust. Alternatively, the prepared custard can be refrigerated for up to a week before use.
To Bake: Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350°F (175°C) and continue baking until the filling is firm around the edges but still wobbly in the very center, about 25 minutes more, or to an internal temperature of 200°F (93°C).
Cool at room temperature until the custard has set, about 2 hours, and cut with a chef’s knife to serve. If you like, serve with a dollop of whipped cream and a sprinkling of grated nutmeg. Wrapped in plastic, leftovers will keep 4 days at room temperature, or 10 days in the fridge.