Butternut “Pumpkin” Pie

Did you know that most canned pumpkin is actually butternut squash? Try making “pumpkin” pie with your butternut this year and see if you notice any difference!

14 ounces (about 1 3/4 cups) roasted Red Dog butternut squash purée, from

1 Red Dog butternut squash
19 ounces sweetened condensed milk (about 2 cups)
1/2 cup light brown sugar, firmly packed
1 Tablespoon vanilla extract or bourbon
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 kosher salt, or 1/8 teaspoon table salt
1/8 teaspoon ground cloves
2 Tablespoons unsalted butter, melted and warm
3 large eggs, straight from the fridge
1 pie crust

For the Butternut Squash Purée: Adjust oven rack to lower-middle position and preheat to 400°F. 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) purée.

For the Custard: Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, combine butternut squash purée, condensed milk, brown sugar, vanilla/bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust.

To Bake: Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350°F 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.

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.