Butternut Squash Pumpkin Pie from Scratch

It’s definitely feeling like fall around these parts and it’s been about three years since I had pumpkin pie. So yeah, that had to change since it’s basically my favorite. I found this recipe from The Joy Kitchen and this recipe from Yankee Cook and smooshed them together to create the ultimate lazy person’s fairly easy “pumpkin” pie from scratch-ish. I say pumpkin in quotes because it’s actually made from a butternut squash and I say scratch-ish because I didn’t make the crust myself. Ain’t nobody got time fo’ dat!

Anyway, this was my first attempt at making any sort of pumpkin pie, and I’m so proud that it didn’t come from a can! Just so you’re aware, butternut squash tastes exactly like pumpkin in this recipe so don’t be deterred! Apparently the canned stuff is usually made from butternuts anyway. So here it goes, in painful detail with mediocre pictures (my kitchen has the worst lighting ever) and my tips for making this bad boy in your little kitchen in Spain.

Ingredients

1 Butternut squash (2 cups or 473 mLs of puree) – simply called “calabaza,” I bought mine at carrefour. It was about a foot tall and cost about 3.50€ which i think is normal butternut squash size. I’ve also seen half squashes on sale at El Arbol.

3 eggs

1   14 oz (397 gram) can of condensed milk (leche condensada)- I got mine at Mercadona but you should be able to find it in most grocery stores

1/3 cup  (79 mL) of sugar (azúcar)

1 tablespoon of ginger powder (jengibre)- I use actual spoons to measure my tablespoons (big one) and teaspoons (small one). I used less than the recipe calls for because I was scared to over-do it because ginger has a really strong taste. I bought this at Mercadona, and couldn’t find it at El Arbol.

1/4 teaspoons of cinnamon (canela)

1/4 teaspoons of nutmeg (nuez moscada)- I bought it at Merca, couldn’t find it at El Arbol

1/2 teaspoon of salt

1 frozen pie crust (masa quebrada)- I always use the Mercadona one for my pies (I make apple, too! Recipe coming soon) and they never fail me

Preparation

  1. Cut the squash in half, length-wise from top to bottom and scoop out the seeds and stringy stuff.

    Butternut Squash Pumpkin Pie 13

  2. Place flat side down on a baking sheet lined with foil

    Butternut Squash Pumpkin Pie 11

  3. Bake the squash at 204°C (400°F) for about an hour. I took mine out when the skin was getting pretty brown and some goopy stuff had oozed out onto the tray, bubbled up and burned. Make sure to take your pie crust out of the freezer while the squash is baking so it has time to defrost.
  4. Flip over the squashes when they cool a bit, scrape out the flesh and scoop out the squash into a bowl. It should be really easy if the squash is done.

    Butternut Squash Pumpkin Pie 10

    Don’t mind that Cruzcampo in the background…

  5. While the squash is cooling, butter your pie dish and place the pie crust in. You’ll probably need to rip off the corners and try to make the edges look nice and wavy or something. Whatever you want.

    Butternut Squash Pumpkin Pie 4

  6. Use a blender, food processor or hand blender wand thingy to puree the squash into oblivion.

    Butternut Squash Pumpkin Pie 9
    Butternut Squash Pumpkin Pie 8

  7. Make sure to preheat your oven to 218°C (425°F)
  8. In a separate mixing bowl, beat the eggs with the condensed milk. I had a fork available and that worked fine. Just make sure the mixture becomes homogenous.

    Butternut Squash Pumpkin Pie 7

    Eggs mixed with condensed milk

    Eggs mixed with condensed milk

  9. Add in the sugar, ginger, cinnamon, nutmeg and salt and mix together, again until homogenous.
  10. Add two cups of squash puree. Before doing this, I poured some of the extra liquid from my bowl of squash puree.

    Butternut Squash Pumpkin Pie 5

    Pictured above: 1 cup of squash puree (you need two) and the sugar before I added it to the mixture

  11. Mix well but not so much that it gets frothy.
  12. Pour the (extremely liquidy– don’t worry it’s normal) mixture into the dish. I left about a centimeter of room at the top as the pie puffs up a bit while cooking.
  13. Bake at 218°C (425°F)  for 15 minutes. Then, reduce the heat to 148°C  (300°F) and let bake for about 40 minutes.
  14. When a butter knife stuck in the center comes out clean, you’ll know it’s done.

    Puffy pie with knife hole

    Puffy pie with knife hole

  15. The hardest part of this whole recipe is letting it cool down for long enough. I waited about 2 hours, and then put it in the fridge for half an hour, and the center on the bottom of the dish was still warm-ish, but we ate some anyway. I suggest waiting until it completely cools because it was ever so slightly too moist when it was slightly warm, and was so amazing later on when it was completely cold . I really recommend actually making this the day before.
    Cooled pie and my cat tryna get some of dat.

    Cooled pie and my cat tryna get some of dat.

    Voila!

    Voila!

So, that’s it!! I’d love to know how it turns out for you guys, and if your Spanish friends approve. My boyfriend totally did! Feel free to ask any clarifying questions in the comments!

 

 

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3 thoughts on “Butternut Squash Pumpkin Pie from Scratch

  1. Pingback: An Expat Thanksgiving

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