Butternut Squash and Molasses Pie
- Prenatal pick
- Kid-friendly
- Peanut free
- Nut free
Richer and more flavourful than regular pumpkin pie, this pie serves up a real taste of autumn. You can also use ambercup, hubbard or turban squash.
Ingredients
- 1 butternut squash (about 2-1/2 lb/1.25 kg)
- Single-Crust Pie Pastry
- 2 eggs
- 1-1/4 cups (300 mL) 10% cream or evaporated milk
- 2/3 cups (150 mL) granulated sugar
- 1/3 cup (75 mL) fancy molasses
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) salt
- Generous pinch ground cloves or allspice
- Pinch white pepper
Preparation
Halve squash lengthwise; scoop out and discard seeds. Place, cut side down, on foil-lined baking sheet; prick rind with fork. Bake in 425F/220C oven until completely tender, about 45 minutes; let cool. Scoop flesh from rind; purée in food processor or mash well.
On lightly floured surface, roll out dough into circle scant 1/4 inch/5 mm thick; line 9-inch/23 cm pie plate, then trim and flute edge.
In large bowl, whisk eggs with cream; whisk in sugar, molasses, ginger, cinnamon, nutmeg, salt, cloves and pepper. Whisk in purée; scrape into pie shell.
Bake in bottom third of 375F/190C oven until lightly set in centre, 50 to 55 minutes. Let cool completely on rack before serving, about 3 hours.
Makes 8 to 12 servings.
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