Name: Butternut Pumpkin Pie
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 12
Ingredients: 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

Prep Time

20m

Cook Time

1h 35m

Total Time

1h 55m

This Butternut Pumpkin Pie recipe combines roasted butternut squash purée with sweetened condensed milk, brown sugar, warm spices, and eggs in a flaky pie crust. The result is a rich and delicious dessert that's perfect for fall!