Description
This Butternut Squash Pie recipe features a silky smooth pumpkin-based filling enriched with warm spices and baked in a flaky homemade crust. Topped with decorative pie crust leaves and tangy sugared cranberries, it makes a perfect seasonal dessert for fall and winter gatherings.
Ingredients
Scale
Sugared Cranberries
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Pie Dough and Egg Wash
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
Pie Filling
- One 15-ounce can (425g) pumpkin puree
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- Prepare Sugared Cranberries: Place fresh cranberries in a large heatproof bowl. Simmer water and 3/4 cup sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and cool 5 minutes. Pour syrup over cranberries, stir, cover, and let sit 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup sugar to coat evenly, then dry on another parchment-lined sheet for at least 1 hour at room temperature or in refrigerator. Store in refrigerator up to 3 days.
- Prepare Pie Dough: Make your homemade pie dough or use store-bought. Reserve one disk for the pie bottom and the other for decorative leaves if desired.
- Preheat Oven and Roll Dough: Preheat oven to 375°F (190°C). Roll out one dough disk on a lightly floured surface into a 12-inch circle. Transfer to a 9×2-inch deep dish pie plate, pressing firmly to fit. Fold overhang inward to form thick rim and crimp edges. Brush edges lightly with egg wash.
- Blind Bake Crust: Line crust with crumpled parchment paper and fill with pie weights or dried beans evenly. Bake for 10 minutes. Remove weights and parchment, prick bottom with a fork, and bake 7-8 more minutes until bottom just begins to brown. Remove from oven.
- Make Pie Filling: In a large bowl, whisk together pumpkin puree, eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until fully combined.
- Fill and Bake Pie: Pour filling into warm par-baked crust about 3/4 full. Use leftover filling for mini pies if desired. Bake for 55-60 minutes, checking at 50, 55, and 60 minutes. Cover crust edges with foil or pie shield after 25 minutes to prevent over-browning. The pie is done when center is mostly set but slightly wobbly.
- Cool and Decorate: Transfer pie to a wire rack to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaf cutouts if desired. Serve chilled with whipped cream.
- Store Leftovers: Cover pie tightly and refrigerate up to 5 days. Enjoy leftover sugared cranberries as snack or garnish.
Notes
- Use fresh cranberries only for sugared cranberry garnish; frozen do not work well.
- Blind baking the crust prevents sogginess and ensures a crisp base.
- Cover crust edges after 25 minutes to avoid over-browning during baking.
- Pie should be slightly wobbly in the center when done to avoid overcooking and dry texture.
- Sugared cranberries can be stored refrigerated and used as garnish or a sweet snack.
- For best flavor, chill pie for at least 3 hours before serving.
