For Pie Crust:
1 1/4 cup flour
1 tbsp sugar
8 tbsp butter
1/4 cup iced water
For Pie Filling:
1 butternut squash to make 2 cups butternut squash puree
3 eggs
1/2 cup sugar
2/3 cup heavy cream
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the dough. Mix together flour, sugar, butter for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 2 hours or more.
SECOND:
Make the puree: Peel, core and cut butternut squash.
Steam butternut squash until soft and puree it.
Set aside.
THIRD:
Make the crust: Grease the 9” pie dish with butter and flour.
Take out the dough from the refrigerator.
Roll the dough into round disk.
Place the dough onto the prepared pie dish.
FOURTH:
Combine it: Preheat oven to 375°F.
In a large bowl whisk eggs, sugar and blend well.
Add cream, vanilla extract, cinnamon, ginger, cloves, salt and whisk it.
Add butternut squash just combine it.
BAKE IT:
Bake it: Pour the butternut squash mixture into the pie crust.
Bake it for 45-50 minutes or crust is lightly brown.
Center should be still wet.
