Butternut Squash Pie

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	497497 cal
pro	7 g7g pro
total fat	28 g28g total fat
sat. fat	14 g14g sat. fat
carb	56 g56g carb
fibre	2 g2g fibre
chol	130 mg130mg chol
sodium	286 mg286mg sodium
% RDI:	-
calcium	99 calcium
iron	1717 iron
vit A	8585 vit A
vit C	1515 vit C
folate	1010 folate

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Winter squash is not only for savoury dishes. Here, butternut squash becomes sweet and caramelized when roasted, giving it a silkier texture and richer flavour than pumpkin.

Ingredients

1 1pkg pkgginger biscuits, (such as Mr. Christie
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
2 tbsp icing sugar 2 2tbsp tbspicing sugar
20 pecans , toasted20 20pecanpecans, toasted
Butternut Filling:
1 butternut squash , about 2 lb1 1butternut squashbutternut squashes, about 2 lb
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
2 tbsp fancy molasses 2 2tbsp tbspfancy molasses
1 tsp vanilla 1 1tsp tspvanilla
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1/4 tsp allspice 1/4 1/4tsp tspallspice
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1 pinch salt 1 1pinch pinchsalt
3 eggs , beaten3 3eggeggs, beaten
1/2 cup milk 1/2 1/2cup cupmilk
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream

Preparation

In food processor, whirl biscuits to make 2-1/4 cups (550 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9-1/2-inch (24 cm) round tart pan with removable bottom or 9-inch (23 cm) pie plate. Bake in centre of 350°F (180°C) oven until firm to the touch, about 15 minutes. Let cool on rack. Cover edge with foil.

Butternut Filling: Cut butternut squash in half lengthwise; with spoon, remove seeds. Roast, cut side down, on foil-lined baking sheet in 375°F (190°C) oven until tender, about 45 minutes. Let cool.

With spoon, scrape out enough flesh to make 2 cups (500 mL). In food processor, pur?squash until smooth. Whirl in sugar, molasses, vanilla, cinnamon, allspice, nutmeg and salt. Scrape into bowl; whisk in eggs, milk and cream until smooth. Pour into prepared pie shell.

Bake in bottom third of 375°F (190°C) oven until set and no longer jiggly in centre, about 45 minutes. Remove foil; let cool completely. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In bowl, whip cream with icing sugar. Using piping bag and star tip, pipe cream around edge of pie. Garnish with pecans.

Source : Canadian Living Magazine: October 2007