Butternut Squash Pie

Warm up your kitchen with the irresistible aroma of this Butternut Squash Pie a perfect blend of creamy, spiced filling and a buttery graham cracker crust. Ideal for cozy fall gatherings or any time you crave a sweet and comforting dessert.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 2 cups butternut squash, peeled, cubed, and cooked until tender
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup heavy cream
• 1 cup milk (whole or 2%)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven:
   • Set your oven to 350°F (175°C).
2. Prepare the Crust:
   • In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then cool slightly.
3. Prepare the Filling:
   • Puree cooked butternut squash in a food processor until smooth. Blend in brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Add eggs, heavy cream, milk, and vanilla extract, blending until smooth and creamy.
4. Assemble the Pie:
   • Pour the filling into the pre-baked crust.
5. Bake the Pie:
   • Bake for 50-60 minutes, or until the filling is set with a slightly jiggly center. A knife inserted should come out clean or with a few moist crumbs. Cover crust edges with foil if they start to over-brown.
6. Cool:
   • Allow to cool to room temperature, then refrigerate for a few hours for best results.
7. Serve:
   • Top with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Enjoy a slice of this rich, creamy Butternut Squash Pie your new fall favorite!