Butternut (AKA) Pumpkin Pie

For The Crust
1 1/2 cups AP flour
1/2 tsp. salt
2 T. granulated sugar
8 T. unsalted butter, chilled and cut in 1/2" pieces
Ice cold water*


For The Filling
4 Cups roasted pureed Butternut Squash (about 3 pounds)
12 oz. evaporated milk
3 large eggs
1 Cup granulated sugar
1/3 Cup dark brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves

Preheat the oven to 425.  Cut the butternut squash in half lengthwise.  Place the halves cut side down on a sheet pan lined with parchment or foil that has been sprayed with non-stick cooking spray.  Roast the butter nut squash for 55-60 minutes or until a knife point easily pierces the thickest portion and remove to cool.  

While the squash is roasting prepare the pie dough. Combine the flour, sugar and salt in a food processor.  Pulse a few times.  Add the chilled butter cubes and pulse 5-6 times until the butter is the size of small gravel.  Quickly add enough ice water, pulsing continuously until the mass is slightly moistened and cohesive.  Gather the dough, press in to a flat round disk and wrap in plastic wrap.  Chill for 30 minutes and then roll in to a 9" pie shell.  Blind bake the pie shell for 15 minutes at 350.

When cool enough to handle, scoop out enough flesh of the roasted butternut squash to make four cups of puree.  Place in a blender or food processor and blend until completely smooth.  Combine the puree with all the other filling ingredients and whisk until completely blended.

Fill the pre-baked pie shell and continue baking in a 350 degree oven for 35-40 minutes or until the edges of the pie shell are nicely browned, the perimeter of the custard is set and the middle jiggles like jello.  Allow to cool to room temp. and serve or chill.  Serve with lightly sweetened whipped cream.