Homemade Pumpkin pie from Scratch

A few years ago, I learned that Pumpkin Pie filling in the can wasn’t made with ACTUAL pumpkin. It’s made with Butternut squash. I’ll never forget the first time I had a REAL pumpkin pie, it was stringy, sweet, and ok tasting, but it wasn’t my favorite. My favorite is the typical pumpkin pie, or as my uncle calls it, Mud pie, because of its texture. 

I recently found some butternut squash on sale and I figured I would try to make my own “Pumpkin” pie from one of them. The end result was so delicious! I was really impressed and I don’t think I’ll be buying the canned stuff ever again. 

First, I started with a whole butternut squash. I chopped off the stem, and then I microwaved it for 2 minutes. I had read somewhere that it helps with cutting the hard squash.  

After the 2 minutes, I sliced it in half and scooped out the seeds, then I steamed it until it was soft.

Once it was soft and cooled, I began to scoop out the delicious squash. I added sugar, salt, milk, eggs, vanilla, and my homemade pumpkin pie spice, and beat it with a whisk until combined. I then noticed that the squash had a but of texture to it and I knew my son wouldn’t touch it, so I ran it through the blender to smooth it up. Then, I added it to my pie crust! I baked the pie at 425° for 15 minutes, then I lowered the temperature to 350° until the pie was set and firm.

And there’s the end result! It was so creamy and delicious and I swear it tastes better because it’s homemade. 

Recipe

1 large butternut squash

1/2 cup of sugar

1 teaspoon vanilla

2 large eggs

1 cup of whole milk 

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon allspice 

1/4 teaspoon salt

Preheat oven to 425°

Remove stem from squash and cut in half, vertically. Remove seeds from squash, and you can either roast your squash at 400° until soft, or steam. I chose to steam mine until it was soft. Once the squash is softened, remove it and place into bowl with eggs, milk, vanilla, salt and spices. Beat with a whisk until combined. If you’re pleased with the texture you may pour the filling into your pie shell, if you’d like a creamier filling, blend the squash mixture. I blended mine until it had a “mud” like consistency. 

Once blended, pour your filling into your pie shell and bake at 425° for 15. Then, lower the temperature to 350° and bake until the pie is set and firm. I encourage you to use a pie crust guard. It will keep your crust from burning, and as you can see in the last image, I didn’t use mine. But it still turned out delicious.