Butternut pumpkin pie
Butternut pumpkin pie features a creamy filling made from roasted butternut pumpkin, eggs, and heavy cream, all encased in a buttery crust. This seasonal dessert is perfect for autumn gatherings and offers a delightful balance of sweetness and pumpkin flavor.
Cook time 35 min
Prep time 45 min
Ingredients:
2 cups all-purpose white wheat flour2/3 cup butter
1/2 cup water
8 cups pumpkin
2 eggs
3/4 cup heavy whipping cream
3/4 cup brown sugar
Butternut pumpkin pie is a delicious and seasonal dessert that combines the creamy texture of butternut pumpkin with a rich and buttery crust. This recipe is perfect for autumn gatherings, holiday dinners, or simply as a sweet treat to enjoy with family and friends. Let's dive into creating this delightful pie with a perfect balance of sweetness and pumpkin flavor.
Instructions:
1.1. In a large mixing bowl, combine the all-purpose flour and chilled, cubed butter.
1.2. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
1.3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together and can be formed into a ball.
1.4. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
2.1. Preheat your oven to 375°F (190°C).
2.2. Place the peeled, seeded, and cubed pumpkin on a baking sheet.
2.3. Roast in the preheated oven for about 25-30 minutes or until the pumpkin is tender when pierced with a fork.
2.4. Let the roasted pumpkin cool slightly, then puree it using a blender or food processor until smooth.
3.1. In a large bowl, combine the pumpkin puree, eggs, heavy whipping cream, and brown sugar.
3.2. Mix until thoroughly combined and smooth.
4.1. Preheat your oven to 350°F (175°C) if it has cooled down.
4.2. Roll out the chilled dough on a lightly floured surface to fit your pie dish.
4.3. Transfer the rolled-out dough to the pie dish, pressing it gently to fit and trimming any excess dough from the edges.
4.4. Pour the pumpkin filling into the prepared crust.
5.1. Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5.2. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
6. Cool and Serve:
6.1. Remove the pie from the oven and let it cool on a wire rack.
6.2. Once the pie has cooled completely, slice and serve. Optionally, top with a dollop of whipped cream.
Congratulations! You've made a mouth-watering butternut pumpkin pie that's sure to impress your guests. The combination of smooth pumpkin filling and crisp, buttery crust creates a harmonious blend of textures and flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy the fruits of your labor. Happy baking!
Butternut pumpkin pie FAQ:
For this Butternut Pumpkin Pie, a standard 9-inch pie dish works well. Ensure the dough is rolled out sufficiently to cover the dish with an even crust.
Bake the pie for 50-60 minutes at 350°F (175°C). The filling is done when it's set and a knife inserted into the center comes out clean.
Yes, you can substitute canned pumpkin for fresh butternut pumpkin. Use about 2 cups of canned pumpkin puree for this recipe.
Store leftover pie in the refrigerator, covered with plastic wrap or foil. It will keep well for about 3-4 days.
You can substitute heavy whipping cream with half-and-half or whole milk, but the filling may be less rich and creamy. For a dairy-free option, use coconut cream.
Cooking Tips:
- For a flakier crust, ensure that the butter is cold and cut into small pieces before mixing it with the flour.
- Pre-bake the pie crust for 10 minutes at 375°F (190°C) before adding the filling to prevent a soggy bottom.
- If you prefer a smoother filling, purée the pumpkin until it's completely smooth before mixing it with the other ingredients.
- Allow the pie to cool completely before slicing to ensure clean and even cuts.
- For added flavor, consider adding spices such as cinnamon, nutmeg, and cloves to the pumpkin filling.
- Leftover pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition Facts
10 ServingsCalories 360kcal
Protein 6g
Carbohydrates 44g
Fiber 1.23g
Sugar 20g
Fat 20g
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