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Bravetart's Butternut Pumpkin Pie Recipe
Ingredients
- 14 ounces (about 1 3/4 cups; 395g) roasted butternut squash purée, from one 7-inch butternut squash (24 ounces; 680g)
- 19 ounces Sweetened Condensed Milk (about 2 cups; 540g)
- 4 ounces light brown sugar (about 1/2 cup, firmly packed; 115g)
- 1/2 ounce vanilla extract or bourbon (about 1 tablespoon; 15g)
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/8 teaspoon ground cloves
- 1 ounce unsalted butter, melted and warm (about 2 tablespoons; 30g)
- 3 large eggs, straight from the fridge (about 5 1/4 ounces; 145g)
- 1/2 recipe Old-Fashioned Flaky Pie Dough, blind-baked
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