The best delicious Maple Roasted Winter Squash Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple Roasted Winter Squash Pie recipe today!
Hello my friends, this Maple Roasted Winter Squash Pie recipe will not disappoint, I promise! Made with simple ingredients, our Maple Roasted Winter Squash Pie is amazingly delicious, and addictive, everyone will be asking for more Maple Roasted Winter Squash Pie.
What Makes This Maple Roasted Winter Squash Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple Roasted Winter Squash Pie.
Ready to make this Maple Roasted Winter Squash Pie Recipe? Let’s do it!
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Basic Pie Dough recipe; see
-* Note
2 lb Butternut squash
1/2 c Maple syrup
3/4 c Heavy cream
3/4 c Sugar
4 lg Eggs
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
1/4 ts Allspice
1/4 ts Ground ginger
* Note: See the “Basic Pie Dough” recipe which is included in this
collection.
Preheat oven to 425 degrees. Roll out one half of Basic Pie Dough, and line
pie dish. Freeze additional pie dough for later use. Dock dough with a
fork, line dough with parchment and fill pie crust with pie weights. Blind
bake for 10 minutes, remove parchment and weights and cool crust on a rack.
Do not brown the pie or over cook it at this stage. The blind baking will
help to achieve a crisp crust. Cut squash in half. Scoop out and discard
seeds. Lay squash halves, skin-side down, on a baking sheet. Drizzle with
syrup, cover with aluminum foil and bake until tender. Cool squash
completely. Scoop out flesh of squash and puree in a food processor. Add
cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt,
allspice and ginger and add to squash. Pulse to combine. Pour squash
filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees.
Bake until set, about 45 to 60 minutes. Cool and serve. This recipe yields
8 servings.
Yields
8 servings
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