Metro’s Pumpkin Pie

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A blend of canned pumpkin and roasted butternut squash creates two deeply flavorful, custardy pies. Simple spices and slow baking produce a silky, gently sweet dessert ideal for the holidays.

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Prep Time:1 55

Cook Time:1 5

Total Time:3

Course: Dessert

Cuisine: American

Keyword: Butternut Squash, Evaporated Milk, Pie, Pumpkin

Season: Fall, Winter

Occasion: Christmas, Thanksgiving

Servings: (9-Inch) Pies

Calories: 1783kcal

Author: Annie Addis

Ingredients

2 cups sugar
2½ teaspoons cinnamon
1¼ teaspoons ground ginger
1¼ teaspoons salt
5 large eggs, at room temperature
15 ounces (1¾ cups) canned pure pumpkin, such as Libby’s (note: not pumpkin pie filling)
24 ounces (3 cups) roasted butternut squash, drained
30 fluid ounces (3¾ cups) evaporated milk

Instructions

Roasting the Butternut Squash

To get the 24 ounces of roasted squash, plan to start with a 3-pound squash. Give yourself enough time for the squash to cool before continuing with the recipe. You could do this step several days in advance.
Preheat oven to 350°F.
Place the whole squash on a cutting board and cut off the stem top. Carefully cut the squash in half lengthwise and use a spoon to remove the seeds. Rub the cut faces of the squash with a little neutral-flavored oil and place face down on a parchment-lined rimmed baking sheet. Do not season. Roast for about 1 hour, or until a small knife inserted into the flesh moves easily.
Cool and remove skin, then mash and reserve until you are ready to make the filling. Drain any accumulated juices before proceeding.
Chef's note: If you have any squash left over, rewarm and mix it with some butter, unflavored yogurt (or cream or sour cream), salt and pepper. It will make a nice little snack.

Making the Filling

In a small bowl, combine the sugar, cinnamon, salt and ginger.
In an electric mixer, or in a medium bowl using a whisk, beat eggs just until they are combined. Change to paddle attachment or use a spatula and gently mix in the pumpkin, squash and sugar-spice mixture until combined. Gradually mix in evaporated milk. Do not whisk; you don't want to create air bubbles.
You can hold this mixture overnight in the refrigerator, and bake the pies Thanksgiving morning, or you can bake them the day before, but avoid baking them more than 1 day in advance.

Baking

When it's time to bake, preheat your oven to 425°F. Pour the filling into the premade pie shells (use our recipe on the next page, or your own favorite recipe or even store-bought). Bake in the preheated oven for 15 minutes. Reduce the temperature to 300°F and bake for 40-60 minutes more, or until a knife inserted in the center comes out clean. The center should be set but still slightly jiggly. Cool for 2 hours or overnight before serving.
Serve at room temperature with sweetened whipped cream or, my preference, creme fraiche whipped with confectioners' sugar.

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