The Best Pumpkin Pie Recipe
For the best pumpkin pie recipe, swap out pumpkin for butternut squash, which is more vibrant than anything from a can.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Kitchen scale
- Aluminum baking sheet
- Aluminum foil
- Chef's knife
- Spoon
- Food processor
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Airtight container
- Instant-read thermometer
- Cooling rack
- Pie dish
- Cutting board
- Spatula
- Plastic wrap
- Nutmeg grater
- Refrigerator
- Oven mitt
Ingredients
- 1 whole medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 oz.)
- 2 cups (19 oz.) Homemade Condensed Milk (or substitute canned)
- 1⁄2 cup (4 oz.) light brown sugar, packed
- 1 Tbsp. vanilla extract or bourbon
- 1 1⁄2 tsp. ground ginger
- 1 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. grated nutmeg, plus more to garnish if desired
- 1⁄4 tsp. Diamond Crystal kosher salt (half as much if iodized)
- 1⁄8 tsp. ground cloves
- 2 Tbsp. (1 oz.) unsalted butter, melted
- 3 whole large eggs, straight from the fridge
- 1 whole fully blind-baked 9-inch All-Butter Pastry Crust
- 2 cups whipped cream (optional)
- 1 cup (5 oz.) crushed toffee bits (optional)
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