The Best Pumpkin Pie Recipe | Saveur

Name: The Best Pumpkin Pie Recipe | Saveur
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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For the best pumpkin pie recipe, swap out pumpkin for butternut squash, which is more vibrant than anything from a can.

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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.

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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)