From our amazing Holiday Recipe Guide, featuring family recipes from all our Board Members!
Ingredients
- 1 recipe or your favorite store bought pie crust
- 2 cups butternut squash puree or (my favorite) black futsu squash puree
- 1 cup date sugar or Field Day Coconut Sugar (brown sugar works fine, too)
- 2 tsp Field Day Ground Ginger
- 2 tsp Field Day Saigon Cinnamon
- 1 tsp Field Day Ground Nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 4 large eggs
Directions
- Prepare your pie crust recipe ahead of time and place in freezer. Preheat oven to 375°. Bake pie for 12 minutes, rotate and bake another 10 minutes.
- Heat squash puree, sugar, salt and spices in a saucepan and zing with hand blender. (If you don’t have one, place all ingredients in a regular blender first, blend until smooth, then heat in saucepan.) Cook mixture until thick and shiny, about 5 minutes. Whisk in cream and milk and bring to a light simmer, then remove from heat. Crack eggs into a medium size bowl and whisk. Add some spoonfuls of the hot mixture to eggs and whisk well. Combine with the rest of what is in saucepan and give it another zing with the hand blender until smooth.
- Place hot pie filling into hot crust as it is coming out of the oven. Bake until filling is puffed up and lightly cracked with just a bit of jiggle in the middle, about 25 minutes. Let sit and cool on a wire rack for 2 hours.