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Categories: Pies | Tarts

Did you know that the best pumpkin pie doesn’t come from canned purée, nor does it contain any pumpkin. Watch and learn how to make the best pumpkin pie using roasted butternut squash. Of course you could use canned pumpkin for pumpkin pie, but fresh really does taste, the flavor is richer, sweeter and brighter and it is well worth the effort. Don’t be surprised if this become your family’s favorite pie.

First, watch and learn how to make the perfect pie crust:

For the pie dough:
1-1/4 cups all-purpose flour
4 grams kosher salt (about 3/4 teaspoon)
10 tablespoons unsalted butter, cold and cut into cubes
2 to 3 tablespoons ice water, as needed

*** For directions watch the video.

Now, watch to learn how to prepare the fresh butternut squash purée and the filling:

For the filling:
1-3/4 cups butternut squash purée
3 large eggs
1 cup heavy cream
153 grams dark brown sugar (about 3/4 cups)
2 tablespoons brandy
4 grams ground ginger (about 2 teaspoons)
3 grams ground cinnamon (about 1-1/2 teaspoons)
1/4 teaspoon grated nutmeg
Pinch ground clove

*** For directions watch the video.

Posted on Nov 27, 2013

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