The best pumpkin pies have no pumpkin whatsoever. Butternut squash has a flavor that is more dense, it is sweeter, easier to peel and cut, and is widely available in the marketplace. You will improve your pumpkin pie considerably by not choosing pumpkin at all.
In fact, canned pumpkin is usually butternut squash. 🙂
If the recipe calls for pumpkin puree, you can use your butternut puree instead. The process for making puree is simple:
- Wash and dry the butternut squash.
- Cut off both ends and slice the squash in half longways.
- Scoop out the seeds and membrane.
- Bake on an oiled cookie sheet at 350 degrees for about 45 minutes. The time will vary depending on the size of your squash.
- Let the squash cool some before scooping out the pulp.
- Run the pulp through a food processor until smooth.
- Refrigerate for up to 4 days in a tight container or freeze for future use.