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:
A springy dandelion vinegar infusion — How to make it, how to use it
A gluten-free quinoa pumpkin breakfast cookie
Butternut squash custard, a delicious, nourishing dessert
Homemade baby food with winter squash
Can you turn your jack-o-lantern into a pumpkin pie?
Butternut squash: How to select it, cook it, peel it (and more) in your go-to guide
Roasted vegetables: How to roast them and lots of ideas on using them
What to do with all of your green (immature) butternut squash