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  1. To make the crust: Grease and flour a 9" pie pan. Roll the chilled, rested pie dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pan in the refrigerator while preparing the filling. Preheat the oven to 350°F.

  2. Cut the squash in half lengthwise, and use a spoon to scoop out the seeds. Bake, cut side down, in a 9" x 13" pan with 1/2" of water in the bottom. After 30 to 40 minutes, press the squash with your finger; when it's soft, it's done. Remove from the oven, and when it's cool enough to handle, scoop out 2 cups of the flesh. Purée until smooth. Increase the oven's temperature to 425°F.

  3. To make the filling: Combine the evaporated milk or cream, sugars, spices, salt, and eggs. Add to the squash and blend until smooth with a hand mixer or immersion blender. Pour the filling into the prepared pie shell. To dress up the pie, add a swirl of cream or evaporated milk on top, or sprinkle with cinnamon.

  4. To bake: Placed the pie on a parchment-lined baking sheet, and bake it for 15 minutes at 425°F. Reduce the oven's temperature to 350°F and bake for another 40 to 45 minutes, until the pie is mostly set, and a 1" to 2" circle in the center still wobbles a bit when you nudge the pan. Remove the pie from the oven and cool it completely before slicing.

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