2cupscooked, unseasoned buttercup squash, pureed, room temp*Pumpkin, acorn, or butternut squash can be used as substitutes. Having your ingredients at room temp will help prevent the filling from cracking when the pie is cooling.
To prepare squash for a pie, peel and cube the squash, then boil or steam until tender. Purée the cooked squash.
For frozen squash, thaw it first, then drain excess moisture. Proceed to cook by either boiling or steaming until tender. Purée the cooked and thawed squash before incorporating it.
Make the pie
Preheat the oven to 425° F. Puree the squash in a food processor or blender. This step assures that the filling will be smooth.
Using a wire whisk, blend all ingredients, except the pie crust, in a large bowl until well combined. Pour into your unbaked pie shell.
Bake on the lowest oven rack in a preheated oven at 425° F for 15 minutes. Reduce temperature to 350° F and bake until internal temps reach 170–175°F. About 45 min.
The pie will seem liquidy, but if you cook it until it looks solid, it will be over-baked. Cool the pie on a wire rack for 2 hours. Serve immediately or refrigerate.