New This Month

Brown-Sugar Butternut-Squash Pie

Recipe photo courtesy of Will Anderson

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.

Source: Martha Stewart Living, November 2016
Total Time Prep Yield



Cook's Notes

To transfer dough to the refrigerator or freezer with ease, roll it on parchment, and keep a cookie sheet or an upside-down rimmed baking sheet close at hand -- that way you can just slide the parchment onto it for moving.

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How would you rate this recipe?
  • sforzando23
    21 NOV, 2018
    I felt like the filling was too thin, I ended up using two cups of squash with no trouble.
  • marcimaeterris
    15 NOV, 2016
    Has anyone tried this recipe yet? My kitchen smells fantastic but my pie has been in the oven for over an hour and the filling still has not set. In fact, its not even close. I'm wondering if the evapoated milk should have been condensed milk? The crust turned out absoluely gorgeous!! I'll keep it in the oven to see what happens.
    • asincutay967ai
      20 NOV, 2016
      made this pie yesterday! Baked it at 425 for 15min and then 300 for 50min and it came out perfect. Other than those alterations, I stuck to the recipe. I made it with evaporated milk and had no problems...

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