- **Ground cinnamon** (1 teaspoon) - A warm spice that complements the squash.
- **Ground nutmeg** (1/2 teaspoon) - Adds a subtle, nutty warmth to the pie.
- **Ground ginger** (1/4 teaspoon) - Provides a hint of spice and complexity.
- **Salt** (1/4 teaspoon) - Balances the sweetness and enhances flavors.
- **Unbaked pie crust** (1 homemade or store-bought) - The perfect base for this classic fall dessert.
**Optional Toppings:**
- **Whipped cream** - For a light and airy finish.
- **Toasted pecans or walnuts** - Adds a crunchy texture and nutty flavor.
- **Caramel drizzle** - For an extra indulgent touch.
This **butternut squash pie recipe** is perfect for **fall baking**, **holiday desserts**, or any occasion where you want a **homemade pie** that’s both comforting and delicious. Enjoy this **easy dessert recipe** with family and friends!
Steps
# How to Make Mabel Kirk's Butternut Squash Pie: A Step-by-Step Guide
If you're looking for a delicious and unique twist on traditional pumpkin pie, Mabel Kirk's Butternut Squash Pie is the perfect baked good to try. This recipe combines the natural sweetness of butternut squash with warm spices, creating a rich and creamy dessert that’s perfect for fall or any occasion. Follow these detailed steps to create this classic pie that will impress your family and friends.
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## **Ingredients for Mabel Kirk's Butternut Squash Pie**
1. In a large mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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### **2. Roast and Puree the Butternut Squash**
1. Preheat your oven to 400°F (200°C).
2. Cut a medium butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
3. Roast for 45-50 minutes or until the squash is tender.
4. Scoop out the flesh and blend it in a food processor or blender until smooth. Measure out 2 cups of puree for the filling.
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### **3. Make the Filling**
1. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt.
2. Beat in the eggs one at a time, ensuring each is fully incorporated.
3. Slowly stir in the evaporated milk until the mixture is smooth and well combined.
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### **4. Assemble and Bake the Pie**
1. Preheat your oven to 425°F (220°C).
2. Roll out the chilled pie dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges.
3. Pour the butternut squash filling into the prepared crust.
4. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
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### **5. Cool and Serve**
1. Allow the pie to cool completely on a wire rack before slicing.
2. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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## **Tips for Success**
- Use fresh butternut squash for the best flavor, but canned puree works in a pinch.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Store leftovers in the refrigerator for up to 3 days.
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This Mabel Kirk-inspired Butternut Squash Pie is a must-try for anyone who loves fall desserts. With its creamy texture and warm spices, it’s a crowd-pleaser that’s perfect for Thanksgiving, holidays, or cozy family dinners. Try this recipe today and enjoy the comforting flavors of butternut squash in every bite!
**Keywords**: butternut squash pie, Mabel Kirk pie recipe, fall dessert, Thanksgiving pie, homemade pie, roasted butternut squash, creamy pie filling, spiced pie, easy pie recipe, baked goods.