Butternut Squash Pie

Ingredients

• For the filling

  • ⅓ cup sugar

  • 2 cups butternut squash puree

  • 2 tbsp organic maple syrup

  • 2 large eggs, plus 1 large egg yolk

  • ⅔ cup sweetened condensed milk

  • 1 tbsp homemade pumpkin spice

  • ⅓ cup heavy cream

  • 2 tsp vanilla extract

  • ¾ tsp salt

• For the whipped cream

  • 1 cup heavy cream

  • 1 tbsp powdered sugar

  • 1 tsp vanilla extract

Preparation

1. Preheat oven to 325ºF.

2. Whisk sugar, squash puree, syrup, eggs, condensed milk, pumpkin spice, heavy cream, vanilla extract, and salt until smooth. Pour into pie crust.

3. Bake for 60 minutes until edges are set and the center jiggles slightly. Cool for 3+ hours.

4. Whisk cream, powdered sugar, and vanilla. Pour into an iSi whip, charge with 2 nitrous oxide canisters, shake 10 times per canister, and chill.

5. Slice pie, top with whipped cream, and enjoy!

Video links

• Instagram: https://www.instagram.com/reel/DC4bCE5Rzfv/

• Facebook: https://www.facebook.com/reel/1625750421620009

• TikTok: https://www.tiktok.com/@signsofgoodfood/video/7442010403359542559