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Butternut Squash Soup Recipe

4.5 from 119 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 5 hours
  • Yield: 8 servings (plus about 1 cup sugared cranberries) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Great Pumpkin Pie Recipe delivers a rich, smooth, and flavorful pumpkin pie perfect for fall and holiday celebrations. Featuring a homemade pie crust, a spiced pumpkin filling with warm cinnamon, ginger, nutmeg, cloves, and freshly ground black pepper, this pie is sure to impress. It includes optional decorative elements like sugared cranberries and pie crust leaves for an elegant touch. The pie is baked to perfection in a deep dish pie plate and best served chilled with whipped cream.

Ingredients

Units Scale

For the Sugared Cranberries

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

For the Pie Dough

  • Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk

For the Pumpkin Pie Filling

  • One 15-ounce can (425g) pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk

Instructions

  1. Prepare Sugared Cranberries: Begin by placing fresh cranberries in a large heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup (150g) granulated sugar, bringing it to a simmer while whisking until the sugar dissolves. Remove from heat and let cool for 5 minutes. Pour this syrup over the cranberries, stir, cover, and let sit for 15 minutes. Using a slotted spoon, transfer the cranberries onto a parchment-lined baking sheet and allow them to dry uncovered for 1 hour. Toss the cranberries in the remaining 1/2 cup (100g) sugar, coat evenly, then place them on another parchment-lined baking sheet to dry for at least 1 more hour at room temperature or the refrigerator. Store in the refrigerator for up to 3 days.
  2. Make Pie Crust: Prepare your homemade pie dough according to your favorite recipe or use store-bought dough. Follow the video tutorial if available. Set aside one disc for the pie bottom and reserve the other for decorative leaves if desired.
  3. Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Transfer to a 9×2-inch deep dish pie plate, tucking and pressing firmly to fit the dish. Fold overhang inward to create a thick rim and crimp edges with a fork or fingers. Lightly brush the edges with the egg wash.
  4. Par-bake the Pie Crust: Line the crust with crumpled parchment paper and fill with pie weights or dried beans, distributing evenly. Bake for 10 minutes. Remove weights and parchment, prick bottom with a fork to vent steam, and bake an additional 7-8 minutes until the crust bottom just begins to brown. Remove from oven.
  5. Prepare the Filling: In a large bowl, whisk pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until the filling is smooth and thoroughly mixed.
  6. Fill and Bake the Pie: Pour the filling into the warm par-baked crust, filling about 3/4 full. Use leftover filling for mini pies if desired. Bake for 55-60 minutes, checking at 50, 55, and 60 minutes. After 25 minutes, cover the crust edges with foil or use a pie shield to prevent over-browning. The center should be mostly set but slightly wobbly when done.
  7. Cool and Decorate: Transfer the pie to a wire rack and cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaf cutouts if desired. Serve chilled with whipped cream.
  8. Store Leftovers: Cover the pie tightly and refrigerate for up to 5 days. Enjoy leftover sugared cranberries as a snack or garnish.

Notes

  • This pumpkin pie features a rich and smooth filling with warm spices that create a classic flavor profile perfect for fall and holiday gatherings.
  • The pie crust leaves are optional decorative pieces; you may omit them for a simpler presentation and make only one crust.
  • Sugared cranberries add a festive touch to the pie and can be made ahead but are optional.
  • Use fresh cranberries (not frozen) to ensure the best texture for sugared cranberries.
  • Keep an eye on the crust edges during baking to prevent burning by using foil or a pie shield.
  • Allow the pie to cool completely before serving to ensure the filling sets properly.
  • Leftover sugared cranberries are great for snacking or as cocktail garnishes.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 380
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/butternut-squash-soup-recipe/