Creamy Baked Butternut Squash Pie

Instructions

1. 1

   Preheat oven to 350°F. On a lightly floured surface, roll the pie dough into a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish and place them on a baking sheet.

2. 2

   In a large bowl, combine the sugar, cornstarch, and cinnamon. Beat in the mashed butternut squash, softened butter, eggs, water, and vanilla until the mixture is smooth. Pour the filling into the prepared pie crust.

3. 3

   Cover the edges of the pie loosely with foil. Bake for 15 minutes, then remove the foil. Continue baking until a knife inserted in the center comes out clean, about 35-40 minutes longer. Bake the leaf-shaped cutouts until they are golden brown, about 5-7 minutes.

4. 4

   Allow the pie and cutouts to cool on a wire rack for 1 hour. Refrigerate the pie until chilled. If desired, garnish the pie with the baked pastry leaves and serve with whipped cream.