Butternut pumpkin pie from BraveTart: Iconic American Desserts (page 166) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Make-ahead whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Annaasmith on January 02, 2021

    Very light and silky smooth compared to other pumpkin pies I've baked. It is a bit sweeter than other pumpkin pies. I took it out of the oven once it reached 200 degrees internal temperature although it looked quite wobbly still--I think that was the key to a light texture! I was concerned that it might not set, but as it cooled it set just fine. Will definitely make again! I did not make the whipped topping but just made a barely sweetened whipped cream to accompany it, which worked well given the sweetness of the pie.

  • Nlynn on November 02, 2020

    My favorite pumpkin pie ever! The filling is so much richer and denser than other pumpkin pies I have had and had and it has great depth of flavor as well. I savored every bite. Given the richness, I recommend a smaller piece of pie than you would normally serve up. The whipped topping recipe to go with this I found to be very sweet. It works well with the pie but alone it tastes like melted soft-serve ice cream. The only weak spot here is the crust. It came out brittle and crunchy rather than a butter layer pie crust style. We will go back to the Kenji Lopez-Alt pie crust that we prefer next time. And there will be a next time!

  • anya_sf on November 26, 2017

    I found the quick condensed milk relatively easy to make, and roasting the squash wasn't hard either; I did those steps ahead of time. Mixing the pie filling itself was quick. The no-stress all-butter crust tasted great, but took a long time to pre-bake, and also shrank a bit, so I had some extra filling. Overall, though, we didn't love this pie. It was too sweet and too thick/dense. It's better with whipped cream, and the flavor improved after a couple of days. Still, next time I'll choose a different recipe.

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