Ingredients
Dough for single-crust pie1-1/4 cups sugar4-1/2 teaspoons cornstarch1 tablespoon ground cinnamon3 cups mashed cooked butternut squash1/2 cup butter, softened2 large eggs, room temperature1/4 cup water3 teaspoons vanilla extractWhipped cream, optional
Preparation
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside.
In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes.
Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.
