Harvest Pie: A Butternut Squash Dessert (Better Than Pumpkin Pie)

Start by preheating your oven to 400°F. While your oven is getting hot, cut off the ends of the squash, cut it in half lengthwise and remove the seeds. Cover the squash in butter, put it into a baking dish cut side down, and roast for 30 minutes or until fork tender. Once done, remove dish from the oven and set aside until cool enough to handle with your hands. Remove the squash flesh from the shell.

Crank your oven up to 425°F. In the meantime, mash the squash pulp and measure out 2-1/2 cups of flesh (use the remaining for another use). Combine the measured flesh with the evaporated milk in the food processor. Process until smooth. Add in the sugar, eggs, vanilla extract, cinnamon, allspice and cloves and mix until thoroughly incorporated. Pour the mixture into the pie crust and put it into your oven for 15 minutes

While your pie is cooking lightly spoon the flour into a measuring cup then use a knife to level everything out. Combine the flour and brown sugar in a bowl. Mix with a fork or your hands to combine. Add your super chilled butter and cut it into the flour mixture using the fingertips of your hands, ensuring the butter is completely covered and coated with your mixture. Finally, add in the pecans and toss to combine.

Once 15 minutes have elapsed, take the pie out of the oven. Lower heat in your oven to 350°F. While being careful to avoid the crust, sprinkle your crumble topping across the entire surface of the pie. Put it back in your oven for an additional 40 minutes, or until the center has set. Remove it from the oven. Let your pie cool on a wire rack for 10-20 minutes before cutting, serving and devouring.