- Pastry for single-crust pie (9 inches)
- 1-1/4 cups sugar, more for caramelizing on top
- 4-1/2 teaspoons cornstarch
- 1 tablespoon ground cinnamon
- 3 cups mashed cooked butternut squash
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup water
- 3 teaspoons vanilla extract
- Line a 9-in. pie plate with pastry; trim and flute edges.
- 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 at 350° for 20 minutes.
- Remove foil. Bake 60-80 minutes longer, or until a knife inserted in the center comes out clean.
- Cool on a wire rack for 1 hour.
- Sprinkle more sugar in a thin, even layer on top, then use a kitchen torch to caramelize it.
- Refrigerate pie until chilled.