{Butternut Squash Puree}
If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 40 minutes at 400 degrees. If using the bags of prepared squash you can heat according to directions on the package.
Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.
{Pie Filling}
Add the 2 cups of butternut squash puree to a large mixing bowl.
In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
Add the eggs and vanilla extract to the butternut squash. Stir to mix.
Add the sugar mixture to the butternut squash mixture. Stir to combine.
Slowly add in the milk while stirring. Set aside to prepare the pie crust.
{Pie Crust}
Preheat oven to 350 degrees.
Add the flour, salt, baking powder, and sugar to a food processor.
Pulse briefly to combine.
Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
Pour in the pie filling.
Bake for about 1 hour, or until the center is no longer wobbling, and a knife inserted in the center comes out clean.
Serve with fresh whipped cream on top and enjoy!