• Preheat oven to 425 degrees F. Place butternut squash puree, sweetened condensed milk, eggs, spices and salt in a blender and blend until smooth. Set aside.

Prepare your pie dough.

• In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together. Alternatively, you can use a stand-up Kitchenaid mixer with paddle attachment on low speed to achieve the same result.
• Transfer to a lightly floured work surface and form the dough into a ball. Flatten it into a disk and then use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
• Blend the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
• Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until the center of the pie is firm to the touch. Serve with whipped cream or ice cream!