Butternut Pumpkin Pie

Ingredients

• 1 medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 ounces)
• 1 recipe (2 cups/19 ounces) Quick Condensed Milk, at room temperature
• ½ cup packed (4 ounces) light brown sugar
• 1 tablespoon vanilla extract or bourbon
• 1½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon grated nutmeg, plus more to garnish if desired
• ¼ teaspoon Diamond Crystal kosher salt (half as much if iodized)
• ⅛ teaspoon ground cloves
• 2 tablespoons (1 ounce) unsalted butter, melted
• 3 large eggs, straight from the fridge
• 1 fully baked No-Stress All-Butter Pastry Crust
• ½ recipe (2 cups/8 ounces) Make-Ahead Whipped Cream, or any variation (optional)
• 1 cup (5 ounces) crushed Heath® Toffee Bits (optional)

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