This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to get smiles. The filling is similar to a pumpkin pie in texture and flavor. Try it instead of pumpkin pie or sweet potato pie at your next holiday dinner or get-together.
You can bake the pie in an unbaked pie shell, or you can partially bake (blind bake) the pie shell first. If you want to avoid a soggy bottom, partially bake the crust before filling. Follow the directions on your pie crust package or use these instructions.
- 1 unbaked and chilled 9-inch pie shell
- 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
- 1 cup light brown sugar, firmly packed
- 3 large eggs
- 3/4 cup evaporated milk or half-and-half
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds.
- Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
- Let the squash cool completely; scoop out the flesh and then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
- Reduce oven temperature to 350 F and position an oven rack in the center of the oven.
- In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended.
- Pour the filling into the chilled pie crust and place on the center oven rack.
- Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust, so it won't get too dark.
- When the filling is set, transfer the pie to a rack to cool.
- Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Tips and Variations
- To reduce carbs and fat, make the filling and divide it among ramekins for individual butternut squash puddings.
- Replace the spices with about 1 1/2 to 2 teaspoons of pumpkin pie spice.
- Time-Saver: Cook the squash a day in advance. Refrigerate the pureed squash until you're ready to make the filling.
- Before serving, pipe a decorative border onto the pie with homemade whipped cream or whipped topping.
- If you are making a homemade pie shell, cut out a large maple leaf or several smaller leaves with the extra dough. Place the leaves on a parchment paper-lined baking pan and bake them alongside the pie just until they are lightly browned (about 5 to 10 minutes). Place them on the pie just before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|