Butternut Squash Pie
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The Spruce / Diana Rattray
Nutrition Facts (per serving) | |
---|---|
256 | Calories |
9g | Fat |
40g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 256 |
% Daily Value* | |
Total Fat 9g | 11% |
Saturated Fat 3g | 17% |
Cholesterol 80mg | 27% |
Sodium 149mg | 6% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 2g | 7% |
Total Sugars 28g | |
Protein 6g | |
Vitamin C 6mg | 32% |
Calcium 115mg | 9% |
Iron 1mg | 6% |
Potassium 253mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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, but butternut squash has a bit more sweetness than most pumpkin used for pies. Try it instead of pumpkin pie or sweet potato pie at your next holiday dinner or get-together.
Butternut squash is easy to find in the fall and winter and stores for a long time, so you can make this pie at a moment's notice if you have the other ingredients. It just requires cooking the squash first and creating a puree, which is not hard. You can bake the pie in an unbaked pie shell, either homemade or store-bought, or you can partially bake (blind bake) the pie shell first; if your squash seems very watery and you are concerned about sogginess, feel free to partially bake the crust before filling.
Ingredients
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1 1/2 cups roasted, pureed butternut squash, from 1 large squash
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1 cup firmly packed light brown sugar
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3 large eggs
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3/4 cup evaporated milk (or half-and-half)
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon kosher salt
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2 tablespoons all-purpose flour
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1 tablespoon unsalted butter, melted
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1 teaspoon pure vanilla extract
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1 (9-inch) pie shell, unbaked and chilled
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Whipped topping or whipped cream, optional
Steps to Make It
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Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds.
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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.
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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.
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Reduce oven temperature to 350 F and position a rack in the center of the oven.
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In a mixing bowl with an electric mixer, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices, salt, flour, butter, and vanilla. Beat until well blended.
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Pour the filling into the chilled pie crust and place on the center oven rack.
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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.
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When the filling is set, transfer the pie to a rack to cool.
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Serve just warm or at room temperature with a dollop of whipped topping or whipped cream, if desired.
Tips
- You can cook the squash a day in advance. Refrigerate the pureed squash until you're ready to make the filling.
- If you can't find butternut squash and you want to make this pie, some companies make canned butternut squash puree. Look for it next to the canned pumpkin.
- 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.
Recipe Variation
- To reduce carbs and fat, skip the crust altogether. Make the filling and divide it among ramekins for individual butternut squash puddings. Bake for 20 to 25 minutes until set.
- Replace the spices with about 1 1/2 to 2 teaspoons of pumpkin pie spice.
- You can make this pie gluten-free if needed by making or purchasing a gluten-free pie crust.
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