|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 2g||7%|
|Total Sugars 28g|
|Vitamin C 6mg||32%|
|*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 delicious butternut squash pie with the flavors of brown sugar and cinnamon is 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. Partially bake (blind bake) the pie shell first to avoid sogginess.
“The filling is thinner than expected, yet the baked result is magnificently light and fluffy with a slight sweet profile. The bottom is delightfully crisp. The pie is a fantastic alternative to holiday pumpkin pie. In fact, this butternut squash pie was enjoyed by pumpkin pie avoiders.” —Mary Jo Romano
1 tablespoons vegetable oil
1 large butternut squash
1 (9-inch) homemade or store-bought deep-dish raw pie shell
3/4 cup firmly packed light brown sugar, more to taste
3 large eggs
3/4 cup evaporated milk, or half-and-half
1 1/2 teaspoons ground cinnamon, more for garnish, if desired
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
Whipped topping or whipped cream, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. Line a large baking pan with foil. Brush the foil with the oil.
Cut the butternut squash in half lengthwise. Scoop out the seeds and reserve for another use or discard.
Place the squash, cut-side down, in the prepared pan. Add 1/2 cup of water to the pan. Cover loosely with foil and bake until the squash is tender and can be easily pierced with a fork, 45 to 55 minutes.
Let the squash cool completely. Scoop out the flesh, mash or purée the squash, or put it through a food mill. Measure 1 1/2 cups of mashed squash and set aside. Save any remaining squash for another use.
Reduce oven temperature to 350 F. Prick the bottom and sides of the crust with a fork. Bake until the crust just begins to brown, 13 to 15 minutes.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the mashed squash with the brown sugar on medium speed until combined.
Taste and adjust sweetness with more sugar as desired. Add the eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter, and vanilla. Continue beating until well combined. Alternatively, use an electric hand-held mixer.
Put the pie shell on a rimmed baking sheet. Carefully add the filling to the pie shell.
Transfer to the oven, and bake until the filling sets, 45 to 55 minutes. Begin checking the pie at 35 minutes. If the crust is browning too quickly, set a ring of foil or a pie crust protector over the crust, so it won't get too dark.
Transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping, and a sprinkle of cinnamon, if desired.
- 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.
- 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.