|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||17%|
|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 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.
1 1/2 cups roasted, pureed butternut squash, from 1 large squash
1 cup firmly packed light brown sugar
3 large eggs
3/4 cup evaporated milk (or half-and-half)
1 1/2 teaspoons ground cinnamon
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
1 (9-inch) pie shell, unbaked and chilled
Whipped topping or whipped cream, optional
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 a rack in the center of the oven.
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.
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, 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.