Butternut Squash Pie
User Reviews
5
Butternut Squash Pie
Description
The Butternut Squash Pie starts by roasting halved butternut squash cut side down to soften the flesh. Once cooled, the squash is pureed with butter for a creamy consistency. This puree is combined with brown and white sugars, eggs, evaporated milk, vanilla extract, and spices including cinnamon and nutmeg. The mixture is poured into an unbaked 9-inch pie crust and baked at 350 degrees Fahrenheit until the edges are golden and the center is just set but still slightly wobbly.
The result is a custard-like pie that balances the natural sweetness of butternut squash with warm spices and creamy texture. It serves well as a dessert during cooler months and holiday meals. The pie must cool for at least two hours before slicing to allow the filling to firm up properly.
Ingredients
- 1 pie pie crust 9 inch, unbaked
- 3 pound butternut squash fresh
- 2 Tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 2 egg
- 1 cup evaporated milk
Instructions
- Preheat the oven to 350 degrees F. Cut the butternut squash in half and scoop out the seeds in the squash. Place the square cut side down on a baking sheet and bake for 45-60 minutes or until the square is tender.
- Let the squash cool for 30-60 minutes, then scoop out the squash from the shell and place in a food processor. Add the butter to the food processor and blend until squash is pureed.
- Then add 2 cups of the butternut squash purée to a large mixing bowl. Add in the brown sugar, white sugar, eggs, evaporated milk, and vanilla extract. Stir to thoroughly combined the ingredients.
- Then stir in the remaining ingredients until just combined.
- Place the pie crust in a 9 inch pie pan and crimp down the edges. Pour the pie filling into the pie crust.
- Bake at 350 degrees F for 45-60 minutes until the edges are golden brown and the center of the pie is still slightly jiggly.
- Allow the pie to cool for at least 2 hours and then the pie is ready to slice, serve and enjoy!
Notes
- Cover the pie crust with aluminum foil midway through baking if it begins to brown too much.
- Refrigerate leftovers covered and consume within 5 days to maintain freshness.
- This pie can be made the night before serving to save time on the day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 195mg | 8% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 14645IU | 293% |
| Vitamin C | 29mg | 32% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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