Butternut Squash Pie. This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!
I am a HUGE lover of pumpkin pie. Can you hear the but coming??? BUT! I think I may give it up in favor of this Butternut Squash Pie. Oh my word. You guys. This is the ultimate pie. Smooth and silky. Spicy. Rich. Loaded with flavor. The texture is very similar to pumpkin pie. The taste is slightly more multi-dimensional than what I’m used to with pumpkin.
Making the butternut squash puree is actually really easy! You can start with a whole butternut squash, but I love getting the already cubed packaged fresh butternut squash. Basically this lets you skip the whole cutting, peeling, scooping, and slicing part. Toss it into a steamer, or a large pot with a little water until warm and soft and you’re done! If starting with a whole squash I would recommend peeling it, cutting it in half, scooping out the seeds and baking it for about 30-40 minutes until soft and then mashing it up.
Once your squash is softened you can add it to a blender or food processor (affiliate link) with just a bit of butter to help make it nice and smooth. Blend until completely smooth. It’ll be a gorgeous orange color.
Then we’re going to spice it up! Some cinnamon, nutmeg, and ginger. The ginger is what is going to make this pie pop in your mouth in the best way possible!! This butternut squash pie is smooth, spicy, luxurious, completely fork-licking delicious. And I guarantee you that after one bite you will be saying, “Pumpkin who…??”
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This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!
Butternut Squash Puree
- 1 butternut squash or approximately 2 pounds of already diced butternut squash
- 1 tablespoon butter
- 2 cups butternut squash puree
- 1 and 1/2 cup whole milk
- 2 eggs
- 3/4 cup light brown sugar
- 1 tablespoon cornstarch
- 1 and 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 and 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1 tablespoon white granulated sugar
- 8 tablespoons cold butter
- 4-5 tablespoons ice cold water
Butternut Squash Puree
- If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
- Once the squash is softened, place in blender or food processor (affiliate link) and blend with the butter until smooth and silky.
- Add the 2 cups of butternut squash puree to a large mixing bowl.
- In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
- Add the eggs and vanilla extract to the butternut squash. Stir to mix.
- Add the sugar mixture to the butternut squash mixture. Stir to combine.
- Slowly add in the milk while stirring. Set aside to prepare the pie crust.
- Preheat oven to 350 degrees.
- Add the flour, salt, baking powder, and sugar to a food processor (affiliate link). Pulse briefly to combine.
- Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
- Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
- Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
- Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
- Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
- Pour in the pie filling.
- Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
- Serve with fresh whipped cream on top and enjoy!
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