Butternut Squash Pie
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. BUT! I think I may give it up in favor of this Butternut Squash Pie. 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.
How to Make Butternut Squash Pie
Start with Butternut Squash Puree. There’s a couple options here.
- Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds. you will need to peel and cut the butternut squash in half, and scoop out the seeds. Then we will be able to roast the squash to soften it up. Bake for about 30-40 minutes until soft.
- Pre-Cut Butternut Squash: this can typically be found in most markets, in the produce section. This squash has already been peeled and chopped saving time. Simply spread this squash out on a baking sheet and bake to roast. Or you can toss into a steamer or large pot with a little water until warm and soft and then you’re done.
- Canned Butternut Squash Puree: I know I have seen canned butternut squash puree in Whole Foods, right next to the canned pumpkin. I will update if I start to see it in other markets!
Once your squash is softened you can add it to a blender or food processor with just a bit of butter to help make it nice and smooth. Blend until completely smooth. It’ll be a gorgeous orange color.
What spices do I use to make Butternut Squash Pie?
Some cinnamon, nutmeg, and ginger. The ginger is what is going to make this pie pop in your mouth in the best way possible!!
How to Store this Butternut Squash Pie:
This pie can be treated pretty much like a pumpkin pie. After baking, let the pie cool down to room temperature. If you are going to be enjoying it that same day you can leave it on the counter. If storing the pie, cover loosely and place in the refrigerator. This pie can be kept in the refrigerator for 3-4 days.
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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 (approx 3 lbs) or approximately 2 pounds of already diced butternut squash, or 2 cups canned butternut squash puree
- 1 tablespoon butter (omit if using canned puree)
- 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 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. 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!
- Serving Size: 1
- Calories: 428
- Sugar: 58 g
- Fat: 13 g
- Carbohydrates: 76 g
- Protein: 5 g
- Cholesterol: 78 mg
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