Butternut Squash Pie
Smooth and silky, this Butternut Squash Pie can be made completely from scratch! This pie is sure to the highlight of any Holiday meal, or can be enjoyed anytime throughout the year.
Servings: 12
Equipment
Ingredients
Butternut Squash Puree
- 1 butternut squash approx 3 lbs OR 2 lbs diced squash OR 2 cups canned squash puree
- 1 tbsp unsalted butter omit if using canned puree
Pie Filling
- 2 cups butternut squash puree
- 1½ cup whole milk **Read notes (use less if using canned puree)
- 2 large eggs
- ¾ cup light brown sugar
- 1 tbsp cornstarch
- 1¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp vanilla extract
- ½ tsp salt
Pie Crust
- 1¼ cup all purpose flour
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 tbsp sugar
- 8 tbsp unsalted butter cold
- 4-5 tbsp water ice cold
Instructions
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.
Pie Filling
- 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.
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!
Video
Notes
Butternut Squash:
- Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds.
- 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.
- Storage: 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.
- Freezing: After baking, allow the pie to cool completely. Wrap in plastic wrap to ensure a nice tight seal. Then wrap a layer of foil to protect against freezer burn. Store in the freezer for 1 month. To thaw, remove the pie to the refrigerator overnight before serving.
Nutrition
Serving: 1 | Calories: 428kcal | Carbohydrates: 76g | Protein: 5g | Fat: 13g | Cholesterol: 78mg | Sugar: 58g