Description
Indulge in the cozy flavors of fall with this delicious Butternut Squash Pie. Creamy roasted butternut squash, warm spices, and a flaky crust make this pie a perfect addition to your holiday table.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling:
- 2 cups mashed roasted butternut squash (from about 1 medium squash)
- ¾ cup brown sugar (packed)
- 2 large eggs
- ¾ cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Squash: If using fresh squash, peel, cube, and roast at 400°F for 30–35 minutes until tender. Mash until smooth.
- Mix Ingredients: In a large bowl, combine squash, sugar, eggs, milk, spices, salt, and vanilla. Whisk until smooth.
- Fill Pie: Pour filling into pie crust and smooth the top.
- Bake: Bake for 45–50 minutes until set. Let cool on a wire rack, then chill for at least 2 hours before serving.
Notes
- This pie can be made a day ahead and refrigerated.
- Serve with whipped cream or a sprinkle of cinnamon.
- Substitute pumpkin puree for a variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
