Better Than Pumpkin Uses Butternut Squash Pie
Elevate your holiday dessert table with this "Better Than Pumpkin Uses Butternut Squash Pie," the perfect twist on a classic pumpkin pie. Featuring roasted butternut squash as the star ingredient, this pie boasts a naturally sweet and creamy filling enhanced with warm spices like cinnamon, ginger, nutmeg, and cloves. The squash is blended to perfection, creating a silky texture that pairs beautifully with a flaky, golden crust. With a touch of brown sugar and heavy cream, every bite is rich, decadent, and bursting with autumnal flavors. Easy to prepare and stunning to serve, this pie is ideal for Thanksgiving, potlucks, or anytime you're craving a unique take on a beloved fall dessert. Serve it chilled or at room temperature with a dollop of whipped cream for a truly unforgettable treat!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 1 9-inch (store-bought or homemade) pie crust
- 3 large eggs
- 0.75 cup brown sugar
- 0.25 cup white granulated sugar
- 0.75 cup heavy cream
- 0.25 cup whole milk
- 2 tablespoons (melted) unsalted butter
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 40-50 minutes, or until the flesh is very tender and can be easily scooped out with a spoon. Let the squash cool slightly.
Reduce the oven temperature to 375°F (190°C).
Scoop the roasted squash flesh into a food processor or blender. Blend until smooth, about 2 cups of puree. Set aside.
In a large mixing bowl, whisk together the eggs, brown sugar, and white sugar until well combined and slightly frothy.
Stir in the heavy cream, milk, melted butter, and vanilla extract until smooth.
Add the butternut squash puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix until fully incorporated.
Pour the filling into the prepared pie crust, smoothing it out with a spatula if needed.
Bake the pie in the preheated oven for 50-55 minutes, or until the center is set but still lightly jiggles when shaken.
Remove the pie from the oven and place it on a wire rack to cool completely. The filling will firm up as it cools.
Serve the pie at room temperature or chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 76.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 584 mg | 45% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
