Butternut Cream Pie
Transform your dessert game with this velvety, autumn-inspired Butternut Cream Pie! Featuring roasted butternut squash blended with rich heavy cream and warm spices like cinnamon and nutmeg, this pie boasts a silky-smooth filling that's both comforting and indulgent. Nestled in a flaky pie crust and lightly sweetened with a mix of granulated and brown sugar, each slice delivers a perfect balance of earthy, creamy, and sweet flavors. With its golden-baked finish and optional dollop of whipped cream, this show-stopping pie will be a standout on any holiday table or cozy dinner gathering. Easy to prepare and packed with seasonal flair, Butternut Cream Pie is a must-try dessert for pumpkin pie lovers seeking a unique twist!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Butternut squash (cubed)
- 1 cup Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 Large eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 Pie crust (store-bought or homemade)
- 1 cup Whipped cream (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet and roast for 20-25 minutes, or until tender. Allow it to cool slightly.
Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and milk, then blend until smooth and creamy.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, cinnamon, nutmeg, vanilla extract, and salt.
Gradually add the butternut mixture to the bowl, whisking continuously until fully combined.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges as desired.
Pour the butternut filling into the prepared pie crust, spreading it evenly.
Reduce the oven temperature to 375°F (190°C) and bake the pie for 45-50 minutes, or until the filling is set and slightly puffed. A knife inserted in the center should come out clean.
Allow the pie to cool completely on a wire rack before serving. This will help the filling set further.
Slice and serve with a dollop of whipped cream on top, if desired.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 32.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 316 mg | 7% | |
*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.
