Butternut Squash Pie
Indulge in the warm, spiced flavors of autumn with this classic Butternut Squash Pie recipe. This silky-smooth pie combines creamy pureed butternut squash with a harmonious blend of brown sugar, cinnamon, nutmeg, and ginger for a perfectly balanced sweetness and aromatic depth. A rich mixture of heavy cream, melted butter, and vanilla extract ensures a luxurious texture, while a golden, flaky pie crust provides the ideal base for this comforting dessert. Easy to make with roasted or steamed squash, this recipe is a delightful alternative to traditional pumpkin pie. Perfect for holiday gatherings or cozy evenings, it's best served with a dollop of whipped cream or a sprinkle of cinnamon for an irresistible treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (pureed) Butternut squash
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.125 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Heavy cream
- 0.25 cup Milk
- 2 tablespoons (melted) Unsalted butter
- 1 teaspoon Vanilla extract
- 1 9-inch crust Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
If using fresh butternut squash, peel, seed, and cube a medium-sized butternut squash. Steam or roast the cubes until tender, then puree until smooth. Measure out 2 cups and set aside.
In a large mixing bowl, combine the pureed butternut squash, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix until fully incorporated.
Whisk the eggs in a small bowl, then add to the squash mixture. Stir until combined.
Gradually mix in the heavy cream, milk, melted butter, and vanilla extract. Stir until the filling is smooth and well-blended.
Place the unbaked 9-inch pie crust into a pie dish and crimp the edges if desired.
Pour the butternut squash filling into the pie shell. Smooth the surface with a spatula.
Bake the pie in the preheated oven for 60–65 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack. This ensures the filling sets properly.
Once cooled, serve as-is or with a dollop of whipped cream on top. Enjoy!
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 169.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 466 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1718 mg | 37% | |
*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.
