Squash Pie
Indulge in the cozy flavors of fall with this irresistible squash pie, a delightful twist on a classic dessert. Featuring creamy butternut squash puree as its star ingredient, this pie is perfectly spiced with cinnamon, ginger, and nutmeg, creating a warm and aromatic filling that's both sweet and earthy. The smooth, custard-like texture is achieved by blending the squash with a luxurious mix of heavy cream, milk, and vanilla, all nestled in a buttery, flaky pie crust. With a prep time of just 20 minutes and effortless roasting to unlock the squash's natural sweetness, this recipe is as simple as it is satisfying. Ideal for holiday gatherings or an autumn-inspired treat, serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Perfect for lovers of seasonal, comforting bakes, this squash pie will quickly become a new favorite!
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Recipe Information
Ingredients
- 2 cups (mashed) Butternut squash
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 9-inch Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 45-50 minutes, or until it is tender and easily pierced with a fork. Let it cool slightly.
Scoop the roasted squash flesh into a blender or food processor and puree until smooth. Measure out 2 cups of the mashed squash for the pie filling.
Reduce the oven temperature to 350°F (175°C).
In a large mixing bowl, combine the mashed squash, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Stir until evenly mixed.
Whisk the eggs in a separate bowl, then add them to the squash mixture along with the heavy cream, milk, and vanilla extract. Mix until smooth and well incorporated.
Roll out the unbaked pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Pour the squash filling into the prepared pie crust, spreading it evenly with a spatula.
Place the pie on the middle rack of the oven and bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before slicing.
Serve plain, with whipped cream, or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 172.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 522 mg | 40% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1801 mg | 38% | |
*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.
