Description
A delicious and creamy Butternut Squash Pie that offers a perfect fall dessert alternative to traditional pumpkin pie. This recipe features a smooth butternut squash purée blended with warm spices and baked in a flaky crust, ideal for Thanksgiving or cozy autumn gatherings.
Ingredients
Scale
Pie Filling
- 1 ½ cups cooked butternut squash purée (from roasted or canned squash)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the butternut squash purée, sugar, salt, cinnamon, ginger, nutmeg, and cloves until the mixture is smooth and well combined.
- Add Eggs and Milk: Beat in the eggs thoroughly, then stir in the evaporated milk and vanilla extract until everything is fully incorporated, creating a smooth filling.
- Fill Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake at High Temperature: Place the pie on a baking sheet and bake at 425°F for 15 minutes to set the filling initially and create a crust foundation.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F and bake for an additional 40–45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up completely.
- Serve: Serve the pie plain or topped with whipped cream for added richness.
Notes
- To make your own butternut squash purée, roast peeled and cubed butternut squash at 400°F for 30–40 minutes until tender, then mash or blend until smooth.
- This pie can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
