Butternut Squash Pie
Butternut Squash Pie Recipe is rich and creamy with the perfect amount of spices. The delicious blend of squash, brown sugar and more make this pie irresistible.
Servings: 8
Calories: 342kcal
Ingredients
- 1 pie crust unbaked 9 inch
- 3 pound Fresh Butternut Squash
- 2 Tablespoons Butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon salt
- 1 Tablespoon Cornstarch
- 1 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Vanilla Extract
- 2 eggs
- 1 cup Evaporated Milk
Instructions
- Preheat the oven to 350 degrees F. Cut the butternut squash in half and scoop out the seeds in the squash. Place the square cut side down on a baking sheet and bake for 45-60 minutes or until the square is tender.
- Let the squash cool for 30-60 minutes, then scoop out the squash from the shell and place in a food processor. Add the butter to the food processor and blend until squash is pureed.
- Then add 2 cups of the butternut squash purée to a large mixing bowl. Add in the brown sugar, white sugar, eggs, evaporated milk, and vanilla extract. Stir to thoroughly combined the ingredients.
- Then stir in the remaining ingredients until just combined.
- Place the pie crust in a 9 inch pie pan and crimp down the edges.
- Pour the pie filling into the pie crust.
- Bake at 350 degrees F for 45-60 minutes until the edges are golden brown and the center of the pie is still slightly jiggly.
- Allow the pie to cool for at least 2 hours and then the pie is ready to slice, serve and enjoy!
Notes
Refrigerate the leftovers covered for up to 5 days.
If the crust is getting too brown while baking, cover the crust with aluminum foil halfway through the bake time to keep the crust from getting too brown.
This pie can easily be made the night before serving it.
Nutrition
Calories: 342kcal | Carbohydrates: 55g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 244mg | Potassium: 753mg | Fiber: 4g | Sugar: 27g | Vitamin A: 18306IU | Vitamin C: 36mg | Calcium: 191mg | Iron: 2mg
