Butternut Squash Pie
1 prepared, uncooked pie crust
1 ½ cups butternut squash puree
½ cup sweet potato puree
¾ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon cornstarch
1 can evaporated milk (12 oz.)
1 tablespoon butter, melted and cooled
- Preheat your oven to 350F. In a food processor, add all your ingredients except the evaporated milk and pie crust.
- While the food processor is processing, gradually add the evaporated milk. Scrape down the sides as needed and blend until smooth. Mixture will be very thin.
- Pour into the pie crust prepared pie pan until it reaches the top.
Bake in your preheated oven for 60-80 minutes until the mixture is set and no longer wobbles. Start checking after 60 minutes and then in 5 minute increments until firm.
- Remove from oven and allow the pie to cool.
- Serve chilled with whipped cream, if desired.
- Store pie in the refrigerator for up to 3 days.
Tips: To prepare your butternut squash puree, take a fresh butternut squash, cut in half, scoop out the seeds and roast (cut-side down) in a 350F oven for 45 minutes until soft. Then scoop out the flesh and blend in a food processor until smooth. For the sweet potato, simply bake in the oven at 350F for an hour and scoop out the middle. Also blend in a food processor for a smooth texture. One large sweet potato should yield the ½ cup needed for the recipe. And one butternut squash provides more than enough puree for this pie.
This pie is very similar to a pumpkin pie, but with a smoother mouth-feel and less after-taste. It isn’t an over-the-top sweet pie though, so if you have a sweet-tooth, add a ¼ of granulated white sugar to your mixture to sweeten it up.
Butternut Squash pie is pumpkin pie’s older, classier sister. A perfect fall recipe and a great addition to your Thanksgiving feast.