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Butternut Squash Pie

Level

Moderate

Time

60 Min

SErves

8

Ingredients

  • 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

  • 2 eggs

  • 1 can evaporated milk (12 oz.)

  • 1 tablespoon butter, melted and cooled

Instructions

Step 1

  • Preheat your oven to 350F. In a food processor, add all your ingredients except the evaporated milk and pie crust.

Step 2

  • 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. 

Step 3

  • Pour into the pie crust prepared pie pan until it reaches the top.

Step 4

  • 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.

Step 5

  • Remove from oven and allow the pie to cool.

Step 6

  • Serve chilled with whipped cream, if desired.

Step 7

  • 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.

Brooke has been a rabid romance reader since 2003 when she discovered a group of sparkly vampires. That love for reading and happily ever afters led her to a behind-the-scenes role in the indie book community. She loves discovering and supporting new authors while also attempting to tackle her TBR list. This Tennessee girl currently enjoys her own happily ever after in Durham, North Carolina with her bearded husband, two wild boys, and a really terrible cat.

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