RECIPE FOR BUTTERNUT SQUASH PIE RECIPES

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BUTTERNUT SQUASH PIE RECIPE - FOOD.COM



Butternut Squash Pie Recipe - Food.com image

This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crust

Steps:

  • Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  • Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  • Cut the squash in half, and remove the seeds.
  • Scoop out about 2 cups of the pulp and place in your blender or food processor.
  • Add all remaining ingredients and blend until smooth.
  • Pour into prepared pie crust.
  • Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  • Cool on a wire rack.

Nutrition Facts : Calories 310.8, FatContent 10.1, SaturatedFatContent 4.2, CholesterolContent 58.8, SodiumContent 158.7, CarbohydrateContent 50.9, FiberContent 3.7, SugarContent 22.7, ProteinContent 7.2

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT



Butternut Squash Pie Recipe: How to Make It image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs, room temperature
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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