Butternut Squash Pie

Nutty and buttery, this delicate butternut squash pie is a unique change from the classic pumpkin pie on your holiday table. You can substitute pumpkin, acorn or Hubbard squash in this easy recipe.

Course Dessert

Cuisine American - Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 511kcal

Author Marye Audet-White

Equipment

Ingredients

1 pie crust unbaked, 10-inch or deep dish 9-inch

Filling

2 pounds Butternut Squash may use acorn, Hubbard, pumpkin, etc
1 cup heavy whipping cream
¾ cup light brown sugar packed
¼ cup maple syrup
1 teaspoon cinnamon Ceylon works well in this
½ teaspoon salt kosher
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg whole nutmeg freshly grated
⅛ teaspoon ground chipotle powder
2 eggs lightly beaten

Topping (optional)

½ cup butter
¼ cup light brown sugar
¼ cup pecans chopped

Instructions

Place piecrust in a 9-inch deep-dish pie pan.
Trim and flute the edges.

Filling

Preheat the oven to 400°
Cut squash in half, remove seeds.
Brush with butter.
Bake, cut side down, on a buttered baking dish until tender - about 30 minutes.
Place cooked squash pulp in a food processor or mixer and blend until it is smooth.
Measure out two cups into a large bowl. Save any remaining squash for something else.
Add the squash pulp and the remaining ingredients to a bowl and blend with a whisk until smooth.
Pour into the prepared piecrust.
Bake for 40 to 50 minutes at 350°, or until a knife inserted just off center comes out clean.
Cool.

Optional Topping

Melt the butter in a small saucepan.
Whisk in the brown sugar until smooth and no longer gritty.
Pour over the top of the pie and sprinkle with pecans.

Video

Notes

Pie is done when it registers 175F on an instaread thermometer poked in the center.
Pie is best if it is chilled overnight.
Refrigerate leftovers promptly.
Cool, wrap in plastic wrap and freeze for up to 3 months.
May substitute any winter squash for butternut.
Calorie count includes the pecan topping.

Nutrition