Description
Butternut Squash Pie
This Butternut Squash Pie is a creamy, spiced twist on the classic pumpkin pie, perfect for the holiday season. The combination of butternut squash, brown sugar, cinnamon, and nutmeg creates a rich and velvety texture that melts in your mouth. With a hint of vanilla and a flaky crust, it’s an ideal dessert to impress your family and friends at gatherings. Enjoy it topped with whipped cream or even a scoop of vanilla ice cream for extra indulgence!
1 pie crust (9-inch)
3 lbs fresh butternut squash
2 tbsp butter
1/2 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
2 eggs
1 cup evaporated milk
Directions:
1. Preheat oven to 350°F. Cut squash in half, scoop seeds, and bake cut-side down for 45-60 mins.
2. Cool squash, scoop flesh, and puree with butter.
3. Mix purée with sugars, eggs, evaporated milk, vanilla, and spices.
4. Pour into pie crust and bake for 45-60 mins. Cool before serving.
Prep Time: 1 hr 30 mins
Kcal: 274
