Butternut Squash Pie
A flavorful butternut squash pie offers a delightful alternative to traditional pumpkin pie for your holiday dessert.
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Instructions
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Preheat the oven to 400 F. Line a large baking pan with oiled foil.
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Halve the butternut squash, remove seeds, and place cut-side down in the prepared pan with 1/2 cup water; cover loosely with foil.
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Bake for 45-55 minutes until the squash is tender, then cool completely.
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Scoop out and mash or purée 1 1/2 cups of the squash flesh.
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Reduce oven temperature to 350 F. Prick the pie crust, line with parchment paper, and add pie weights.
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Bake the crust for 13-15 minutes until it begins to brown.
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In a mixer, beat the mashed squash with brown sugar until combined.
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Add eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter, and vanilla; beat until well combined, adjusting sweetness as desired.
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Pour the filling into the pre-baked pie shell placed on a rimmed baking sheet.
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Bake for 45-55 minutes until the filling sets, covering the crust edge with foil if it browns too quickly.
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Cool the pie on a rack before serving warm or at room temperature.