Butternut Squash Pie

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I love pumpkin pie, but I think I love this Butternut Squash Pie just a little bit more. The fresh butternut squash mixed with spices makes a creamy and delicious treat!

It takes a little more time than making a pie filling with canned pumpkin, but it is so worth it. I usually cook up more than is needed, make the squash puree, and freeze pre-measured amounts for easier pie making at a later time.

Peel the butternut squash.

Remove seeds, slice, and cube the squash and put it in a saucepan. Cover the squash with water and bring to a boil at medium to medium high heat. Cook until the squash is fork tender.

Drain water from the squash, place the lid on the pan and let set on the stove top to cool slightly. Mash the warm squash with a fork or use a hand blender to make a creamier puree.

If you are making your pie filling while the squash is still warm, place the butter in a large bowl and add measured squash puree on top. Stir until butter melts. If the squash has cooled completely down, melt the butter before adding. Add the brown sugar and mix well. Get out any brown sugar chunks that may form.

Add the remaining ingredients and mix well.

Pour the filling into an unbaked pie shell. You can use a toothpick and pop the air bubbles if you like (I forgot to do it before taking the picture). Bake the Butternut Squash Pie in the oven for 50 minutes at 350 degrees.

Yum!

Delicious with or without whipped cream. Enjoy!

Butternut Squash Pie

1 un-baked 9″ pie shell

2 cups Butternut Squash, cooked and mashed
1 tablespoon Butter
1 cup Brown Sugar
1 cup Evaporated Milk
2 Eggs
3 teaspoons Vanilla
2 1/2 teaspoons Pumpkin Pie Spice
1 1/2 tablespoons Cornstarch
1/2 teaspoon Salt

Add butter to warm squash puree (or melt butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together.

Pour filling into an unbaked 9″ pie shell. Bake for about 50 minutes in a 350 degree oven. The crust will be a nice golden brown and the center should be set.

Let the pie cool (if you can) and serve.

*Add a little brown sugar and pumpkin pie spice to any leftover butternut squash puree for a nice side dish or snack.

*My butternut squash was just over 3 lbs. and I had a cup or so left over puree. 

Butternut Squash Pie

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Butternut Squash Pie

I love pumpkin pie, but I think I love this Butternut Squash Pie just a little bit more. Fresh butternut squash and spices - delicious!

Author: Cook This Again, Mom!

Ingredients

• 2 cups Butternut Squash cooked and mashed
• 1 tablespoon Butter
• 1 cup Brown Sugar
• 1 cup Evaporated Milk
• 2 Eggs
• 3 teaspoons Vanilla
• 2 1/2 teaspoons Pumpkin Pie Spice
• 1 1/2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 1 un-baked 9" pie shell

Instructions

• Add butter to warm squash puree (or melt butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together.
• Pour filling into an unbaked 9" pie shell. Bake for about 50 minutes in a 350 degree oven. The crust will be a nice golden brown and the center should be set.
• Let the pie cool (if you can) and serve.

Notes

*Add a little brown sugar and pumpkin pie spice to any leftover butternut squash puree for a nice side dish or snack.

*My butternut squash was just over 3 lbs. and I had a cup or so left over puree.