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5 from 1 vote

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!
Prep Time45 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 301kcal
Author: Keri Hix

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 ½ teaspoons Pumpkin Pie Spice
  • 1 ½ tablespoons Cornstarch
  • ½ 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 - 60 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.

Nutrition

Calories: 301kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 304mg | Potassium: 299mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3902IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 1mg