BUTTERNUT SQUASH PIE
Smooth and silky, this Butternut Squash Pie can be made completely from scratch! This pie is sure to the highlight of any Holiday meal, or can be enjoyed anytime throughout the year.
Provided by Serene
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
- Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.
- Add the 2 cups of butternut squash puree to a large mixing bowl.
- In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
- Add the eggs and vanilla extract to the butternut squash. Stir to mix.
- Add the sugar mixture to the butternut squash mixture. Stir to combine.
- Slowly add in the milk while stirring. Set aside to prepare the pie crust.
- Preheat oven to 350 degrees
- Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
- Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
- Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
- Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
- Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
- Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
- Pour in the pie filling.
- Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
- Serve with fresh whipped cream on top and enjoy!
Nutrition Facts : ServingSize 1, Calories 428 kcal, Sugar 58 g, Fat 13 g, Carbohydrate 76 g, Protein 5 g, Cholesterol 78 mg
BUTTERNUT SQUASH PIE RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 400 F. Line a large baking pan with foil. Brush the foil with the oil.
- Cut the butternut squash in half lengthwise. Scoop out the seeds and reserve for another use or discard.
- Place the squash, cut-side down, in the prepared pan. Add 1/2 cup of water to the pan. Cover loosely with foil and bake until the squash is tender and can be easily pierced with a fork, 45 to 55 minutes.
- Let the squash cool completely. Scoop out the flesh, mash or purée the squash, or put it through a food mill. Measure 1 1/2 cups of mashed squash and set aside. Save any remaining squash for another use.
- Reduce oven temperature to 350 F. Prick the bottom and sides of the crust with a fork. Bake until the crust just begins to brown, 13 to 15 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the mashed squash with the brown sugar on medium speed until combined.
- Taste and adjust sweetness with more sugar as desired. Add the eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter, and vanilla. Continue beating until well combined. Alternatively, use an electric hand-held mixer.
- Put the pie shell on a rimmed baking sheet. Carefully add the filling to the pie shell.
- Transfer to the oven, and bake until the filling sets, 45 to 55 minutes. Begin checking the pie at 35 minutes. If the crust is browning too quickly, set a ring of foil or a pie crust protector over the crust, so it won't get too dark.
- Transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping, and a sprinkle of cinnamon, if desired.
Nutrition Facts : Calories 286 kcal, Carbohydrate 40 g, Cholesterol 80 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 149 mg, Sugar 28 g, Fat 12 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
BUTTERNUT PUMPKIN PIE
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.
Provided by Stella Parks
Categories Thanksgiving Pie Fall Butternut Squash Squash Bourbon Ginger Cinnamon Nutmeg Bake
Yield 1 (9-inch) pie; 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare the squash purée:
- Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
- When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
- Make the pie:
- Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
- Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
- Make Ahead
- From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
- Leftover squash purée can be refrigerated for up to 1 week.
IMPOSSIBLE BUTTERNUT SQUASH PIE (LIKE PUMPKIN)
This is a BUTTERNUT SQUASH PIE. I have been making this pie for years. This pie makes it's own crust, with the help of a blender! A quick & very easy recipe. It won 2nd prize at the Indiana Fair. It is always a winner! Guests think it is the best "pumpkin" pie they ever had! Are they surprised when I tell them it is a squash...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 55m
Number Of Ingredients 8
Steps:
- 1. pre-heat oven to 350 F. Spray a 9 inch pyrex pie plate with cooking spray. In a blender, place all 7 pie ingredients. Cover and blend on high for about 2 minutes. or until smooth.. Pour into your pie plate. Do not over fill ! Sprinkle a little nutmeg on top. If you have any leftovers...put in a small or individual pie pan. Keep an eye on the smaller pan...as it will be done before the larger pie! ** NOTE: Nice to have the smaller one to taste....tee hee.
- 2. Bake about 45-50 minutes....until center is dry. Take out and cool on a wire rack, for about an hour or two. Then put in refrigerator at least 2-3 hours before serving. When ready to serve....put dollops of whipped cream on serving pieces... and top with a pecans.......looks so pretty!!!! ENJOY!!!!! I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash. Squash seems to have a more delicate, and milder taste than pumpkin. I do hope you will try this recipe... and please let me know....Thank you.
BUTTERNUT SQUASH PIE
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!
Provided by blaze
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
- Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
- Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g
BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE
This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.
Provided by mary winecoff
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
- Pour into unbaked pie shell.
- Bake for 50 minutes or until done.
More about "better than pumpkin uses butternut squash pie recipes"
12 BUTTERNUT SQUASH DESSERTS THAT PROVE PUMPKIN ISN'T …
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Estimated Reading Time 4 mins
- Butternut Squash Cookies. Rather than canned pumpkin, these easy cookies are made using an entire butternut squash. The use of quick-cooking oats gives these cookies some density, while cinnamon, nutmeg, and ginger help bring out the squash's sweetness and evoke classic fall flavors.
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- Sweet Potato Butternut Squash Pie. "LOVE THIS PIE!!! I have made it so many times and its always a great hit," says cook Amanda Lois Moores Hainke.
- Fran's Butternut Squash Muffins. Recipe creator Franfran came up with this recipe when she was looking for a fun and flavorful way to get more healthy vegetables in her kids' diets.
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