Butternut Pie Crust Recipes

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BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

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

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

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

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST



Butternut Squash Pie With Graham Cracker Crust image

Make and share this Butternut Squash Pie With Graham Cracker Crust recipe from Food.com.

Provided by ellamaesplace

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup butternut squash, cooked and mashed
3/4 cup nonfat milk
2 eggs
1/2 cup dark brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
2 teaspoons cinnamon
1/8 teaspoon salt
1 graham cracker crust

Steps:

  • Preheat oven to 350 degrees.
  • In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

Nutrition Facts : Calories 314, Fat 11.7, SaturatedFat 2.6, Cholesterol 71.1, Sodium 323.7, Carbohydrate 48.8, Fiber 1.5, Sugar 35.1, Protein 5.1

BUTTERNUT PIE WITH OR WITHOUT CRUST



Butternut Pie With or Without Crust image

If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Pie

Time 1h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 9

baked and pureed butternut squash (Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
12 ounces evaporated milk
4 eggs, mixed
1 cup sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 fluid ounces Southern Comfort

Steps:

  • Mix everything except for pie crust with whisk.
  • Pour into crust.
  • Bake in preheated oven at 425° for for 15 minutes.
  • Lower temperature to 325° and bake for 45 more minute.

Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1

BUTTERNUT CRUST PIZZA



Butternut Crust Pizza image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 slices

Number Of Ingredients 19

1 small butternut squash (about 2 1/2 pounds) peeled, seeded and cut into 1 1/2-inch cubes (to make 2 cups when pureed)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 cup shredded Parmesan
1 large egg
1 tablespoon baking powder
2 teaspoons Italian seasoning
Nonstick cooking spray, for the baking sheet
2 cups baby arugula
1 cup fresh basil leaves
1/2 cup store-bought roasted almonds
1/4 cup grated Parmesan
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 cups baby arugula
2 ounces thinly sliced prosciutto
Parmesan shavings, for garnish
Balsamic glaze, for garnish

Steps:

  • For the crust: Preheat the oven to 400 degrees F.
  • Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
  • To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
  • Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
  • While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
  • Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
  • Top with the pesto and spread it, leaving a 1/2-inch border.
  • For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!

Provided by PeasantsHearth

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crust

Steps:

  • Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  • Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  • Cut the squash in half, and remove the seeds.
  • Scoop out about 2 cups of the pulp and place in your blender or food processor.
  • Add all remaining ingredients and blend until smooth.
  • Pour into prepared pie crust.
  • Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  • Cool on a wire rack.

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