Description
Butternut Squash Pie
This Butternut Squash Pie is a creamy, spiced twist on the classic pumpkin pie, perfect for the holiday season. The combination of butternut squash, brown sugar, cinnamon, and nutmeg creates a rich and velvety texture that melts in your mouth. With a hint of vanilla and a flaky crust, it’s an ideal dessert to impress your family and friends at gatherings. Enjoy it topped with whipped cream or even a scoop of vanilla ice cream for extra indulgence!
1 pie crust (9-inch)
3 lbs fresh butternut squash
2 tbsp butter
1/2 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
2 eggs
1 cup evaporated milk
Directions:
1. Preheat oven to 350°F. Cut squash in half, scoop seeds, and bake cut-side down for 45-60 mins.
2. Cool squash, scoop flesh, and puree with butter.
3. Mix purée with sugars, eggs, evaporated milk, vanilla, and spices.
4. Pour into pie crust and bake for 45-60 mins. Cool before serving.
Prep Time: 1 hr 30 mins
Kcal: 274
Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, preheat your oven to 350°F (175°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds and stringy pulp. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the flesh is very tender when pierced with a fork. Allow the squash to cool completely. Once cool, scoop the flesh into a food processor or blender, add the 2 tablespoons of butter, and puree until completely smooth. This step is crucial for the velvety texture.
In a large mixing bowl, whisk together the brown sugar, white sugar, salt, cornstarch, cinnamon, and nutmeg. Add the squash puree and mix well. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually pour in the evaporated milk, mixing until the filling is homogenous. Place your prepared pie crust in a 9-inch pie dish. Pour the filling into the crust. Bake on the center rack for 45-60 minutes. The pie is done when the edges are set but the center still has a slight jiggle. Cool completely on a wire rack for at least 4 hours before slicing.
Serving Suggestions
This pie is delightful on its own but can be elevated with simple toppings. A dollop of freshly whipped cream is a classic choice. For a warm contrast, serve with a scoop of vanilla bean ice cream. A drizzle of caramel sauce or a sprinkle of toasted pecans adds wonderful texture and flavor. For a festive touch, garnish with a light dusting of cinnamon or freshly grated nutmeg just before serving.
How-to Summary
Roast and puree butternut squash. Mix puree with sugars, spices, eggs, and evaporated milk. Pour into a pie crust and bake at 350°F until set. Cool completely before serving with whipped cream or ice cream.
Frequently Asked Questions
Can I use canned butternut squash puree? Yes, you can substitute about 2 cups of canned puree. Ensure it is plain, not pre-seasoned, and skip the roasting step.
How do I prevent a soggy crust? Blind bake (pre-bake) your crust for 10-15 minutes before adding the filling. This creates a moisture barrier.
Can I make this pie ahead of time? Absolutely. Bake and cool the pie completely, then cover and refrigerate for up to 2 days. The flavors often improve.
Why is my pie filling cracking? Cracking usually means over-baking. Remember, the center should still jiggle slightly when you remove it from the oven; it sets as it cools.
Can I freeze butternut squash pie? Yes, after baking and cooling, wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using under-cooked squash, which leads to a watery puree and runny filling.
- Pouring the filling into a warm pie crust, which can cause the crust to become soggy.
- Over-mixing the filling after adding the eggs, which can incorporate too much air and affect texture.
- Skipping the full cooling time; cutting into a warm pie will cause it to fall apart.
- Not tasting the squash puree; if it’s bland, the pie will lack depth of flavor.
Conclusion
This Butternut Squash Pie is a sophisticated and delicious alternative to traditional holiday desserts. Its creamy, spiced filling and flaky crust are sure to become a new favorite. By following the detailed guide and avoiding common pitfalls, you can confidently create a stunning centerpiece for your dessert table. Enjoy the process and the wonderful results with your loved ones.