Butternut Squash Pie is a household favourite in my home, and this tremendous simple recipe is ideal for the autumn and winter holidays. It’s a scrumptious twist on a basic pumpkin pie and is very easy to make!
I do know that most individuals attain for pumpkin pie come fall. However we develop butternut squash (and in addition discover it broadly obtainable at our farmers market), so it’s the kind of pie we at all times make as a kid-friendly Thanksgiving recipe.
We’ve been making Butternut Squash Pie for years now. It’s each a simple dessert to make for the vacations, and we predict it has higher taste than pumpkin.
Plus, you may make it as much as a full day forward of time, which is right when you’ve got an entire feast to make.
It’s scrumptious made with canned squash puree or home made Butternut Squash Puree. And the feel and taste is simply so darn good.
(You might also like my Straightforward Pumpkin Pie, Straightforward Pumpkin Cake, Cranberry Apple Pie, and make-ahead Thanksgiving recipes).
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Components You Want
To make this Butternut Squash Pie, you’ll have to have the next elements available and able to go.
- Butternut squash: You may make your personal butternut squash puree or purchase it canned from the shop.
- Eggs: I exploit massive eggs in my baking, in order that’s what I exploit right here.
- Pumpkin pie spice: This provides heat spice taste to the combo.
- Honey: I exploit honey to sweeten the pie. It’s also possible to use maple syrup.
- Vanilla extract: You should use pure or synthetic vanilla extract on this recipe.
- Milk: I bake and cook dinner with complete milk, in order that’s what I like to recommend right here for final richness.
- Graham cracker crust: You don’t want to organize the crust too far forward, but it surely does want to relax a bit earlier than you add the filling, so plan to do this step first. And sure, you should utilize a store-bought graham cracker crust when you desire.
Step-by-Step Directions
Right here’s a take a look at the method concerned in making this Butternut Squash Pie from begin to end. Scroll all the way down to the underside of this submit for the complete info.
- Put together the Graham Cracker Crust and put it into the fridge.
- Preheat the oven.
- Add the remainder of the elements to a medium bowl. Mix till clean.
- Pour into the ready pie crust and bake till the filling is generally set and agency to the contact. Let cool absolutely.
TIP: You may make this pie a day forward and preserve it within the fridge or at room temperature till dessert time.
You should use contemporary butternut squash that’s roasted after which pureed clean in a meals processor, or canned butternut squash. In the event you use canned, simply remember to drain off any liquid that settles on the prime.
We love the flavour of contemporary squash (and the comfort of utilizing a chunk of produce we have now from the backyard) but it surely’s tremendous scrumptious with canned squash too so no worries when you don’t have entry to an entire squash.
You possibly can completely swap in pumpkin puree for squash puree! It really works practically identically.
In the event you’d wish to make this butternut squash pie gluten-free, merely use gluten-free graham cracker crumbs. To make this dairy-free, use unsweetened plain nondairy milk.
After about an hour of cooking, the middle of the pie should still be rather less agency than the perimeters; It would proceed to cook dinner a little bit because it cools so so long as nearly all of the pie is agency to the contact (as in you contact it together with your finger and no batter comes off), it ought to be executed. Let it cool absolutely on a wire rack.
Ideas for Graham Cracker Crusts
After about half-hour of cooking, place a tented piece of foil over the pie to stop the crust from over-browning. So tear off a giant piece of foil and crease it within the heart. Place that, tent-like, over the pie to cowl it with out letting the foil contact the filling.
It’s also possible to use a pie crust protect.
Learn how to Retailer
We desire to eat this Butternut Squash Pie chilled, so I virtually at all times make it both a full day forward or within the morning of the day that we plan to eat it. Cowl it with foil or plastic wrap while you put it into the fridge after letting it cool to at room temperature on a wire rack.
Finest Ideas for Success
- Use home made squash puree or canned. Sub in pumpkin puree if desired.
- Use nondairy plain unsweetened milk if desired.
- Use maple syrup as a substitute of honey if desired.
- To forestall the crust from turning into too brown, after about half-hour of cooking, place a tented piece of foil over the pie or use a pie crust protect.
- You should use a store-bought graham cracker crust when you desire.
- Plan to let the pie cool absolutely earlier than slicing and serving.
- You may make this pie as much as a day forward and retailer lined with plastic wrap within the fridge or at room temperature.
- We desire to eat this chilled although room temperature is scrumptious, too.
I’d love to listen to your ideas when you make this recipe so please remark beneath together with your suggestions and/or questions. I admire every remark!
Butternut Squash Pie Filling
Forestall your display from going darkish
To make the Graham Cracker Crust:
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Combine collectively the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press right into a 9-inch pie plate to cowl the underside and about 2/3 approach up the edges. Refrigerate for not less than 10 minutes when you put together the filling.
To make the pie:
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Preheat the oven to 350 levels F.
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Add the squash, milk, honey, eggs, egg yolk, pumpkin pie spice, and vanilla to a big bowl. Stir along with a whisk or a hand-held electrical mixer.
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Pour into the ready pie crust and bake for 55-65 minutes or till the filling is generally set and agency to the contact. (The middle should still be rather less agency than the perimeters; it would proceed to cook dinner a little bit because it cools.) After about half-hour of cooking, place a tented piece of foil over the pie to stop the crust from over-browning or use a pie crust protect.
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Let cool absolutely.
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Slice and serve at room temperature or chilled with ice cream or whipped cream, if desired.
- You may make this pie as much as a day forward and retailer lined with plastic wrap within the fridge or at room temperature.
- Use home made squash puree or canned. Sub in pumpkin puree if desired.
- Use nondairy plain unsweetened milk if desired.
- Use maple syrup as a substitute of honey if desired.
- To forestall the crust from turning into too brown, after about half-hour of cooking, place a tented piece of foil over the pie or use a pie crust protect.
- You should use a store-bought graham cracker crust when you desire.
- Plan to let the pie cool absolutely earlier than slicing and serving.
- We desire to eat this chilled although room temperature is scrumptious, too.
Energy: 278kcal, Carbohydrates: 41g, Protein: 5g, Fats: 12g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 1g, Ldl cholesterol: 108mg, Sodium: 122mg, Potassium: 267mg, Fiber: 2g, Sugar: 29g, Vitamin A: 5846IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 1mg
This submit was first revealed September 2019.
