Butternut Squash Pie is a household favourite in my home, and this tremendous straightforward 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 likewise 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 expect it has higher taste than pumpkin.
Plus, you can also make it as much as a full day forward of time, which is good when you may have 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 may additionally like my Straightforward Pumpkin Pie, Straightforward Pumpkin Cake, Cranberry Apple Pie, and make-ahead Thanksgiving recipes).
Your toddler received’t eat? Assistance is right here!
Join our e mail updates to get ideas and concepts despatched to your inbox.
Elements You Want
To make this Butternut Squash Pie, you’ll have to have the next substances readily available and able to go.
- Butternut squash: You may make your individual butternut squash puree or purchase it canned from the shop.
- Eggs: I exploit giant eggs in my baking, in order that’s what I exploit right here.
- Pumpkin pie spice: This provides heat spice taste to the combination.
- Honey: I exploit honey to sweeten the pie. You may also use maple syrup.
- Vanilla extract: You need to use pure or synthetic vanilla extract on this recipe.
- Milk: I bake and prepare 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, however it does want to relax a bit earlier than you add the filling, so plan to do this step first. And sure, you need to use a store-bought graham cracker crust should 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 put up for the total info.
- Put together the Graham Cracker Crust and put it into the fridge.
- Preheat the oven.
- Add the remainder of the substances to a medium bowl. Mix till clean.
- Pour into the ready pie crust and bake till the filling is usually set and agency to the contact. Let cool totally.
TIP: You may make this pie a day forward and maintain it within the fridge or at room temperature till dessert time.
You need to 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 make sure to drain off any liquid that settles on the high.
We love the flavour of contemporary squash (and the comfort of utilizing a bit of produce now we have from the backyard) however it’s tremendous scrumptious with canned squash too so no worries should you don’t have entry to an entire squash.
You may 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 be rather less agency than the sides; It is going to proceed to prepare dinner a bit of because it cools so so long as the vast majority of the pie is agency to the contact (as in you contact it together with your finger and no batter comes off), it must be executed. Let it cool totally 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 middle. Place that, tent-like, over the pie to cowl it with out letting the foil contact the filling.
You may also use a pie crust defend.
Find out 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 once you put it into the fridge after letting it cool to at room temperature on a wire rack.
Greatest 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 an alternative of honey if desired.
- To forestall the crust from changing into too brown, after about half-hour of cooking, place a tented piece of foil over the pie or use a pie crust defend.
- You need to use a store-bought graham cracker crust should you desire.
- Plan to let the pie cool totally earlier than slicing and serving.
- You may make this pie as much as a day forward and retailer coated 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 should you make this recipe so please remark beneath together with your suggestions and/or questions. I recognize every remark!
Butternut Squash Pie Filling
Stop your display from going darkish
To make the Graham Cracker Crust:
-
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 means up the perimeters. Refrigerate for a minimum of 10 minutes whilst you put together the filling.
To make the pie:
-
Preheat the oven to 350 levels F.
-
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.
-
Pour into the ready pie crust and bake for 55-65 minutes or till the filling is usually set and agency to the contact. (The middle should be rather less agency than the sides; it should proceed to prepare dinner a bit of 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 defend.
-
Let cool totally.
-
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 coated 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 an alternative of honey if desired.
- To forestall the crust from changing into too brown, after about half-hour of cooking, place a tented piece of foil over the pie or use a pie crust defend.
- You need to use a store-bought graham cracker crust should you desire.
- Plan to let the pie cool totally 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 put up was first printed September 2019.
