Butternut Squash Pie – a delicious recipe with Pie Crust, Eggs, Butternut, Milk, Brown Sugar, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a 9-inch pie dish and press the pie crust in to fit the pan (use store-bought or homemade!) In a mixing bowl, crack eggs and whisk together. Lightly brush a bit of the egg mixture around the top edges of the crust to prevent burning while in the oven. Using the rest of the whisked eggs, combine all remaining ingredients together and whisk vigorously; it will be a very wet mixture. Once all the ingredients are completely incorporated, pour the mixture into the prepared pie crust. Bake in a 425F oven for 15 minutes, then turn the temperature to 350F and allow the pie to bake 45-50 minutes or until a knife inserted into the center of the pie comes out clean. Allow to cool and serve with a big dollop of whipped cream on top!
472
kcal
Calories
28
g
Fat
47
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 whole Pie Crust (store-bought Or Homemade), 2 whole Eggs, 1-3/4 cup Butternut Squash Puree, 1 can (12 Oz. Can) Evaporated Milk, and more.
Yes, Butternut Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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