Butternut Squash Pie Recipe

Name: Butternut Squash Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: shaped in a 9 inch pie plate and chilled; 4 cups roasted butternut squash, cooled; 4 ounces sweetened condensed milk; 1 egg; 3 egg yolks; 1/3 cup dark brown sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon ground ginger; Pinch of salt; Optional toppings: whipped cream or

Servings: persons

1
Prepare the squash: Fill a deep pan with 1/2 inch of water. Quarter the butternut squash and scoop out the seeds. Place the squash pieces inside up in the water. Cover the top tightly with foil and roast at 400u00b0 Fahrenheit for 45 minutes to 1 hour, until the flesh is fork tender. Be careful when removing the foil, the steam can burn you.
2
Make the filling: Preheat the oven to 350u00b0F. Allow the squash to cool, scrape if from the skins, and place 4 cups of the squash flesh in the bowl of the food processor with the sweetened condensed milk. Puree in the food processor for 3 minutes, stopping frequently to scrape down the sides. The mixture should be very smooth. Add the egg and extra yolks, the sugar, spices, and salt, and process for another minute, scraping down the sides. Pour the mixture into the prepared crust.
3
Bake the pie on the middle rack of the oven for 30 to 40 minutes, rotating every ten minutes to prevent burning. Bake until the filling puffs slightly and pulls away from the crust a bit. Allow the pie to cool completely before serving. Top with whipped cream or a marshmallow (brulee the marshmallow under the broiler or using a torch).

1859

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: shaped in a 9 inch pie plate and chilled, 4 cups roasted butternut squash, cooled, 4 ounces sweetened condensed milk, 1 egg, and more.

Yes, Butternut Squash Pie Recipe 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.

That's it — enjoy your meal!