Butternut Squash Pie With Buckwheat Crust Recipe

Name: Butternut Squash Pie With Buckwheat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buckwheat Crust; 1 cup Buckwheat Flour; 1 cup All Purpose Flour; 2 tablespoons Brown Sugar; 1/2 teaspoon Salt; 1 cup (2 sticks) Unsalted butter, cut into small cubes and kept very cold; 3 t to 1/4 cups Ice-cold water; Filling; 1 Butternut Squash (mine was about 3 lbs); 1/2 cup Heavy Cream; 1/2 cup Brown Sugar (light or dark, whatever you've got on hand); 2 tablespoons Pure Maple Syrup; 1/2 teaspoon Salt; 2 tablespoons unsalted butter, melted; 1 tablespoon All-Purpose Flour; 2 Large Eggs

Servings: persons

Buckwheat Crust
1 cup Buckwheat Flour
1 cup All Purpose Flour
2 tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup (2 sticks) Unsalted butter, cut into small cubes and kept very cold
3 t to 1/4 cups Ice-cold water
Filling
1 Butternut Squash (mine was about 3 lbs)
1/2 cup Heavy Cream
1/2 cup Brown Sugar (light or dark, whatever you've got on hand)
2 tablespoons Pure Maple Syrup
1/2 teaspoon Salt
2 tablespoons unsalted butter, melted
1 tablespoon All-Purpose Flour
2 Large Eggs

1
["Before you start the crust:
2
Heat your oven to 375. Cut your squash in half with a good, sharp knife; remove the seeds and rub with olive oil and a sprinkle on a pinch of salt. Place the squash cut side down onto a sheet tray with foil. Roast for about 45 minutes, or until the squash is fork tender.", "Start your crust while your squash is roasting:
3
In a medium bowl, whisk together buckwheat flour, AP flour, brown sugar, and salt. Add the cold cubes of butter, working with your fingertips until the butter is pea-sized and the mixture resembles a coarse and sandy meal. Put the bowl in the fridge and let the flour/butter mixture chill for 15 minutes.", "Take the chilled flour/butter out of the fridge and begin to add the ice water a bit at a time, mixing with your fingertips until the dough starts to come together. It should stick together but neither feel wet nor sticky. Form the dough into two ""discs"

1195

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 16 ingredients. The key ingredients include: Buckwheat Crust, 1 cup Buckwheat Flour, 1 cup All Purpose Flour, 2 tablespoons Brown Sugar, and more.

Yes, Butternut Squash Pie With Buckwheat Crust 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!

Butternut Squash Pie With Buckwheat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions