Butternut Squash Pie
This butternut squash pie recipe is a fun twist on a classic pumpkin pie. Sweet, creamy, and a little spicy this delicious pie is the perfect fall dessert recipe!
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream (optional)
Pumpkin Pie Filling
- ~2 cups Butternut Squash Puree (~480g)
- 6 tbsp Brown Sugar (75g)
- 3 Eggs
- ⅔ cup Sweetened Condensed Milk (160mL)
- ¾ cup Evaporated Milk (178mL)
- 1 tbsp Cinnamon ground
- 2 tsp Ginger ground
- ½ tsp Nutmeg ground
- ¼ tsp Cloves ground
- ¼ tsp Salt
Instructions
- Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
- Preheat the oven to 325℉
- In a large mixing bowl, whisk together the brown sugar, spices (cinnamon, ginger, nutmeg, cloves, and salt), condensed milk, and pumpkin puree. Mixing the spices in with the sugar and thick ingredients first helps keep them from clumping.
- Whisk in the eggs until they’re fully combined, and then whisk in the evaporated milk.
- (Optional) Brush the edges of your dark, blind-baked pie crust with heavy whipping cream. This will give the crust a deeper, more golden brown color after it finishes baking.
- Slowly pour the butternut squash pie filling into the pie crust, filling it right up to the top edge, just before it starts to overflow. Pour slowly and evenly, and pop any large bubbles with a toothpick or fork.
- Bake the pie for 50 minutes, until the edges have started to puff and set, and the center still has a very slight jiggle.
- Let the pie cool at room temperature for 30 minutes, and then transfer to the refrigerator to finish setting for at least 2 hours. Top with whipped cream if desired.
Tried this recipe?Let us know how it was!