Butternut Squash Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Nutrition Info

272.1 calories
carbohydrate: 29.3 g
cholesterol: 81.6 mg
fat: 15.7 g
fiber: 1.9 g
protein: 4.6 g
saturatedFat: 6.5 g
servingSize: -
sodium: 306.5 mg
sugar: 14.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.

  2. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth, pour into pie crusts.

  3. Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Recipe Yield

2 pies

Recipe Note

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

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