Name: Butternut Squash Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1.5 lbs Butternut Squash; 1 cup Sugar; 0.5 cup Brown Sugar; 2 large Eggs; 1 tsp Cinnamon; 0.5 tsp Nutmeg; 1 cup Heavy Cream; 1 9 inch Pie Crust

What is your review of Butternut squash pie? Is it like Pumpkin Pie‘s cooler cousin? Is it addictive? Growing up, my grandma always made pumpkin pie for Thanksgiving, and it was the highlight of the Thanksgiving. What is the best butternut squash recipe ever? The aroma alone fills the kitchen with the scents of cinnamon and nutmeg. Imagine velvety smooth filling with a hint of earthiness, all nestled in flaky, golden crust. Is it pure bliss when it’s still warm from the oven? If you’re a pumpkin pie fan, trust me, this Butternut Squash Pie will blow your mind!

What is butternut squash pie?

Think of Butternut squash pie as Pumpkin Pie‘s sophisticated sibling. What is a creamy custard pie? Butternut squash is a great alternative to pumpkin pie, which can be quite boring. What is the flavor of a nut? What is the name of a company? How do you roast butternut squash, then blend it into a smooth, creamy sauce? What’s in pie filling? Puree? What are some great recipes to whip up for a cozy weeknight treat or serve at your favorite holiday dinner?

Why you’ll love this recipe?

Where do I start? What are some of the reasons why I love this recipe?

Flavor:First off, the taste is just incredible. What is butternut squash like? What are the main ingredients in cinnamon, nutme Is it sweet?
Simplicity:How do I make a pie from scratch? Once you roast the squash, the rest is a breeze. I promise, even baking newbies can nail this one.
Cost-Butternut squash is generally pretty budget-friendly, especially in the fall. What are some pantry staples that you can make without spending a lot of money?
Versatility:What’s a pie without whipped cream? Vanilla ice cream, or a drizzle of maple syrup. I eat a slice of bread straight from the fridge. What are some of the reasons for this?

What I love most about this Butternut squash pie is that it always feels special, no matter what I do with it. Is Pumpkin Pie a little more unique than pumpkin pies? What are some of the best fall recipes? Is this Butternut Squash Pie the star of a sweet potato casserole?

How do you make a butternut squash pie?

Quick Overview

How do you make a butternut squash pie? What is the recipe for roasting butternut squash? What are some good spices to use in a pie crust? What is the secret to squash flavor? Don’t be scared to make your own crust, but store-bought is perfectly fine too. I promise, the end result is worth every single step.

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour. 1 1/2 cups whole wheat flour
1/2 teaspoon salt. 1 teaspoon pepper.
1/2 cup (1 stick) cold unsalted butter, cut into cubes.
1/4 cup of ice water.

I always use unsalted butter so I can control the amount of salt. Make sure the butter is really cold – it makes all the difference in creating a flaky crust.

For the Filling:

1 medium butternut squash (about 2 pounds), peeled, seeded and cubed.
2 tablespoons olive oil. 1 tablespoon of almond oil
1 cup heavy cream in a blender.
3/4 cup packed light brown sugar.
2 large eggs
1 teaspoon ground cinnamon.
1/2 teaspoon ground nutmeg. 1/4 teaspoon clove
1/4 teaspoon ground ginger. 1/2 teaspoon thyme
1/4 teaspoon ground cloves. 1/4 cup roasted clove
1/2 teaspoon salt.
1 teaspoon vanilla extract. 1 tablespoon vanilla powder.

I highly recommend using fresh spices for the filling. What are some of the best pre-ground spices? What are the benefits of vanilla extract?

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). While the oven is heating, grease a 9-inch pie pan. I like to use a little butter or cooking spray to make sure the pie doesn’t stick.

Step 2: Roast the Squash

In a large bowl, toss the butternut squash with olive oil and salt. Set aside. Spread the squash in a single layer on baking sheet and roast for 25-30 minutes or until it’s tender. What is tender and slightly caramelized. What is the best way to roast squash?

Step 3: Make the Pie Crust

In a large bowl, whisk together the flour and salt. Set aside. How can I cut butter in a pastry blender or your fingers until the mixture resembles coarse powder. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 4: Roll Out the Crust

On a lightly floured surface, roll out the chilled dough into 12 inch circles. Transfer the dough to the prepared pie pan, trim the edges, and crimp the crust. Use a fork to create decorative edges, or simply pinch the edges with your fingers.

Step 5: Make the Filling

Once the roasted squash is cool enough to handle, transfer it to a blender or food processor. Blend until smooth. In a large bowl, whisk together the squash puree, heavy cream, brown sugar, eggs, cinnamon, nutmeg, and salt. Set aside. Ginger, cloves, salt, and vanilla extract until well combined. I always taste the filling at this point and adjust the spices as needed.

Step 6: Assemble & Bake

Pour the filling into the prepared pie crust. If the oven temperature is 350°F (175°C), then reduce the temperature and bake for 15 minutes. Is the filling golden brown? If the crust starts to brown too quickly, you can cover the edges with foil.

Step 7: Cool

Let the pie cool completely on a wire rack before slicing. How do you set the filling and prevent it from falling apart?

Step 8: Slice & Serve

Once the pie is cooled, slice it up and serve it with a dollop of whipped cream, . , and some chopped nuts. Is maple syrup good for ice cream? I also love to sprinkle a little cinnamon on top for extra flavor.

What is the best way to serve it?

What are some great ways to make Butternut squash pie? What are some good ideas?

For Breakfast: Serve a slice with a cup of hot coffee or tea. It’s a surprisingly delicious and satisfying way to start the day.
For Brunch: Make a mini version of the pie in individual ramekins. It’s a beautiful and elegant addition to any brunch spread.
As Dessert: Top with a dollop of homemade whipped cream and a sprinkle of cinnamon. Or, for a more decadent treat, add a scoop of vanilla ice cream and a drizzle of caramel sauce.
For Cozy Snacks: Enjoy a slice with a warm glass of milk or a cup of hot chocolate. It’s the perfect comfort food for a chilly evening.

My family tradition is to serve it with a side of cranberry sauce, because the sweetness of the pie and the tartness of the cranberries are just a match made in heaven. I’ve also experimented with adding a pecan crumble topping, which adds a nice crunch and nutty flavor. You really can’t go wrong!

Top Tips for Perfecting Your Butternut Squash Pie

Over the years, I’ve learned a few tricks to making the *perfect* Butternut Squash Pie. Here are my top tips:

Roasting the Squash: Don’t skip the roasting step! It’s essential for bringing out the squash’s natural sweetness and depth of flavor. Make sure the squash is tender and slightly caramelized before blending it into a puree.
Pie Crust Perfection: For a flaky and tender pie crust, make sure your butter is *really* cold. You can even freeze the butter for 15 minutes before cutting it into the flour. And don’t overwork the dough – mix it just until it comes together.
Spice It Up: Feel free to adjust the spices to your liking. If you like a spicier pie, add a little more cinnamon, nutmeg, or ginger. Or, if you prefer a milder flavor, reduce the amount of spices.
Sweetness Control: If you’re watching your sugar intake, you can reduce the amount of brown sugar in the filling. You can also use a sugar substitute, but be aware that it may affect the texture and flavor of the pie.
Blind Baking: To prevent a soggy bottom crust, you can blind bake the crust before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes at 375°F (190°C), then remove the parchment paper and weights and bake for an additional 5-10 minutes, or until the crust is lightly golden brown.
Doneness Test: The pie is done when the filling is set around the edges but still slightly jiggly in the center. You can also insert a knife into the center of the pie – if it comes out clean, the pie is done.

One time, I accidentally used salted butter in the crust, and the pie was way too salty. That’s when I learned the importance of using unsalted butter and controlling the amount of salt. Also, I’ve found that adding a tablespoon of bourbon to the filling adds a nice depth of flavor. Just trust me on this one!

Storing and Reheating Tips

If you have any leftover Butternut Squash Pie (which is rare in my house!), here are some tips for storing and reheating it:

Room Temperature: You can store the pie at room temperature for up to 2 days, but make sure to cover it tightly to prevent it from drying out.
Refrigerator Storage: For longer storage, you can store the pie in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from absorbing odors from the fridge.
Freezer Instructions: You can also freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight.
Reheating: To reheat the pie, simply warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it’s heated through. You can also reheat individual slices in the microwave for 30-60 seconds.

I usually wait to add the whipped cream until just before serving, as it doesn’t store well. And if you’re freezing the pie, make sure to let it cool completely before wrapping it up. That will help prevent ice crystals from forming.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can easily make this Butternut Squash Pie gluten-free by using a gluten-free pie crust. There are many store-bought options available, or you can make your own using a blend of gluten-free flours like almond flour, tapioca flour, and brown rice flour. Just be sure to follow a recipe specifically designed for gluten-free pie crust to ensure the best results. The filling itself is naturally gluten-free.

Do I need to peel the butternut squash?

Yes, you’ll need to peel the butternut squash before roasting it. The skin is quite tough and doesn’t soften much during cooking, so it’s best to remove it. You can use a vegetable peeler or a sharp knife to peel the squash.

Can I make this as muffins instead?

That’s a fun idea! While I haven’t tested this particular recipe as muffins, you could definitely adapt it. Reduce the baking time significantly, probably to around 18-22 minutes, and keep a close eye on them. Also, consider adding some chopped pecans or walnuts to the batter for added texture.

How can I adjust the sweetness level?

You can easily adjust the sweetness level to your liking. If you prefer a less sweet pie, reduce the amount of brown sugar in the filling. You can also use a natural sweetener like maple syrup or honey, but be aware that it may affect the flavor and texture of the pie. Taste the filling before baking and adjust as needed.

What can I use instead of the whipped cream?

If you’re not a fan of whipped cream, there are plenty of other toppings you can use. A scoop of vanilla ice cream is always a classic choice. You can also drizzle the pie with caramel sauce, maple syrup, or even a little bit of melted chocolate. Or, for a lighter option, simply dust the pie with powdered sugar.

Final Thoughts

Well, there you have it – my ultimate Butternut Squash Pie recipe! I truly believe this is one pie everyone should try at least once. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a great way to use up all that delicious butternut squash that’s in season during the fall. If you loved this recipe, be sure to check out my other fall-inspired desserts, like my apple crisp and pumpkin bread. And if you try this Butternut Squash Pie, please let me know how it turns out! I love hearing from you guys. Happy baking!