Better Than Pumpkin Uses Butternut Squash Pie

Elevate your holiday dessert table with this "Better Than Pumpkin Uses Butternut Squash Pie," the perfect twist on a classic pumpkin pie. Featuring roasted butternut squash as the star ingredient, this pie boasts a naturally sweet and creamy filling enhanced with warm spices like cinnamon, ginger, nutmeg, and cloves. The squash is blended to perfection, creating a silky texture that pairs beautifully with a flaky, golden crust. With a touch of brown sugar and heavy cream, every bite is rich, decadent, and bursting with autumnal flavors. Easy to prepare and stunning to serve, this pie is ideal for Thanksgiving, potlucks, or anytime you're craving a unique take on a beloved fall dessert. Serve it chilled or at room temperature with a dollop of whipped cream for a truly unforgettable treat!

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 1 medium-sized (about 2 pounds) butternut squash
• 1 9-inch (store-bought or homemade) pie crust
• 3 large eggs
• 0.75 cup brown sugar
• 0.25 cup white granulated sugar
• 0.75 cup heavy cream
• 0.25 cup whole milk
• 2 tablespoons (melted) unsalted butter
• 1 teaspoon vanilla extract
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Step 4

Roast the squash in the oven for 40-50 minutes, or until the flesh is very tender and can be easily scooped out with a spoon. Let the squash cool slightly.

Step 5

Reduce the oven temperature to 375°F (190°C).

Step 6

Scoop the roasted squash flesh into a food processor or blender. Blend until smooth, about 2 cups of puree. Set aside.

Step 7

In a large mixing bowl, whisk together the eggs, brown sugar, and white sugar until well combined and slightly frothy.

Step 8

Stir in the heavy cream, milk, melted butter, and vanilla extract until smooth.

Step 9

Add the butternut squash puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix until fully incorporated.

Step 10

Pour the filling into the prepared pie crust, smoothing it out with a spatula if needed.

Step 11

Bake the pie in the preheated oven for 50-55 minutes, or until the center is set but still lightly jiggles when shaken.

Step 12

Remove the pie from the oven and place it on a wire rack to cool completely. The filling will firm up as it cools.

Step 13

Serve the pie at room temperature or chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(1510.6g)

Amount per serving	% Daily Value*
Calories	2188.6

Total Fat 132.9g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 830.1mg	0%
Sodium 2119.9mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 31.7g	0%
Total Sugars 76.5g
Protein 34.0g	0%

Vitamin D 149.8IU	0%
Calcium 584.3mg	0%
Iron 10.2mg	0%
Potassium 2923.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 6.3%

Carbs: 38.4%