Squash Pie

Indulge in the cozy flavors of fall with this irresistible squash pie, a delightful twist on a classic dessert. Featuring creamy butternut squash puree as its star ingredient, this pie is perfectly spiced with cinnamon, ginger, and nutmeg, creating a warm and aromatic filling that's both sweet and earthy. The smooth, custard-like texture is achieved by blending the squash with a luxurious mix of heavy cream, milk, and vanilla, all nestled in a buttery, flaky pie crust. With a prep time of just 20 minutes and effortless roasting to unlock the squash's natural sweetness, this recipe is as simple as it is satisfying. Ideal for holiday gatherings or an autumn-inspired treat, serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Perfect for lovers of seasonal, comforting bakes, this squash pie will quickly become a new favorite!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups (mashed) Butternut squash
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 2 large Eggs
• 1 cup Heavy cream
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1 9-inch Unbaked pie crust

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the oven for 45-50 minutes, or until it is tender and easily pierced with a fork. Let it cool slightly.

Step 4

Scoop the roasted squash flesh into a blender or food processor and puree until smooth. Measure out 2 cups of the mashed squash for the pie filling.

Step 5

Reduce the oven temperature to 350°F (175°C).

Step 6

In a large mixing bowl, combine the mashed squash, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Stir until evenly mixed.

Step 7

Whisk the eggs in a separate bowl, then add them to the squash mixture along with the heavy cream, milk, and vanilla extract. Mix until smooth and well incorporated.

Step 8

Roll out the unbaked pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

Step 9

Pour the squash filling into the prepared pie crust, spreading it evenly with a spatula.

Step 10

Place the pie on the middle rack of the oven and bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Step 11

Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before slicing.

Step 12

Serve plain, with whipped cream, or a scoop of vanilla ice cream. Enjoy!

Nutrition Facts

Serving size	(1278.5g)

Amount per serving	% Daily Value*
Calories	2994.2

Total Fat 170.8g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 623.0mg	0%
Sodium 1809.0mg	0%
Total Carbohydrate 330.1g	0%
Dietary Fiber 18.3g	0%
Total Sugars 172.7g
Protein 33.8g	0%

Vitamin D 135.7IU	0%
Calcium 521.6mg	0%
Iron 10.3mg	0%
Potassium 1801.0mg	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: 51.4%

Protein: 4.5%

Carbs: 44.1%