This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!
Ingredients:
Butternut Squash Puree
* 1 butternut squash approx 3 lbs OR 2 lbs diced squash OR 2 cups canned squash puree
* 1 tbsp unsalted butter omit if using canned puree
Pie Filling
* 2 cups butternut squash puree
* 1½ cup whole milk
* 2 large eggs
* ¾ cup light brown sugar
* 1 tbsp cornstarch
* 1¼ tsp ground cinnamon
* ½ tsp ground nutmeg
* ¾ tsp ground ginger
* ½ tsp vanilla extract
* ½ tsp salt
* 1 Pie Crust
Recipe Notes:
* If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package. Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.
* Add the 2 cups of butternut squash puree to a large mixing bowl. In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine. Add the eggs and vanilla extract to the butternut squash. Stir to mix. Add the sugar mixture to the butternut squash mixture. Stir to combine. Slowly add in the milk while stirring. Set aside to prepare the pie crust.
* Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
Full Recipe:
Better Than Pumpkin..Butternut Squash Pie! #pierecipes For Country: United States. City: Atlanta, Escondido, Honolulu, Pueblo, Westminster
