“This pie is the perfect marriage of pumpkin pie and sweet potato pie.”
That’s the way my wife Molly described it after her first several bites, and I agree.
In pure form, butternut squash is a gourd-like food similar to a pumpkin in constitution but different in shape. When you slice it open, you’ll notice an orange color and a middle with strings and seeds. But by the time you cook this recipe, you’ll notice all the strings are gone, and it’s a pie far smoother than many sweet potato pies.
This particular recipe we’ve tested with several squash creates a sensational fall-feeling experience in your home, both the smells while it’s cooking and the taste when you enjoy the completed dessert.
Butternut Squash Pie
What You Need:
1 butternut squash (about 2 cups once prepared)
1 T butter
1 ½ cup milk
¾ cup brown sugar
1 T cornstarch
1 ¼ t cinnamon
½ t nutmeg
½ t vanilla
½ t salt
1 pie crust
What You Do:
1. Peel the skin off your squash, slice it in half and scoop out the seeds and strings.
2. Bake the squash halves about 30-40 minutes at 350 degrees. You can leave your oven at that temperature for baking the pie.
3. Once softened, cut your squash into smaller pieces, being sure all rind is cut away and removed, and add to a food processor with a tablespoon of butter. Puree well until smooth.
4. Move the squash puree to a mixing bowl. Add eggs and vanilla extract, and stir to mix.
5. In a separate mixing bowl, combine brown sugar, cornstarch, cinnamon, nutmeg and salt.
6. Add sugar mixture to squash mixture, and mix well.
7. Slowly add the milk, stirring continuously.
8. Pour pie filling into your crust.
9. Bake the pie for 1 hour and 15 minutes at 350 degrees until the center only slightly jiggles.
10. Remove from oven and allow to cool several hours before cutting.
Serve with fresh whipped cream on top, if desired.