Best Spiced Butternut Squash Pie Recipes

SPICED BUTTERNUT-SQUASH PIE

Spiced Butternut-Squash Pie image

Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 5h

Number Of Ingredients 9

Ingredients

1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces
1 cup half-and-half
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked
Whipped cream (optional)

Steps:

Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
Cool completely. Serve with whipped cream, if desired.

SPICED BUTTERNUT SQUASH PIE

Spiced Butternut Squash Pie image

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. -Johnna Poulson, Celebration, Florida.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 refrigerated pie crust
3 large eggs
1-1/2 cups mashed cooked butternut squash
1 cup fat-free milk
2/3 cup fat-free evaporated milk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Sweetened whipped cream, optional

Steps:

Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes., Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.

Nutrition Facts : Calories 266 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.