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Butternut Squash Pie Recipe

Butternut Squash Pie Recipe photo by Taste of Home

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I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

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Butternut Squash Pie Recipe

Prep: 10 min. Bake: 50 min. + chilling

Yield: 6-8 Servings

10 50 60

Ingredients

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.
In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.
Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 406 calories, 20 g fat (11 g saturated fat), 88 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Butternut Squash Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p133

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Butternut Squash Pie

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Reviewed on Oct. 12, 2012 by Paulatips

I was given an abundance of butternut squash and decided to try this pie. It is very good, nice and creamy. I did put in less sugar and only half the amount of water. The recipe filled two 8" pie shells. One to eat, one to share!

Reviewed on Dec. 09, 2010 by bereitbach

I personally thought this pie was too sweet, but that could be because I am eating healthier these days and don't have the same sweet tooth I used to have. The pie was very creamy.

Reviewed on Nov. 26, 2010 by Julia Ann

I forgot to rate this, sorry

Reviewed on Nov. 26, 2010 by Julia Ann

I add a little pumpkin pie spice to my squash pies. I have been making squash pie for years, and I prefer them to pumpkin. They taste very similar. Yum Yum. I will add this recipe to my collection also. Thanks.