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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
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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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
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.
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