Butternut Squash Pie
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
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 large eggs
- 1/4 cup water
- 3 teaspoons vanilla extract
- Whipped cream, optional
Reviews
Great recipe we have been making Squash pie since I was little. The only change is we take about half a sleeve of saltine crackers crush them and add to the squash mixture it helps thicken the pie, Love this pie!!!
My family loved this pie. I did decrease the sweetness by adding a pinch of salt and replacing the water with 2% milk and the sweetness was definitely cut down significantly.
Perfect pies! I made mini ones in muffin tins and they were wonderful!!
Made this for thanksgiving and wow! Had enough for two pies which is good bc I may eat one by myself haha....
Hi,Made this for the first time....family members were dying for squash pie and no one makes it anymore...(Sad to say the recipes died with the older generation). Lots of compliments but still too sweet...made with fresh squash (pureed)and I cut back on sugar (made with 1 cup).....looking for advice on how to make less sweet....any ideas are helpful:)Thank you
I made this with a gluten free crust for a gathering of friends. We all LOVED it. I cut back a little on the sugar (used 1 cup) and added about a teaspoon pumpkin pie spice. Oh, and I pureed the squash in the food processor. I had more than enough filling for one 9" pie, but not enough for 2. I should have made a tart with the leftovers, but didn't, due to time constraints. Squash pie is scrumptious!
Such a great recipe! Honestly better than your average pumkin pie. I filled 2 9 inch pie tins though.
This had a fantastic taste and custard texture. Instead of the 1 Tablespoon cinnamon, I did 1/2 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and 1/8 teaspoon ground cloves. I will definitely make this again!! :-D
This is a GREAT pie! No one could even guess that it was butternut squash. I too added a little pumpkin spice. The taste and texture was wonderful. Take note that the recipe FILLS a normal pie plate. As a previous reviewer did, next time I may divide into two 8 in pies. Highly recommend this recipe.
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!