Butternut Squash Pie

Butternut Squash Pie

Contributed by : Jane Berthiaume

jane-berthiaume-20220708205352

Canadian Recipes : Desserts

This butternut squash pie came into our lives thanks to a simple question and a generous reply. Jane had posted on our Recipe Tree social media page looking for ideas because she had more squash than she knew what to do with — they were starting to shrivel and get a little too old to ignore. That’s when Andrew Swift kindly shared his recipe for butternut squash pie. Not long after, Jill and Jane got together in the kitchen to give it a try. What came out of the oven was a beautiful surprise. The pie was smooth and gently spiced, very similar to pumpkin pie but somehow lighter. We all agreed it was quite delicious — and one could even say maybe even better than pumpkin. What started as a way to use up extra squash turned into a new favorite we’ll happily make again. This recipe reminds us how a shared idea can become a shared tradition.

Total Time

3 hrs

Prepare Time

15 mins

Cook Time

2 hrs

Recipe Servings

8 slices

Ingredients of
Butternut Squash Pie

3 1/2 - 4 pounds fresh butternut squash, cut in half, lengthwise
3 Tbsps butter
3 eggs
1 can evaporated milk (1 1/2 cups)
3/4 cup light brown sugar, packed
1/4 cup + 2 Tbsps sugar
3 teaspoon vanilla extract
4 1/2 Tbsps cornstarch
1 1/2 tsp ground cinnamon
1/4 + 1/8 tsp salt
1/4 + 1/8 tspground nutmeg
2 9-inch pie crust, thawed, not baked

How to Make
Butternut Squash Pie

Preheat oven to 375 degrees Fahrenheit.
Place the butternut squash halves, cut side down into a greased rimmed baking sheet. Bake for 45-60 minutes or until tender.
Let the squash cool for 15 to 30 minutes before scooping out the squash from the shell and adding it to a food processor.
Add the butter to the food processor with the squash mixture and blend until smooth, about 5 minutes.
Add 2 cups of the squash puree to a large mixing bowl along with the eggs, milk, brown sugar, white sugar and vanilla. Stir to combine.
Add the cornstarch, cinnamon, salt and nutmeg to the bowl and stir once again until combined.
If using homemade pie dough. Roll out the pie dough with a rolling pin, then gently press it into a pie pan and form the edges into whatever design you prefer.
Pour the pie filling into the pie crust and bake for 45 minutes to an hour or until the center of the pie jiggles only slightly and the crust is golden brown. If the crust is beginning to burn, cover it with aluminum foil or a crust shield.
Sit the pie on a wire rack to cool. Let it cool for at least one hour before slicing with a sharp knife.
Serve with whipped topping or a scoop of vanilla ice cream

Notes

If you don't want to make your pie crust from scratch, I suggest you buy Tenderflake pre-made deep dish pie crust. There are 2 in a box.

You don't even need to get out your electric mixer for this recipe. It is easily stirred with a spoon to mix everything.