Hey there, pie lovers!
Are you in the mood for something sweet and cozy? I’ve got a treat for you!
Today, I’m diving into a delicious recipe for butternut squash pie.
It’s creamy, flavorful, and the perfect addition to any dessert table.
Plus, it’s a great way to enjoy those fall flavors all year round!
Let’s whip up this cozy dish together!
Suggestions for Ingredient Substitution
For those seeking a dairy-free alternative, the condensed milk can be replaced with full-fat coconut milk. Reduce the amount to about 3/4 can and simmer it on low heat until slightly thickened for a similar consistency. The cream can be substituted with coconut cream or cashew cream, maintaining the pie’s rich texture while accommodating lactose intolerance or vegan diets. For a lower-carb option, the traditional pie crust can be swapped with a nut-based crust made from ground almonds or pecans mixed with melted butter. This alternative provides a complementary flavor and adds healthy fats to the dish. When using a nut crust, pre-bake it for about 10 minutes before adding the filling to ensure it holds together well.
| Preparation Time | 30-45 minutes |
| Cooking Time | 60 minutes |
| Total Time | 90-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 30-40 g
- Fat: 90-110 g
- Carbohydrates: 220-240 g
Ingredients
- 1 pie crust
- 4 cups butternut squash puree
- 1 can condensed milk
- 1 cup cream
- Spices (specific spices not mentioned)
- 3 eggs
Step 1: Preheat and Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C).
Meanwhile, prepare a one-crust pie crust.
You have the option to either make your own from scratch or use a pre-made one from the store.
Fit the pie crust into a pie pan and set it aside.
Step 2: Roast and Puree the Butternut Squash
Take a butternut squash and roast it until it becomes tender.
This can be done by cutting it in half, removing the seeds, and placing it cut side down on a baking sheet.
Roast it in the preheated oven until the flesh is soft.
Once roasted, scoop out the flesh and puree it until you achieve four cups of smooth butternut squash puree.
Step 3: Mix the Pie Filling
In a large mixing bowl, combine the four cups of butternut squash puree with condensed milk, cream, spices, and eggs.
Stir the mixture until it is smooth and all the ingredients are well incorporated.
This will become the delicious filling for your pie.
Step 4: Fill and Bake the Pie
Pour the butternut squash filling mixture into the prepared pie crust, spreading it evenly.
Place the pie into the preheated oven and bake for one hour, or until the filling is set and the crust is golden brown.
Step 5: Cool and Serve the Pie
Once the pie is baked, remove it from the oven and allow it to cool to room temperature.
Cooling is important to let the filling set properly before serving.
Once cooled, slice and enjoy your homemade butternut squash pie.
