Print: Butternut Squash Pie

This butternut squash pie is perfect for people who find the taste of pumpkin a little strong or just want a change. My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. Hope you like it! Top with whipped cream.

Prep

20 min

Cook

32 min

Servings

Difficulty

Medium

Ingredients

2 , 9-inch
2.5 cups cooked butternut squash cubes
5 large eggs
1.5 cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1.5 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
0.75 teaspoons ground nutmeg
0.5 teaspoons ground cloves

Instructions

1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2 Line the bottom and sides of two 9-inch pie plates with prepared crusts.
3 Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth.
4 Pour into pie crusts.
5 Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition per serving

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