Butternut Squash Pie is a delightful twist on the classic pumpkin pie, offering a sweet, creamy filling that balances the natural earthiness of the squash with warm spices like cinnamon and nutmeg. This pie is not only visually stunning, with its golden-orange hue, but it is also a perfect addition to any fall gathering or holiday feast. Its rich flavor and comforting aroma will entice your guests, making it a favorite at the table.
Why You Will Love This Recipe
You will love this butternut squash pie recipe for its incredible depth of flavor and the ease of preparation. The butternut squash provides a naturally sweet and velvety texture, while the spices create a warm and inviting aroma. This pie is suitable for various diets, including vegetarian and gluten-free (with a proper crust), making it a versatile dessert option for gatherings. Plus, the recipe can be made ahead, allowing you to enjoy the festivities without a last-minute scramble in the kitchen.
Tips and Tricks
- To save time, use pre-cooked butternut squash or frozen squash puree. This shortcut can cut down on prep time significantly.
- Make sure to roast the butternut squash until it’s tender and caramelized to enhance the flavor.
- For an extra depth of flavor, add a dash of maple syrup or brown sugar to the filling.
- Use a store-bought pie crust to simplify the process, or make your own crust using graham crackers for a unique twist.
Common Mistakes to Avoid
- Overmixing the filling can lead to a pie with a tough texture. Mix just until combined.
- Not pre-baking the crust for a few minutes can result in a soggy pie. Ensure your crust is set before adding the filling.
- Using too much liquid in the filling can make the pie watery. Stick to the recommended amounts for the best consistency.
Make Ahead Tips
You can prepare the butternut squash pie filling up to two days in advance. Store it in an airtight container in the refrigerator. The pie crust can also be made ahead; simply wrap it tightly in plastic wrap and refrigerate for up to three days. If you want to freeze the pie, bake it, then let it cool completely. Wrap it in plastic wrap and foil, and it will last up to three months in the freezer.
Recipe Variations
- Swap out butternut squash for pumpkin or sweet potatoes for a different flavor profile.
- Experiment with different spices, such as ginger or cardamom, to create your unique flavor blend.
- For a nutty twist, add a tablespoon of almond or hazelnut extract to the filling.
- Try a crumb crust made from gingersnap cookies for a spicy kick.
How to Serve
Serve the butternut squash pie at room temperature or slightly warmed. Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a decorative touch, sprinkle some cinnamon dust over the whipped cream. Present the pie on a rustic wooden board with seasonal fruits, such as apples and pears, for a beautiful autumnal display.
Pairing Suggestions
Pair your butternut squash pie with a warm cup of spiced chai tea or a glass of dessert wine, such as a late-harvest Riesling. For a more festive touch, consider serving it alongside a cinnamon-infused cocktail or a classic hot apple cider. Complement the dessert with a side of roasted nuts or a cheese plate featuring creamy brie or tangy goat cheese.
How to Store
To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. If you want to freeze it, wrap it tightly in plastic and foil; it will retain its quality for about three months. To reheat, place the pie in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through.
Equipment Needed
- 9-inch pie pan
- Mixing bowls
- Hand mixer or whisk
- Baking sheet (for roasting squash)
- Vegetable peeler
- Food processor (optional, for crust)
Dietary Adaptations
To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a dairy-free milk alternative. For a gluten-free version, use a gluten-free pie crust or a crust made with almond flour. To make it nut-free, ensure any dairy substitutes are nut-free.
Seasonal Adaptations
In the fall, use fresh butternut squash, which is abundant and at its peak flavor. In the winter, you can opt for frozen butternut squash puree. In spring and summer, consider mixing in seasonal spices like fresh mint or citrus zest to lighten the flavor profile.
Cost Breakdown
The estimated cost for this butternut squash pie recipe is around $10-$15 for the entire dish, depending on the quality of ingredients used. This breaks down to approximately $1-$2 per serving. To save money, consider using store-brand products and purchasing squash when it’s in season.
Kitchen Hacks
- To peel butternut squash easily, microwave it for 1-2 minutes to soften the skin, making it easier to slice and peel.
- Use a food processor to make the pie crust quickly if you’re short on time.
- To prevent your pie crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
Recipe FAQs
- Can I use fresh butternut squash instead of canned? Yes, just roast and puree it until smooth.
- What can I substitute for eggs in this recipe? Flax eggs work well as a substitute for binding.
- How do I know when the pie is done? It should be set in the center but still slightly jiggly. It will continue to firm up as it cools.
How To Make butternut squash pie recipe
Butternut Squash Pie
Butternut Squash Pie is a delightful twist on the classic pumpkin pie, offering a sweet, creamy filling that balances the natural earthiness of the squash with warm spices like cinnamon and nutmeg
Ingredients
- 1 medium butternut squash
- 1 cup heavy cream (or coconut cream for dairy-free)
- 3 large eggs
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 pre-baked pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 40-50 minutes or until tender.
- Once cooled, scoop out the flesh and place it in a mixing bowl. Mash or puree until smooth.
- In a separate bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Fold the butternut squash puree into the egg mixture until smooth.
- Pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Allow the pie to cool completely before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 304Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 197mgCarbohydrates 32gFiber 2gSugar 19gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making a butternut squash pie is a rewarding experience filled with warm flavors and comforting aromas. This recipe is perfect for holiday gatherings, family dinners, or simply as a comforting treat for yourself. Embrace the deliciousness and versatility of this seasonal pie, and enjoy every bite! Your loved ones will surely ask for seconds!
