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    Home » Pies and Tarts

    Butternut Squash Pie

    Nov 4, 2011 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    Butternut Squash Pie - Andrea Meyers

    Turkey may be the main course for Thanksgiving dinner, but in our house the pies play the starring role. I have as much fun planning the pies as the rest of the meal and always have trouble narrowing down the list if we’re having a small gathering. More Thanksgiving Day visitors equals more pies! One pie that is a favorite of mine is butternut squash pie. I make it with roasted butternut squash which gives it a little extra natural sweetness, and it’s very easy to make with lactose-free whole milk.

    Make It Gluten Free

    You can make a gluten-free pie crust using the recipe from King Arthur Flour (my favorite) or another of your favorite recipes or mixes.

    [Update June 30, 2013: I created this recipe for Moovision, but the Moovision website is no longer active, so I am offering the recipe here.]

    Butternut Squash Pie - Andrea Meyers
    Print Pin

    Butternut Squash Pie

    Prep Time20 mins
    Cook Time1 hr 45 mins
    Total Time2 hrs 5 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: autumn, butternut squash, pie, Thanksgiving
    Servings: 8
    Calories: 285kcal
    Author: Andrea Meyers

    Equipment

    • baking sheet lined with aluminum foil
    • food processor
    • medium mixing bowl
    • 9-inch pie pan

    Ingredients

    • 1 gluten-free chilled and unbaked 9-inch pie crust
    • 1 butternut squash (about 2 pounds)
    • 1 cup packed light brown sugar
    • 3 large eggs
    • ¾ cup lactose-free whole milk (or regular whole milk)
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ½ teaspoon ground allspice
    • ¼ teaspoon freshly ground nutmeg
    • 1 teaspoon vanilla extract
    US Customary - Metric

    Preparation

    • Position the oven rack in the middle of the oven and preheat to 400° F.
    • Remove the squash stem and wash the outside. Using a cleaver, cut the squash in half lengthwise and use a spoon to scrape out the seeds. Cover a baking sheet with aluminum foil and spray a little bit of canola oil on it. Lay the squash halves cut side down on the prepared baking sheet. Bake in the preheated oven until the skin blisters and has dark brown spots and the flesh is fork tender, about 45 to 60 minutes. Remove from the oven and allow to cool. Reduce heat to 350° F and move the rack down to the lower third of the oven.
    • Scrape the flesh out and discard the squash skins. Puree the flesh in a food processor or in a bowl with an immersion blender.
    • In a medium mixing bowl, whisk together 1-½ cups of the pureed squash, brown sugar, eggs, lactose-free whole milk, cinnamon, salt, ginger, allspice, and nutmeg. Pour the mixture into the chilled pie crust and bake in the preheated oven until the edges of the filling are set and the middle is still slightly loose, about 50 to 60 minutes. Cool completely on a wire rack and chill until ready to serve.

    Nutrition

    Calories: 285kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 277mg | Potassium: 440mg | Fiber: 3g | Sugar: 30g | Vitamin A: 10092IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    1. 25 Great Pie Recipes says:
      August 1, 2014 at 11:29 pm

      […] Butternut Squash Pie from Andrea Meyers […]

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    2. 50 Great Pie Recipes - Simply Vicki says:
      November 24, 2014 at 5:02 am

      […] Butternut Squash Pie […]

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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