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Butternut Squash Pie
Nutty and buttery, this delicate butternut squash pie is a unique change from the classic pumpkin pie on your holiday table. You can substitute pumpkin, acorn or Hubbard squash in this easy recipe.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 pie crust unbaked, 10-inch or deep dish 9-inch
- 2 pounds Butternut Squash may use acorn, Hubbard, pumpkin, etc
- 1 cup heavy whipping cream
- 3/4 cup light brown sugar packed
- 1/4 cup maple syrup
- 1 teaspoon cinnamon Ceylon works well in this
- 1/2 teaspoon salt kosher
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg whole nutmeg freshly grated
- 1/8 teaspoon ground chipotle powder
- 2 eggs lightly beaten
- 1/2 cup butter
- 1/4 cup light brown sugar
- 1/4 cup pecans chopped
Cut squash in half, remove seeds.
Brush with butter.
Bake, cut side down, on a buttered baking dish until tender - about 30 minutes.
Place cooked squash pulp in a food processor or mixer and blend until it is smooth.
Measure out two cups into a large bowl. Save any remaining squash for something else.
Add the squash pulp and the remaining ingredients to a bowl and blend with a whisk until smooth.
Pour into the prepared piecrust.
Bake for 40 to 50 minutes, or until a knife inserted just off center comes out clean.
Melt the butter in a small saucepan.
Whisk in the brown sugar until smooth and no longer gritty.
Pour over the top of the pie and sprinkle with pecans.
- Pie is done when it registers 175F on an instaread thermometer poked in the center.
- Pie is best if it is chilled overnight.
- Refrigerate leftovers promptly.
- Cool, wrap in plastic wrap and freeze for up to 3 months.
- May substitute any winter squash for butternut.
- Calorie count includes the pecan topping.
Calories: 511kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 371mg | Potassium: 526mg | Fiber: 3g | Sugar: 35g | Vitamin A: 12846IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 2mg