Description
A delicious and creamy butternut squash pie with warm spices and a flaky crust. Perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups mashed)
- 1 unbaked 9-inch pie crust
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Cut squash in half, remove seeds, and roast cut-side down until tender (about 45 minutes).
- Scoop out squash flesh and mash until smooth.
- In a bowl, mix mashed squash, sugar, spices, and salt.
- Beat in eggs, then stir in evaporated milk and vanilla.
- Pour filling into unbaked pie crust.
- Bake for 45-50 minutes until set.
- Cool completely before serving.
Notes
- Use canned pumpkin if butternut squash is unavailable.
- Let pie cool for at least 2 hours for clean slices.
- Top with whipped cream for extra richness.
- Prep Time: 20 mins
- Cook Time: 1 hr 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg