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Creamy Butternut Squash Pie Recipe That Will Steal Thanksgiving

Butternut Squash Pie
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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

  1. Preheat oven to 350°F (175°C).
  2. Cut squash in half, remove seeds, and roast cut-side down until tender (about 45 minutes).
  3. Scoop out squash flesh and mash until smooth.
  4. In a bowl, mix mashed squash, sugar, spices, and salt.
  5. Beat in eggs, then stir in evaporated milk and vanilla.
  6. Pour filling into unbaked pie crust.
  7. Bake for 45-50 minutes until set.
  8. 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.

Nutrition

Find it online: https://www.recipesloop.com/creamy-butternut-squash-pie-recipe/