Butternut Pie
A creamy, spiced butternut squash pie with a sweet filling, perfect for fall gatherings or holiday desserts, offering warm flavors and smooth texture.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Pour the mixture into the prepared pie shell.
- Bake at 350°F for 45 minutes or until the center is set.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the filling. If you don't have pumpkin spice, a combination of cinnamon, ginger, and cloves will work well. Ensure your butternut squash is fully cooked and cooled before mashing for the best texture. If you're short on time, you can use canned butternut squash puree as a substitute.
Serving Suggestions
Serve butternut pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Mom's Famous Rolls, making it a perfect addition to your holiday table. For a festive touch, consider dusting the top with a sprinkle of cinnamon or serving alongside a warm beverage like Ina Bennett's Coffee Punch.
Storage & Reheating
Store leftover butternut pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it may lead to a soggy crust. You can also freeze the pie for up to 2 months; just make sure it's well-wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Pie contains roughly 348 calories, with 6g protein, 66g carbohydrates, and 8g fat. It is an excellent source of vitamin C (28% of the Daily Value), iron (24% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh butternut squash instead of cooked?
Yes, you can use fresh butternut squash! Simply peel, cube, and steam or roast it until tender before mashing. This will ensure you have the right consistency and flavor for the pie. Just remember to let it cool down before mixing it with the other ingredients.
How can I make this pie dairy-free?
To make butternut pie dairy-free, substitute the evaporated milk with a non-dairy alternative like coconut milk or almond milk. You can also use a dairy-free pie crust to keep it completely dairy-free. Just be sure to choose a non-dairy milk that has a similar consistency to evaporated milk for best results.
What can I serve with butternut pie?
Butternut pie is delicious on its own, but it also pairs well with savory dishes. Consider serving it alongside roasted vegetables or a light salad for a balanced meal. For dessert, it complements sweet treats like caramel pecan rolls or a simple fruit salad for a refreshing finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).