Butternut Squash Pie
Butternut Squash Pie offers a smooth, spiced filling with warm cinnamon, ginger, and mace flavors, complemented by the sweetness of sugar. Its rich, velvety texture makes it a perfect dessert for fall gatherings or holiday celebrations, appealing to those who enjoy classic, comforting pies with a spicy kick.
Ingredients
Instructions
- Add sugar, salt, cinnamon, ginger, and mace to the cooked or pureed butternut squash and mix well.
- Beat eggs with milk, then mix with the squash and spice mixture.
- Pour the filling into the unbaked pie shells.
- Bake at 450°F for 10 minutes.
- Reduce heat to 350°F and bake for an additional 40 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the filling. If you don’t have mace on hand, nutmeg is a suitable substitute. Ensure that the butternut squash is well-cooked and pureed for a smooth texture in the pie. You can also use store-bought pie shells to save time, especially if you're looking for a quick dessert option.
Serving Suggestions
Serve the butternut squash pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This pie pairs beautifully with Mary'S Creamy Baked Cheesecake for a delightful dessert spread. A side of spiced apple cider also complements the flavors perfectly.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F until heated through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Pie contains roughly 125 calories, with 2g protein, 18g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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 canned butternut squash for this pie?
Yes, canned butternut squash can be used as a time-saving alternative. Just ensure you drain any excess liquid before mixing it with the other ingredients to maintain the right consistency for the pie filling.
How can I tell when the pie is done baking?
The pie is done when the edges are set and a knife inserted in the center comes out clean. If the crust starts to brown too quickly, cover it with foil and continue baking until fully cooked.
Can I freeze butternut squash pie?
Yes, butternut squash pie can be frozen. Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
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).