Butternut Squash Pie(Makes 2 Pies)
A creamy, spiced butternut squash pie with a smooth filling and warm cinnamon flavor, perfect for fall gatherings and satisfying dessert lovers.
Ingredients
Instructions
- Mix all ingredients and divide the mixture evenly into 2 unbaked pie shells.
- Bake at 350°F until the pies are golden brown.
Tips & Substitutions
For a richer flavor, consider using roasted butternut squash instead of boiled. If you don’t have milk, almond or oat milk can be a great substitute. To enhance the spices, add a pinch of nutmeg or ginger. Make sure to cool the pies completely before slicing; this helps them set better. For a unique twist, try adding a layer of cream cheese in the pie crust before pouring in the filling.
Serving Suggestions
Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream. This butternut squash pie pairs beautifully with a side of Aunt Doll'S Hot Cocoa for a cozy dessert experience. Consider serving it alongside a light salad to balance the sweetness, or enjoy it as a Thanksgiving treat with other seasonal desserts like Crushed Sweet Potato Casserole.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. If you want to keep it longer, consider freezing the pie, wrapped tightly in plastic and then in foil for up to a month. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes or until heated through, ensuring a crispy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Pie(Makes 2 Pies) contains roughly 495 calories, with 8g protein, 91g carbohydrates, and 13g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1727mg per serving (75% 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 pumpkin instead of butternut squash?
Yes, you can substitute canned pumpkin puree for the butternut squash in this recipe. The flavor will be slightly different, but it will still be delicious. Just ensure that the puree is well-drained if using fresh pumpkin to avoid excess moisture in the pie filling.
How can I adjust the sweetness of the pie?
If you prefer a less sweet pie, you can reduce the sugar by 1/4 cup without significantly affecting the texture. Alternatively, you could substitute part of the sugar with a natural sweetener like maple syrup or honey, but remember to adjust the liquid ingredients accordingly.
Is it possible to make this pie dairy-free?
Absolutely! You can replace the milk with any plant-based milk, such as almond, coconut, or soy milk. Additionally, consider using a dairy-free butter substitute for the tablespoon of butter to ensure the entire pie is dairy-free while maintaining its rich flavor.
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).