Janeen Lee'S Butternut Squash Pie
Janeen Lee's Butternut Squash Pie offers a rich, sweet, and spiced flavor profile with hints of rum, perfect for autumn gatherings or holiday desserts.
Ingredients
Instructions
- Beat eggs and stir into mashed butternut squash.
- Mix in honey, soy milk, cinnamon, nutmeg, cloves, and rum until well blended.
- Pour the mixture into an unbaked pie shell.
- Bake at 425°F for 10 minutes, then reduce temperature to 300°F and bake for an additional 50 minutes.
Tips & Substitutions
For a creamier texture, consider substituting the soy milk with almond milk or coconut milk. You can also use maple syrup instead of honey for a vegan option. Make sure the butternut squash is fully cooked and well-mashed to avoid lumps in the pie. If you prefer a spicier flavor, feel free to increase the cinnamon or add a pinch of ginger.
Serving Suggestions
This butternut squash pie is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a balanced meal, serve it alongside Tillie'S Salad for a fresh contrast. It makes a perfect dessert for fall gatherings or holidays, complementing other American recipes.
Storage & Reheating
After baking, allow the pie to cool completely before storing it. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 15 minutes or until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Janeen Lee'S Butternut Squash Pie contains roughly 300 calories, with 4g protein, 45g carbohydrates, and 12g fat. It is a good source of calcium (13% of the Daily Value) and dietary fiber (10% of the Daily Value). It also contributes 3g 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 fresh butternut squash instead of cooked?
Yes, you can use fresh butternut squash. Simply peel, cube, and steam or roast it until tender, then mash it. This will enhance the flavor of your pie, but ensure it's fully cooked and cooled before adding to the mixture.
Is there a gluten-free option for the pie crust?
Absolutely! You can use a gluten-free pie crust available at most grocery stores, or make your own using almond flour or a gluten-free flour blend. Just be sure to follow the instructions for the crust to ensure it bakes properly.
How can I make this recipe vegan?
To make this butternut squash pie vegan, substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use maple syrup instead of honey, and ensure your pie crust is also vegan-friendly.
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).