Mrs. Patterson'S Butternut Pie
A creamy, sweet butternut squash pie with vanilla flavoring and a tender crust, perfect for autumn gatherings or cozy family desserts.
Ingredients
Instructions
- Cut the outer skin away from the butternut squash and cut into pieces.
- Cook the squash pieces by boiling on the stove until soft.
- Remove the cooked squash and drain well.
- Add eggs to the drained squash and beat until smooth.
- Add flour, sugar, vanilla flavoring, and milk to the mixture and mix until lumps are gone.
- Pour the mixture into the pie shell.
- Bake at 350° to 375°F until the filling is firm.
Tips & Substitutions
For a smoother pie filling, ensure the butternut squash is completely tender before mashing. You can substitute the sugar with brown sugar for a deeper flavor or use maple syrup for a natural sweetness. If you prefer a gluten-free version, replace the flour with a gluten-free flour blend. Adding a pinch of nutmeg can enhance the flavor profile, making it a delightful addition to your dessert table.
Serving Suggestions
Serve the butternut pie warm or at room temperature, dusted with powdered sugar or topped with whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche. For a delightful meal, accompany it with a light salad or roasted vegetables, making it a satisfying dish for any occasion.
Storage & Reheating
Store any leftover butternut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual slices for about 30 seconds to a minute, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Patterson'S Butternut Pie contains roughly 206 calories, with 2g protein, 20g carbohydrates, and 14g fat. It is a good source of vitamin C (19% 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 frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash. Just ensure it's thawed and drained well before mashing, as excess moisture can affect the pie's texture. This can save you time and effort in preparation.
How can I tell when the pie is done baking?
The pie is done when the filling is firm and no longer jiggles in the center. You can also insert a toothpick into the center; if it comes out clean, the pie is ready to be removed from the oven.
What can I do if I don't have a pie shell?
If you don't have a pie shell, you can make a simple graham cracker crust or even use phyllo dough for a lighter option. Alternatively, bake the filling in a greased baking dish for a crustless version, which is still delicious and easy.
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).