Spicy Butternut Squash Pie
A warm, spicy dessert featuring creamy butternut squash and aromatic spices, perfect for fall gatherings or cozy evenings. Sweet and comforting with a hint of spice.
Ingredients
Instructions
- Peel the butternut squash.
- Slice the squash in half lengthwise and remove the seeds.
- Cut the squash into slices.
- Place the slices in a saucepan and cover with water.
- Cover and cook for 15 minutes or until tender, then drain.
- Puree the squash pulp in a food processor or mash thoroughly.
- Set aside 2 cups of the squash puree. Store the remaining in the refrigerator for up to 5 days.
- Combine the 2 cups of squash puree with the eggs, brown sugar, cinnamon, nutmeg, and vanilla supplement, mixing well.
- Sieve the mixture to remove lumps.
- Pour half of the mixture into each pie plate.
- Bake at 375°F (190°C) for 40 to 45 minutes or until set.
- Let the pie cool before serving.
- Serve with thickened vanilla spiced icing if desired.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk to the squash mixture. If you don't have Hi-Energy Vanilla Supplement, you can substitute it with vanilla extract, adjusting the sweetness accordingly. Using pre-cooked butternut squash can save time, or you can swap it for pumpkin puree for a different flavor profile.
Serving Suggestions
Serve your Spicy Butternut Squash Pie with a dollop of whipped cream or thickened vanilla spiced icing for an extra touch. This pie pairs beautifully with a side of fresh fruit or a light salad for a balanced meal. For a cozy gathering, consider serving it alongside Quick Supper Buns for a delightful dessert spread.
Storage & Reheating
Store leftover pie slices in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual slices for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Butternut Squash Pie contains roughly 280 calories, with 3g protein, 75g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (83% of the Daily Value), calcium (38% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A. It also contributes 23g 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 frozen butternut squash for this recipe?
Yes, frozen butternut squash can be used. Just make sure to thaw and drain any excess moisture before pureeing to achieve the right consistency. Adjust cooking time based on the size of the pieces if they are not already cubed.
How can I make this recipe dairy-free?
To make this pie dairy-free, replace any dairy-based ingredients with plant-based alternatives. Use almond or oat milk instead of any cream, and ensure that the vanilla supplement is also dairy-free. This way, you can enjoy the flavors without any dairy.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to let it cool completely before covering it. When ready to serve, simply reheat or enjoy it chilled for a delicious dessert option.
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).