Sweet Butternut Squash Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 unbaked 9-inch pie crust
1 cup white sugar
1 cup mashed, cooked butternut squash
1 cup milk
2 eggs, beaten
¾ teaspoon ground cinnamon
½ teaspoon salt

Nutrition Info

254.4 calories
carbohydrate: 39.6 g
cholesterol: 48.9 mg
fat: 9.3 g
fiber: 1.7 g
protein: 4.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 293.3 mg
sugar: 27 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.

  2. Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.

  3. Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Recipe Yield

1 9-inch pie

Recipe Note

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

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