I’m a big fan of pumpkin pie, but I also love all of the different varieties of squash available in the fall. That got me to thinking, why not try squash pie? They’re similar in taste and consistency, I bet it would be delicious. I had an extra butternut squash, so I roasted it up and gave it a shot. Let me tell you, I think butternut squash pie might be even better than pumpkin pie! Butternut squash is naturally sweeter and has more flavor, which really amped up this pie. Next time you have some extra squash lying around you’ve got to give this a try!
Butternut Squash Pie
Ingredients
- 3 Eggs
- 1 ½ Teaspoons vanilla
- 1/2 Cup brown sugar
- ¼ Cup granulated sugar
- ¼ Teaspoon salt
- 1 1/ Teaspoon ginger
- 1 ½ Teaspoon cinnamon
- 1 ½ Cups roasted butternut squash puree
- 1 ¼ Cups evaporated milk
- 1 Pie crust
Instructions
- Preheat oven to 350 degrees and line a baking sheet with foil
- Slice your squash lengthwise and remove seeds using a spoon
- Poke a few holes in the outside of the squash and drizzle with a bit of olive oil
- Place squash halves on baking sheet and roast for 35-45 minutes until fork tender
- Allow the squash to cool and prepare your premade pie crust according to directions
- Once the squash is cool scoop out the flesh / remove the skin and set aside
- In a food processor combine the eggs, milk, squash and vanilla and process until smooth
- Next, add in the sugar and spices and blend until smooth
- Pour the squash mixture into the prepared pie crust, you may have some extra so be careful not to overfill the crust
- Bake the pie in the oven at 350 degrees until just set in the middle and puffed up, it should be about 45 - 50 minutes, but can vary based on your oven. It will look just toasted/cooked on the edges & crust
- Remove from the oven and allow to cool
