Butternut Squash Pie

5 from 7 votes

Easy Butternut Squash Pie is creamy, delicious and full of flavor. The perfect pie for your holiday dinners or enjoy throughout the year.

Prep Time1 30

Cook Time45

Cool2

Total Time4 15

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.82, $0.68 per Servings

Ingredients

1 pie crust unbaked 9 inch
3 pound Fresh Butternut Squash
2 Tablespoons Butter
½ cup brown sugar
¼ cup white sugar
¼ teaspoon salt
1 Tablespoon Cornstarch
1 tsp Ground Cinnamon
½ tsp Nutmeg
1 tsp Vanilla Extract
2 eggs
1 cup Evaporated Milk

Instructions

Preheat the oven to 350 degrees F. Cut 3 pounds fresh butternut squash in half lengthwise and scoop out the seeds. Place the square cut side down on a baking sheet and bake for 45-60 minutes or until the square is tender.
Let the squash cool for 30-60 minutes, then scoop out the squash from the shell and place in a food processor. Add 2 tablespoons butter and blend until the squash is smooth and pureed.
Then add 2 cups of the butternut squash purée to a large mixing bowl. Add ½ cup brown sugar, ¼ cup granulated sugar, 2 eggs, 1 cup evaporated milk, and 1 teaspoon vanilla extract. Stir until thoroughly combined.
Stir in ¼ teaspoon salt, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until just combined.
Place 1 unbaked 9-inch pie crust into a 9-inch pie pan and crimp the edges as desired. Pour the pie filling into the prepared pie crust.
Bake at 350 degrees F for 45-60 minutes until the edges are golden brown and the center of the pie is still slightly jiggly.
Allow the pie to cool for at least 2 hours and then the pie is ready to slice, serve and enjoy!

Notes

Refrigerate the leftovers covered for up to 5 days.

If the crust is getting too brown while baking, cover the crust with aluminum foil halfway through the bake time to keep the crust from getting too brown.

This pie can easily be made the night before serving it.

Nutrition