Butternut Squash Pie

Here’s the deal…I actually meant to post this recipe right after Thanksgiving, but never got around to doing it.  But it’s never too late for pie, so…whatever.

Actually, this recipe came to be by sheer happenstance and I feel that I luckily got it right the very first time, which is rare.  So, I had this butternut squash that was on my counter that I needed to do something with.  I was actually hoping to make soup, but that didn’t happen.  At the same time, I still needed something to bring to Thanksgiving…which was the next day.  So it hit me to make a Butternut Squash Pie.

It kind of worked out too.  Butternut squash has as a very similar flavor to pumpkin.  I just find that butternut squash has just a little more of that flavor than pumpkin.  Plus it’s great to use fresh squash and sour cream instead of the canned pumpkin and condensed milk that most pumpkin pie recipes call for.

Now, I was a little nervous about testing it at Thanksgiving, but since I made it under short notice, I had no choice.  It’s always said that you should never test a new recipe with others.  And I generally agree with that.  But at the same time, I guess I considered this try as a taste test and the dinner guests as a focus group.  And it turned out great!  It was creamy, flavorful, and just sweet enough.  Everyone liked it a lot, so I decided to go ahead and publish the recipe as it was.  And here it is:

Butternut Squash Pie by The Foodielennial
  • Your favorite pie crust
  • 3 cups of well-pureed and cooled butternut squash
  • 2 extra large eggs
  • 3/4 cup sugar
  • 2 tbsp corn starch
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Preheat oven to 400F.
  • Set up and crimp your pie crust in the pie dish.  Keep crust in fridge until your filling is ready.
  • In a mixing bowl, blend eggs, sugar, corn starch, sour cream, vanilla, and all spices until mixture is smooth and creamy.
  • Then, blend the pureed butternut squash into the creamy mixture until well-combined.
  • To eliminate stringy pieces of squash, run the mixture through a sieve. Now, because the mixture will be a bit on the thicker side, you’ll need to push it through the sieve with a spoon.  It’s takes a minute, but it’s worth it.  Your pie will have a much smoother and creamier texture.
  • Fill pie crust with mixture and then drape foil over the crusty edge of the pie. Bake for 15 minutes.
  • Reduce oven to 325F, remove foil, and continue baking for an additional 50 minutes.
  • Allow pie to cool completely.  Serve chilled or at room temperature with whipped cream.
Optional: Cut any extra pie crust into leaf shapes and bake for about 10 minutes, until golden brown.  Place shapes on top of the pie for an edible decoration.

3 Comments Add yours

  1. alifemoment says:

    Delicious and beautiful pie! 🙂


    1. Thanks! It was quite easy too! Try it yourself some time and let me know what you think! I’d love some feedback.

      Liked by 1 person

      1. alifemoment says:

        I definitely will!


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