Rating: 5 stars 4.7
219 Ratings
  • 5 star values: 177
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.

  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts

249 calories; protein 4.2g; carbohydrates 36.2g; fat 10.2g; cholesterol 32.4mg; sodium 188.5mg. Full Nutrition
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