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Butternut Squash Pie


"My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!"
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55 m servings 272 cals
Original recipe yields 16 servings (2 pies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  2. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  3. Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.


  • Cook's Notes:
  • Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
  • One squash will make 4 pies, usually.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 272 calories; 15.7 g fat; 29.3 g carbohydrates; 4.6 g protein; 82 mg cholesterol; 306 mg sodium. Full nutrition

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Read all reviews 2
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Followed the recipe to a tee. Came out great, light and fluffy. We couldn't stop eating it.

This is an awesome pie! I've made lots of different pumpkin pie recipes over the years and I may be bidding them adieu after trying this butternut squash pie. The nutty taste of the squash and a...