Sweet Butternut Squash Pie

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

By Lisa Crawford

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie
Nutrition Info
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Ingredients

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

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.

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  • Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.

  • Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Nutrition Facts

Per Serving:
254 calories; protein 4.2g; carbohydrates 39.6g; fat 9.3g; cholesterol 48.9mg; sodium 293.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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Carol
Rating: 5 stars
06/01/2020
I made this last evening. It was very good. I doubled the recipe filling because I have a very large pie dish. Because I doubled the recipe it took a lot longer to bake. I baked at 375 for 45 min then lowered to 350 and baked till done. I also made homemade whipping cream for on top. I had company and we all said it was delicious. Read More
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