Hi Guys! Today we have a really great rendition of a pumpkin pie….using butternut squash! Yep that’s right, today we have this gorgeous butternut squash pie for you all! This is a really great variation of such a classic thanksgiving/fall pie. The texture is still silky smooth as you would expect, but slightly sweeter and lighter overall. We really urge you to try something new and make this awesome butternut squash pie for your thanksgiving dessert (or at least one of them).
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Spiced Butternut Squash Pie
Servings: 8
INGREDIENTS
crust
- 14 ounces vanilla wafer cookies, finely ground into crumbs
- 1 stick (½ cup) unsalted butter, melted
filling
- 2 ½ cups butternut squash puree
- ½ can can sweetened condensed milk (half of a 14 ounce can)
- ¾ cup light brown sugar
- 3 eggs
- ¼ cup whole milk
- 3 tablespoons all purpose flour
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
unsweetened whipped cream
- 1 cup heavy cream
- 2 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F.
- In a large bowl mix together the vanilla wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
- Place butternut squash puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 50 to 60 minutes or until the filling has set, but is barely loose in the middle.
- Allow pie to cool completely, about 2 to 3 hours. Chill in the refrigerator until ready to serve.
- For the unsweetened whipped cream: Place cream and vanilla into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat cream and vanilla on medium-high speed until stiff peaks form.
- To serve: Generously top pie with whipped cream and top with a light sprinkle of cinnamon or nutmeg, or both. Serve.
NOTES
- *Makes 1 Pie (9”)
Calories: 654kcal Carbohydrates: 79g Protein: 8g Fat: 35g Saturated Fat: 19g Cholesterol: 142mg Sodium: 278mg Potassium: 370mg Fiber: 2g Sugar: 51g Vitamin A: 5609IU Vitamin C: 10mg Calcium: 154mg Iron: 1mg
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hey teri! Can I also use normal pumpkin puree for this pie? What would be the difference?
Totally! The flavor is a little bit different, a little more mild :)
The link to the recipe is dead. Do you still have it available?
Hi Luke! Thanks for letting us know, the recipe has been updated!
I’m on weight watchers, so I have to leave your beautiful site now before I sin. The photos are beautiful as well as mouthwatering, and the recipes sound so good. I’ll be back, oh yes, I will be back. Thanks so much for this beautiful blog!
I know we just “met” and all…..but these photos…I think I’m in love!
YUM!
Pretty much the most perfect pie ever created. I usually go with an oat/nut crust or graham cracker crust for pumpkin pie, but vanilla wafers???? Outstanding.
Delish!
I think I’m in love with you! That is all.
Yummy!!! This looks delicious and I love the animated pie picture, what a fun idea. I love butternut squash in almost every form, I am sure I would love this just as much. I will have to pin this recipe!!
Yum! A break from the usual pumpkin pie!
I now know what to do with my recent squash score! I’ll be trying this next week.
Aww yeah. I’m in total love!
yummers!
OH. MY. This looks and sounds amazing… pinned to try soon!
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(¸.·´ (¸.·`¤… Jennifer
http://jennsrandomscraps.blogspot.ca
http://pinterest.com/jennp6/