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Butternut Squash Pie

Total Time

Prep: 10 min. Bake: 50 min. + chilling

Makes

8 servings

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina
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Ingredients

  • Dough for single-crust pie
  • 1-1/4 cups sugar
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon ground cinnamon
  • 3 cups mashed cooked butternut squash
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 1/4 cup water
  • 3 teaspoons vanilla extract
  • Whipped cream, optional

Directions

  1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside.
  2. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
  3. Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes.
  4. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts

1 piece: 406 calories, 20g fat (11g saturated fat), 88mg cholesterol, 200mg sodium, 56g carbohydrate (32g sugars, 3g fiber), 4g protein.

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