Best 4 Butternut Pumpkin Pie Recipes

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Indulge in the delectable symphony of flavors and textures that is butternut pumpkin pie, a quintessential dessert that embodies the essence of fall. This culinary masterpiece features a velvety smooth and luscious butternut pumpkin filling encased in a flaky, golden-brown crust, creating a harmonious balance of sweet, savory, and aromatic notes. With its vibrant orange hue and enticing aroma, butternut pumpkin pie is a feast for both the eyes and the palate. This article offers a collection of meticulously crafted recipes that cater to diverse dietary preferences, ensuring that everyone can savor the magic of this classic dessert. From the traditional recipe made with fresh butternut pumpkin to gluten-free, vegan, and sugar-free variations, these recipes provide a delightful array of options for home bakers and dessert enthusiasts alike.

Here are our top 4 tried and tested recipes!

BUTTERNUT PUMPKIN PIE



Butternut Pumpkin Pie image

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

Provided by Stella Parks

Categories     Thanksgiving     Pie     Fall     Butternut Squash     Squash     Bourbon     Ginger     Cinnamon     Nutmeg     Bake

Yield 1 (9-inch) pie; 8 to 12 servings

Number Of Ingredients 16

Butternut Custard:
1 medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 ounces)
1 recipe (2 cups/19 ounces) Quick Condensed Milk, at room temperature
1/2 cup packed (4 ounces) light brown sugar
1 tablespoon vanilla extract or bourbon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg, plus more to garnish if desired
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/8 teaspoon ground cloves
2 tablespoons (1 ounce) unsalted butter, melted
3 large eggs, straight from the fridge
For the pie:
1 fully baked No-Stress All-Butter Pastry Crust
1/2 recipe (2 cups/8 ounces) Make-Ahead Whipped Cream, or any variation (optional)
1 cup (5 ounces) crushed Heath® Toffee Bits (optional)

Steps:

  • Prepare the squash purée:
  • Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
  • When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
  • Make the pie:
  • Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
  • Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
  • Make Ahead
  • From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
  • Leftover squash purée can be refrigerated for up to 1 week.

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE



Better Than Pumpkin (Uses Butternut Squash) Pie image

This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.

Provided by mary winecoff

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butternut squash, cooked and well drained
1 cup brown sugar, unpacked
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon clove
1/2 teaspoon ground nutmeg
1 (9 inch) pie crusts

Steps:

  • Preheat oven to 350 degrees.
  • Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
  • Pour into unbaked pie shell.
  • Bake for 50 minutes or until done.

IMPOSSIBLE BUTTERNUT SQUASH PIE (LIKE PUMPKIN)



IMPOSSIBLE BUTTERNUT SQUASH PIE (like pumpkin) image

This is a BUTTERNUT SQUASH PIE. I have been making this pie for years. This pie makes it's own crust, with the help of a blender! A quick & very easy recipe. It won 2nd prize at the Indiana Fair. It is always a winner! Guests think it is the best "pumpkin" pie they ever had! Are they surprised when I tell them it is a squash...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 55m

Number Of Ingredients 8

1-3/4 c from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!
1 pkg softened cream cheese, cut up into 14 pieces
1/4 tsp butter flavoring......can use vanilla flavoring
1/2 c sugar
1/2 c original bisquick
1-1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
for serving top the pie......whipping cream and pecan halves....if desired

Steps:

  • 1. pre-heat oven to 350 F. Spray a 9 inch pyrex pie plate with cooking spray. In a blender, place all 7 pie ingredients. Cover and blend on high for about 2 minutes. or until smooth.. Pour into your pie plate. Do not over fill ! Sprinkle a little nutmeg on top. If you have any leftovers...put in a small or individual pie pan. Keep an eye on the smaller pan...as it will be done before the larger pie! ** NOTE: Nice to have the smaller one to taste....tee hee.
  • 2. Bake about 45-50 minutes....until center is dry. Take out and cool on a wire rack, for about an hour or two. Then put in refrigerator at least 2-3 hours before serving. When ready to serve....put dollops of whipped cream on serving pieces... and top with a pecans.......looks so pretty!!!! ENJOY!!!!! I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash. Squash seems to have a more delicate, and milder taste than pumpkin. I do hope you will try this recipe... and please let me know....Thank you.

BUTTERNUT PUMPKIN PIE WITH A BROWN RICE CRUST



Butternut Pumpkin Pie With a Brown Rice Crust image

A wonderfully healthy low fat vegetarian pie with a brown rice crust. This recipe is also free of dairy products and eggs. I've adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge! I was inspired to go looking among my recipe books after recently making ClareVH's Recipe #83812. I knew that somewhere was a recipe I'd made years ago with a rice crust, and I found this one. I'm not a hundred percent sure if this is the one I've made previously. From memory it was, but I certainly I haven't tried it recently! This pie could be made with white rice (brown rice is more nutritious), but I'd suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. The original recipe, in the filling, had kuzi (a Japanese arrowroot) listed as an alternative ingredient to arrowroot, but Zaar didn't recognise kuzi as an ingredient. If you're feeling adventurous, you may want to hunt it out! If you enjoyed rice the crust in this recipe, you may also like my Recipe #147047.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 25

3 cups cooked brown rice (shortgrain rice binds well)
1/2 cup sesame seeds
1 tablespoon tahini (see Notes)
1/3 cup cornflour
1/2 tablespoon oil
2 teaspoons tamari (see Notes)
2 butternut squash, pumpkins
2 cups ricotta cheese (optional) or 2 cups tofu (optional)
2 teaspoons oil
2 leeks, thoroughly washed, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon mustard
1/2 teaspoon coriander
1/2 teaspoon cumin
1 cup zucchini, finely diced
1 cup celery, finely chopped
2/3 cup green peas
1 cup hot vegetable stock (see Notes) or 1 cup hot water (see Notes)
1 tablespoon arrowroot
2 tablespoons cold water
2 teaspoons tamari, to taste (see Notes)
1 apple, cored and thinly sliced
cinnamon or nutmeg, to dust

Steps:

  • RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden.
  • FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.).
  • Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture.
  • Heat the oil in a large pan, preferably non-stick, and sauté the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn.
  • Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated.
  • Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute.
  • Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this.
  • Bake in a moderate oven for 20-25 minutes.
  • SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes.
  • Allow the pie to stand for 5 minutes before serving.
  • Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari.
  • NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

Tips:

  • Choose the right pumpkin: For the best flavor, choose a butternut pumpkin that is firm, heavy for its size, and has a deep orange color.
  • Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to let the pumpkin cool completely before handling it.
  • Use a food processor: A food processor makes it easy to puree the pumpkin and other ingredients until smooth.
  • Don't overmix the batter: Overmixing the batter can result in a tough pie crust. Mix just until the ingredients are combined.
  • Blind-bake the pie crust: Blind-baking the pie crust helps to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350°F (175°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
  • Let the pie cool completely before serving: This allows the flavors to meld and the pie to set properly.

Conclusion:

This butternut pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving or any other special occasion. The combination of roasted pumpkin, spices, and creamy filling is sure to please everyone. With a little planning and effort, you can make this pie at home and enjoy it with your family and friends.

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