Best 2 Spiced Butternut Squash Pie Recipes

Indulge in the comforting flavors of fall with our delectable Spiced Butternut Squash Pie. This culinary masterpiece combines the natural sweetness of butternut squash with a symphony of warm spices, creating a taste experience that will transport you to a cozy autumn afternoon. Our collection of recipes offers variations to suit every taste, from a classic rendition to a vegan and gluten-free alternative. Embark on a culinary journey as we guide you through the steps of crafting this delightful dish, ensuring a perfect balance of flavors and textures in every bite.

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SPICED BUTTERNUT-SQUASH PIE

Spiced Butternut-Squash Pie image

Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 5h

Number Of Ingredients 9

Ingredients

1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces
1 cup half-and-half
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked
Whipped cream (optional)

Steps:

Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
Cool completely. Serve with whipped cream, if desired.

SPICED BUTTERNUT SQUASH PIE

Spiced Butternut Squash Pie image

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. -Johnna Poulson, Celebration, Florida.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 refrigerated pie crust
3 large eggs
1-1/2 cups mashed cooked butternut squash
1 cup fat-free milk
2/3 cup fat-free evaporated milk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Sweetened whipped cream, optional

Steps:

Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes., Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.

Nutrition Facts : Calories 266 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

Choose the right squash: Look for butternut squash that is firm and heavy for its size. Avoid squash with blemishes or soft spots.
Roast the squash before using it in the pie: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Roast the squash for 30-40 minutes, or until it is tender and slightly browned.
Use a combination of spices: The spices in this pie give it a warm and flavorful taste. You can use a variety of spices, such as cinnamon, nutmeg, ginger, and cloves. Feel free to adjust the amount of spices to your liking.
Make sure the pie crust is well-chilled before baking: This will help to prevent the crust from shrinking and becoming tough. To chill the pie crust, place it in the refrigerator for at least 30 minutes before baking.
Bake the pie until the crust is golden brown and the filling is set: The pie should take about 50-60 minutes to bake. To check if the pie is done, insert a toothpick into the center of the filling. If the toothpick comes out clean, the pie is done.

Conclusion:

This spiced butternut squash pie is a delicious and festive dessert that is perfect for fall and winter gatherings. The creamy, flavorful filling is perfectly complemented by the crispy, flaky crust. With its warm spices and inviting aroma, this pie is sure to be a hit with everyone who tries it.