Better Than Pumpkin Uses Butternut Squash Pie Recipes

BETTER THAN PUMPKIN PIE

Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

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

Ingredients

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.

BUTTERNUT SQUASH PIE

Butternut Squash Pie image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

Ingredients

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g