Butternut Cream Pie Recipes
BUTTERNUT PIE WITH OR WITHOUT CRUST
If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything except for pie crust with whisk.
- Pour into crust.
- Bake in preheated oven at 425° for for 15 minutes.
- Lower temperature to 325° and bake for 45 more minute.
Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1
BUTTERNUT SQUASH PIE
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
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
BUTTERNUT SQUASH PIE
This pie is a little bit more refined than a rustic pumpkin pie. Serve either slightly warm or very cold from the fridge with whipped cream. I whip heavy cream as usual for whipped cream but add 1 "nip" size bottle of any flavored liqueur (Grand Marnier, Amaretto, Frangelico, etc.) to the cream while beating it for a nice topping. Sometimes I also sprinkle the top of the pie liberally with pecan pieces before I pop it in the oven.
Provided by PainterCook
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into the pie shell (do not prick the bottom or sides of the raw crust.).
- Bake on the lowest rack in the oven for 50 minutes, or until a butterknife inserted in the filling 1" from the pie's edge comes out clean.
- Cool to slightly warm or refrigerate and serve cold.
- NOTE: Butternut squash is easy to roast. I cut a squash in half, scoop out the seeds, and rub the flesh with butter. Then I place the halves face down (skin side up) in foil-lined roasting pan in a 400 degree oven for about 45 minutes or so. I add about 1/2 cup of water or orange juice to the pan at the onset. Once cooled, it's easy to scrape the flesh away, strain it, and spin it in your food processor to make puree.
Nutrition Facts : Calories 180.2, Fat 4.9, SaturatedFat 2.4, Cholesterol 87.7, Sodium 346.8, Carbohydrate 31.2, Fiber 0.8, Sugar 28.2, Protein 4.2
More about "butternut cream pie recipes"
ROASTED BUTTERNUT SQUASH PIE - ALEXANDRA'S KITCHEN
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5/5 (7)Category Dessert
- In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, and flatten each half into a disc.
- If you are making a pie immediately, roll out one disc, place in a 9-inch pie dish and crimp the edge to make it fluted (video guidance here) and transfer to the freezer for at least 30 minutes, but ideally 24 hours. Save scraps for pie cookies. Wrap remaining disc in plastic wrap and refrigerate or freeze until ready to use.
- , rub the flesh lightly with olive oil, and bake at 400ºF on a parchment-lined baking sheet, until very soft, about an hour (but start checking after 45 minutes). When cool enough to handle, scoop out the flesh, transfer to a food processor and puree until smooth. Measure out 2 cups. It a large bowl, whisk together the eggs, cream, salt, sugar and spices. Whisk in the squash.
- Add squash mixture to chilled shell and bake at 350ºF for 55 to 65 minutes, depending on your oven and how much squash purée you ended up using, until the center is barely set. Let cool completely before serving.
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