After doing the research for pumpkin pie and having posted our recipe for Butternut squash soup I wondered about how similar the two squashes are and if they could be swapped in a recipe. Here is the outcome of that question, a pie that can be used instead of pumpkin at holiday dinners. Give it a try and see what your guests think, I believe they will like it.
- 1-9 inch pie shell
- 1 large butternut squash, about 1½ cups when pureed
- 1 cup light brown sugar, firmly packed
- 3 large eggs, slightly beaten
- ¾ cup evaporated milk
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- Pre-heat oven to 400°F
- Cut the squash in half lengthwise, removing the stem and the seeds.
- Place the squash, cut side down, on an oiled baking pan and add about ½ cup of water to the pan then covering loosely with foil.
- Bake for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Remove from oven and allow to cool completely.
- Peel and mash or puree the squash with a food processor. Measuring out 1½ cups and setting aside.
- Reduce oven temp. to 350° F and position a rack in the center of the oven.
- In a medium bowl use an electric mixer at medium-high speed to combine the squash with the brown sugar for 1 minute.
- Add eggs, evaporated milk, spices, salt, flour, butter, and vanilla, mixing for 2 minutes until well combined.
- Pour the filling into the pie shell, place on the center oven rack and bake for 45 to 55 minutes (after 30 min. you can use a ring of foil or a pie ring on the crust so it won’t get too dark).
- The filling is set when a knife inserted into the center comes out clean , transfer the pie to a rack to cool.
- Serve with a dollop of whipped cream.