Better Than Pumpkin Pie

4.8
(222)
171 Reviews
29 Photos

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

Submitted by Barbara
Updated on July 14, 2022
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Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
1 to 9 - inch pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

269 home cooks made it!

Nutrition Facts (per serving)

249 Calories
10g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 249
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 32mg 11%
Sodium 189mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 4g 8%
Vitamin C 6mg 7%
Calcium 122mg 9%
Iron 1mg 3%
Potassium 250mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.