Sweet Butternut Squash Pie

5.0
(1)
1 Review
1 Photo

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

Submitted by Lisa Crawford
Updated on January 14, 2022
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9-inch pie
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 1 unbaked 9-inch pie crust

  • 1 cup white sugar

  • 1 cup mashed, cooked butternut squash

  • 1 cup milk

  • 2 eggs, beaten

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.

  2. Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.

  3. Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Nutrition Facts (per serving)

254 Calories
9g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 254
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 49mg 16%
Sodium 293mg 13%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 4g 8%
Vitamin C 4mg 4%
Calcium 58mg 4%
Iron 1mg 6%
Potassium 151mg 3%

* 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.