Butternut Squash Pie…Trust me!

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There really is nothing more classic for Thanksgiving than Pumpkin Pie!
I know for me, it conjures up images of a turkey filled belly being further stuffed with the deliciousness of pumpkin pie!  Yeeeeuuummmm!
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But have you ever tried any other pies made from squashes?
I know it may sound weird, but really what’s the difference? A squash is a squash right?
Last year I made a pie from roasted butternut squash, and we were so surprised by how good it was!
So I thought I would make another one this year!
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Let me tell you, Roasted Butternut Squash Pie is creamy, rich and delish!
A definite must try!
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RollingPin
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Pie Crust The Butternut Squash Pie Filling

Ingredients

  • 2 cups flour
  • 1 tbsp icing sugar
  • 1/2 tsp salt
  • 2/3 cup shortening lard
  • 1/4 cup water
  • 2 cups pureed butternut squash puree
  • 2 eggs
  • 1 1/2 cups light cream
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Instructions

  1. Make your crust first.
  2. Sift flour, salt and sugar into a bowl.
  3. With a pie cutter, cut in shortening until the particles are pea sized.
  4. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
  5. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
  6. This recipe makes 2 - 9" crusts, so split the ball in 2, and freeze one half for later.
  7. Press the crust into a 9" pie plate.
  8. Bake the empty crust in a preheated 400 degree oven for 20 minutes. To do that, cover the pie dough with tin foil, making sure all the edges are covered. Fill the liner with rice to keep the crust flat during baking (see the picture below).
  9. While the crust is baking, make the filling...
  10. When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
  11. First, roast 1 medium to large butternut squash, as per my previous post here.
  12. Then let it cool a bit, and puree.
  13. In a bowl whisk together the eggs.
  14. In a separate bowl, combine squash puree, cream, sugars and spices.
  15. Then add the whisked eggs and combine thoroughly.
  16. Pour the pie filling into the hot pie crust, and bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
  17. Let the pie cool completely before serving. It needs this time for the filling to set completely.
  18. Serve with ice cream or whipping cream! Yum yum!
(adapted from the Joy of Cooking)
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Here is a more detailed how-to for this pie:
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  • Then let it cool a bit, and puree.
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  • In a bowl whisk together the eggs.
  • In a separate bowl, combine squash puree, cream, sugars and spices.
  • Then add the whisked eggs and combine thoroughly.
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  • Pour the pie filling into the hot pie crust, and bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin.  Not watery, but gelatin-y.
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  • Let the pie cool completely before serving.  It needs this time for the filling to set completely.
  • Serve with ice cream or whipping cream!  Yum yum!

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Tips!
  • You can use pumpkin puree instead, if butternut squash isn’t your thing!  And I bet you could use sweet potato puree too!
  • There is a debate about whether you actually need to bake the crust first before adding the filling.  I baked mine first, and I loved how it turned out!  To each their own I suppose!
Have a very lovely Thanksgiving!
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Other pies you might like:
Apple Crumble Pie
Peach Pie

 

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10 Comments

  • Reply The Cottage Market {Andrea} ♥ November 15, 2011 at 12:21 PM from on suburb to another...this recipe gets the thumbs up!!! YUM YUM YUM!!! my daughter is going to love this sooooo much -- here favorite veggie is butternut squash!!! : ) thank you for sharing!hugs...
  • Reply Sam Findlay November 15, 2011 at 12:30 PM I love butternut squash, this pie sounds yummy!
  • Reply Denise November 15, 2011 at 4:31 PM I love your recipes! Thank you for sharing!
  • Reply Lindsay @ Delighted Momma November 15, 2011 at 5:09 PM Butternut squash is one of my favs!! Your a genius this looks amazing. Pinning it!
  • Reply Hannah November 15, 2011 at 5:40 PM I love butternut squash, this is such a great idea and so different! Thanks for sharing. Stopping by from Tasty Tuesdays.

    http://randomramblingsonlife.com
  • Reply Julia Miller November 15, 2011 at 8:31 PM Have never had buttersquash anything, but that looks yummy. Looks like I'm missing out.
  • Reply Catie @ Catie's Corner November 16, 2011 at 5:18 AM Hi Jo-Anna. My computer has been down since Friday and I haven't been online much at all. I'm on my stepdaughter's laptop right now. Anyhoo, this pie looks soo good! I may have to give it a try. Did you try the cheesy biscuits yet?

    ~ Catie
  • Reply Kristy Lynn November 16, 2011 at 5:56 PM of course! why not right?? Clever woman!
  • Reply Mary November 18, 2011 at 5:44 PM This looks great, Joanne. I've been thinking about doing something like this. I am not usually a fan of fresh pumpkin puree, because I grew up on the canned variety. (Which I found out later is mostly butternut squash!)

    I'm pinning this to try. Thanks!
  • Reply Pumpkin Biscuits and Chicken Corn Chowder October 17, 2012 at 5:37 PM [...] Pumpkin Biscuits and Chicken Corn Chowder October 12, 2012 By Jo-Anna 8 Comments My mom makes a Cheddar Corn Chowder that is SO scrumptious. In fact I think it’s my most favourite soup ever. So I make often it but switch things up because it’s a really versatile recipe.   It seems to be my go to recipe when I have soup stock in the fridge and left over potatoes.  Yum! Pair a big bowl of this soup up with some fresh & hot pumpkin biscuits,  and you’ve got dinner made…in less than 1 hour no less! Perfect for those chilly busy weeknights! Oh, and in case you were wondering, these biscuits are SO good. So, so good.  Very light pumpkin flavour, mostly just flaky and buttery goodness! And they’re a great way to use up any leftover canned pumpkin you have left after making pumpkin loaves or pumpkin pie. [...]
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