Easy Butternut Squash Pie
A cozy autumn dessert that combines warming spices and a velvety squash filling, perfect for gatherings and quiet evenings at home.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 prepared pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the butternut squash by cutting in half, scooping out seeds, brushing with oil, and roasting for about 45 minutes.
- Make the filling by mixing roasted squash, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Prepare your pie crust, fitting it into a pie dish and trimming the edges.
- Assemble by pouring the filling into the pie crust and smoothing the surface.
- Bake for 45-55 minutes until edges are set and filling is slightly jiggly in the center.
- Cool the pie on a wire rack for at least 1 hour before serving.
Notes
Serve warm or chilled, topped with whipped cream or ice cream. A sprinkle of cinnamon or drizzle of caramel sauce enhances the presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: butternut squash pie, autumn dessert, cozy recipes, fall baking, holiday desserts