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Spiced Butternut Squash Pie

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Total Time:Prep: 20 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Johnna Poulson, Celebration, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.

TEST KITCHEN APPROVED

Spiced Butternut Squash Pie

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Yield:8 servings
Prep:20 min
Cook:40 min
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Ingredients

  • 1 refrigerated pie crust
  • 3 large eggs
  • 1-1/2 cups mashed cooked butternut squash
  • 1 cup fat-free milk
  • 2/3 cup fat-free evaporated milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Sweetened whipped cream, optional
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Directions

  1. Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes.
  2. Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.

Nutrition Facts

1 piece (calculated without whipped cream): 266 calories, 9g fat (4g saturated fat), 76mg cholesterol, 313mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 7g protein.
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