Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
- Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
- Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
- Cool completely. Serve with whipped cream, if desired.
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Rashiid Adem
[email protected]This pie is disgusting. I threw it away after one bite.
Susan Kibanyu
[email protected]The pie was bland and flavorless. I won't be making it again.
Tamim Saif
[email protected]The crust was too thick and dry. I'll try using a different recipe next time.
cresencio navarrete
[email protected]The pie was too runny. I think I'll try baking it for a few minutes longer next time.
buck hallisch
[email protected]The pie was a little too sweet for my taste, but I think I can fix that by reducing the amount of sugar next time.
Noah Cartaya
[email protected]I'm not a big fan of butternut squash, but this pie was delicious. I'll definitely be making it again.
Hunter Morningstar
[email protected]The pie is even better the next day, so I always make it a day ahead of time.
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[email protected]I've made this pie several times now and it's always a crowd-pleaser.
Bello Medinat
[email protected]This pie is a great way to use up leftover butternut squash.
AdnanG KingG
[email protected]I added a dollop of whipped cream to each slice of pie. It was the perfect finishing touch.
Ripon Chy
[email protected]I wasn't sure how I would like the butternut squash in a pie, but I was pleasantly surprised. The filling was smooth and delicious.
marlon taylor
[email protected]The pie was easy to make and turned out perfectly. I used a pre-made pie crust to save time.
siwaz
[email protected]I love the unique flavor that the spices add to this pie.
Stephanie Bohr
[email protected]This butternut squash pie was a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.