Smooth, creamy, and fluffy are just some of the words that describe this decadent and delicious butternut squash pie. It is an aromatic dessert that tastes even better than the traditional recipe.
The winter squash is undoubtedly the main ingredient of fall. Once it appears on the local farmers market, my kitchen is filled with the amazing flavor of baked pumpkin. I already told you that I like pumpkin in various recipes. And in most of them, as a base has baked winter squash. Pumpkin, butternut squash, honeynut squash, kabocha or spaghetti, will taste individually in fall recipes. Try our Caramelized pumpkin apple casserole, Mashed butternut squash, or Creamy pumpkin soup and you will get convinced.
Today I chose a special recipe – a sensational butternut squash pie which aroma is hard to forget. I adore pumpkin in baking. Smooth and elegant, this great pie is simply unbelievable. This ultimate butternut squash pie is loaded with flavors and spices. Lots of cinnamon, cloves, nutmeg, and aromas are added to create a mouth-watering pie. Spices transform it into an authentic fall pie to enjoy with a cup of coffee or tea. It is something phenomenal, fine, fluffy and at the same time with a crunchy crust. Once you will taste it you will realize how many tastes and flavors you can feel in a single tart. It looks so autumn, but so cozy, that you will want it more and more.
Many people in my family underestimate this healthy and great fruit. However, when I make it in some of my recipes, I try to experience flavors and to make it lingering. My family now simply adores pumpkin dishes as they taste really fabulous. This pie is Mmmm so good.
This easy recipe needs no expensive ingredients, yet the result is more like a restaurant-taste. Sometimes simple is better.
Can I substitute butternut squash with pumpkin?
Definitely, you can! Butternut squash and pumpkin belong to the same winter squash family. Both of them have almost the same sweet nutty taste and aroma. It already depends on your local farmer market which you find more nice-looking and fresher. Also, for this easy pie recipe, you can use, measure for measure, other winter squash varieties, like hubbard squash, buttercup squash, acorn squash, and others.
How to make butternut squash puree?
For most desserts, like pies, muffins, and cakes I usually use pumpkin/butternut squash puree. An easier method is to buy canned puree, but this is not about me. I like the aroma of freshly made puree exploding from baked winter squash. Its flavor can not conquer with canned squash puree. Making a butternut squash puree is easier is than you can imagine. I will say that the most difficult step is to half lengthwise the butternut squash.
Preheat oven at 375°F using “conventional heating” or “bottom element with grill” program.
Line a baking sheet with parchment paper or aluminum foil. Cut in half lengthwise the butternut squash. Scarpe out the fiber and seeds. Arrange the butternut squash on the baking sheet cut side up. Roast the squash for about 45 minutes or until it is soft and can be easily pierced with a fork. Then remove it from the oven and let cool a little. Once the butternut squash is cooled peel the skin. Then use your kitchen blender or food processor to turn the baked butternut squash flesh into a smooth puree. That is it!
How to make Butternut Squash Pie crust?
The flaky crust for butternut squash pie is pretty easy to make. Is the same crust that I use for almost all my pies, quiches, or galettes. the difference is added sugar for sweet pies. You can make it either in your stand mixer or simply with your hands. For instruction see instruction in our Cherry pie recipe or for the unsalted version in the Mushroom quiche recipe.
Because the butternut squash filling is runny it is very important to pre-bake the base. Roll out the dough to ⅛ inch thickness and about 3 inches bigger than your pie form. Gently place it in a prepared pie form greased with butter and sprinkled with some flour. Cover the base with a sheet of parchment paper and then fill it with weight (rice, beans, or whatever you have). Bake for 15 minutes at 400°F, then remove the weight and return to the oven for another 5-10 minutes until the base is almost baked.
How to make Creamy and Fluffy Butternut Squash Pie?
I am addicted to pies, they are my weakness and my beloved patience. I can’t say that all my recipes were with success, but nonetheless, I am always struggling to succeed and make them taste even better with time. Fluffy butternut squash pie is the ideal dessert for autumn. This pie has a tasty, soft, and tender top. It’s the kind of tart, that melts in your mouth. Butternut squash and pumpkin pairs perfect with aromatic spices like cinnamon, cloves, and nutmeg.
So, first, make butternut squash puree according to the instruction above. Also, you can use canned pumpkin or butternut squash puree. Knead and pre-bake pie crust according to instruction.
Once you have all this prepared, start with the filling. Start with melting unsalted butter in a saucepan, over medium-low heat. Continue cooking it until the butter turns a deep golden brown color and smells nutty. Whisk in the brown sugar until it melts. Remove from the heat and transfer into a large bowl. Pour the butternut squash puree and condensed milk. Whisk a little and then add the remaining ingredients: cinnamon, nutmeg, cloves, vanilla, egg, and yolks. Beat until smooth and fluffy.
Assembly the pie. Pour the filling over the pre-baked crust. Bake in a preheated oven at 350 °F for about 30 minutes. Cool the best butternut squash pie before serving.
Now, I can easily say that this butternut squash pie is an ultimate delicacy full of finesse and elegance. Topped with some ice cream or whipped cream, this pie finishes your day on a happy note. I hope you like my recipe today and I urge you to prepare it with pleasure. I wish you a tasty day ahead!
Creamy and Fluffy Butternut Squash Pie
- pie form
- rolling pin
- baking parchment paper
- 15 oz butternut squash puree
- 4 tbsp unsalted butter
- 4 tbsp brown sugar
- 1 cup condensed milk
- 2 egg yolks
- 1 egg
- 1 tsp vanilla extract
- 2 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
For the crust:
- 1/2 cup unsalted butter
- 2 1/2 cup all-pursope flou
- 1 tbsp sugar
- 1/2 tsp salt
- 6 tbsp water iced
- Make butternut squash puree according to the instruction.
- Knead and pre-bake pie crust according to instruction.
- Once you have all this prepared, start with the filling. Start with melting unsalted butter in a saucepan, over medium-low heat. Continue cooking it until the butter turns a deep golden brown color and smells nutty. Whisk in the brown sugar until it melts. Remove from the heat and transfer into a large bowl. Pour the butternut squash puree and condensed milk. Whisk a little and then add the remaining ingredients: cinnamon, nutmeg, cloves, vanilla, egg, and yolks. Beat until smooth and fluffy.
- Assembly the pie. Pour the filling over the pre-baked crust. Bake in a preheated oven at 350 °F for about 30 minutes. Cool the best butternut squash pie before serving.