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Butternut Squash Pie
Perfect blend of creamy, spiced filling and a buttery graham cracker crust.
Warm up your kitchen with the irresistible aroma of this Butternut Squash Pie a perfect blend of creamy, spiced filling and a buttery graham cracker crust. Ideal for cozy fall gatherings or any time you crave a sweet and comforting dessert.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 cups butternut squash, peeled, cubed, and cooked until tender
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven:
- Set your oven to 350°F (175°C).
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then cool slightly.
- Prepare the Filling:
- Puree cooked butternut squash in a food processor until smooth. Blend in brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Add eggs, heavy cream, milk, and vanilla extract, blending until smooth and creamy.
- Assemble the Pie:
- Pour the filling into the pre-baked crust.
- Bake the Pie:
- Bake for 50-60 minutes, or until the filling is set with a slightly jiggly center. A knife inserted should come out clean or with a few moist crumbs. Cover crust edges with foil if they start to over-brown.
- Cool:
- Allow to cool to room temperature, then refrigerate for a few hours for best results.
- Serve:
- Top with a dollop of whipped cream or a sprinkle of cinnamon if desired.
Enjoy a slice of this rich, creamy Butternut Squash Pie your new fall favorite!