Better Than Pumpkin Pie

Better Than Pumpkin Pie

126

"Looks like pumpkin, tastes like pumpkin, but it's butternut squash!"

Ingredients

1 h 10 m {{adjustedServings}} servings 249 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
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Reviews

126
  1. 167 Ratings

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Yummy! this IS ever better than pumpkin pie. Super creamy. The squash is easy to deal with if prebaked (halved, seeds scooped out, face down in a baking pan with a little water with a 1/2 inch ...

I microwaved a small butternut sq. for three minutes to make it easy to cut and easy to peal. No puncturing necessary, it won't blow up. I ground both my allspice and cloves in a crucible. I add...

This is the best Pumpkin(squash) Pie I have ever made & I`m an old woman! I have been making pie for 50 years.