Description
This Roasted Butternut Squash Pie is a delightful twist on traditional pumpkin pie, featuring the natural sweetness and creamy texture of roasted butternut squash. Enhanced with warm spices like cinnamon, nutmeg, and ginger, and encased in a flaky 9-inch pie crust, this dessert offers a perfect balance of flavors ideal for fall and holiday gatherings.
Ingredients
Scale
For the Pie Filling
- 1 medium butternut squash (about 2 pounds)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Pie Crust
- 1 pre-made pie crust (9-inch, store-bought or homemade)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare and Roast Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 45-50 minutes until the flesh is tender when pierced with a fork.
- Prepare Pie Crust: While the squash roasts, place your 9-inch pie crust into a pie dish and set aside.
- Make the Filling: Once the squash is cool enough to handle, scoop out the flesh and mash it until smooth. In a large bowl, combine the mashed squash with sugar, salt, cinnamon, nutmeg, ginger, eggs, heavy cream, and vanilla extract. Mix thoroughly until the filling is smooth and evenly blended.
- Fill the Pie Crust: Pour the prepared filling into the pie crust, smoothing the top with a spatula to ensure an even surface.
- Bake the Pie: Reduce the oven temperature to 350°F (175°C) and bake the pie for 45-50 minutes. The pie is done when the filling is set and a knife inserted in the center comes out clean.
- Cool Before Serving: Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours before slicing and serving.
Notes
- Roasting the butternut squash enhances its natural sweetness and flavor, making the pie filling richer.
- Be sure to let the pie cool fully to allow the filling to set properly for clean slices.
- For extra flavor, you can add a pinch of ground cloves or allspice to the spice mix.
- This pie can be served with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
