How to Make Butternut Squash Pie

Butternut squash pie is a variation of classic pumpkin and sweet potato pies, and is the perfect sweet ending for the holiday dinner table. Butternut squash has a unique flavor that is enhanced with brown sugar, cinnamon and nutmeg. If you're looking for something new to bring to the table this holiday season, here's what you need to know to make a butternut squash pie.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 unbaked 9-inch pie shell
• 1 large butternut squash
• 1 cup light brown sugar
• 3 large eggs
• 3/4 cup evaporated milk
• 1/4 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

1. Prepare the squash. Cook the squash by scooping out the seeds and baking it at 400 degrees Fahrenheit for 55 minutes until softened. Mash the flesh and mix in a food processor to make about 1 2/3 cup of pulp. Set aside.

2. Preheat the oven to 350 degrees Fahrenheit.

3. Prepare the squash mixture. Beat the squash with brown sugar, butter, vanilla, almond, and eggs on medium speed with electric mixer.

4. Add remaining ingredients. Add the evaporated milk, nutmeg, ginger, then cinnamon. Mixture should be very smooth.

5. Prepare to bake. Pour the squash mixture into pie shell and place on center rack of oven.

6. Bake for 50 minutes until center is firm; check with a knife or toothpick if necessary.

7. Remove from oven and leave to cool at least 25 minutes to set.

8. Transfer to refrigerator before serving.

9. Cut into slices and serve with fresh whipped cream. Enjoy!

Tips & Warnings

• Check the pie at at 20 minute intervals to make sure it does not spill over the crust
• You can also make your own pie crust if you have time
• Butternut squash pie can be served warm or cold
• Butternut squash pie does spoil very quickly; do not store it for longer than 3 to 4 days in the refrigerator