Silky Butternut Squash Custard Pie
Indulge in the delightful flavors of fall with this Silky Butternut Squash Custard Pie. Unlike traditional pumpkin pie, this recipe showcases the natural sweetness and creamy texture of roasted butternut squash, making it a perfect alternative that's both delicious and easy to prepare. With a blend of warm spices and a luscious filling, this pie is sure to become a family favorite. Perfect for Thanksgiving gatherings, autumn celebrations, or simply as a cozy dessert at home, serve it with a dollop of whipped cream for an irresistible treat that captures the essence of the season.
8
Servings
300
Calories
8
Ingredients
Ingredients
Butternut squash
1 medium or 2 small (pierced in several places)
Evaporated milk
1 (12-ounce) can (none)
Sugar
3/4 cup (none)
Eggs
2 (beaten)
Ground cinnamon
1 1/4 teaspoons (none)
Ground nutmeg
1/2 teaspoon (none)
Apple pie spice
1/2 teaspoon (none)
9-inch deep-dish pie crust
1 (prepared)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Using a sharp knife, carefully pierce the butternut squash in several places to allow steam to escape during baking. Place it in a baking dish.
3
Bake the squash in the oven for about 1 hour, or until it is tender and easily pierced with a knife. Once done, remove from the oven and allow to cool completely.
4
After the squash has cooled, cut it in half lengthwise and scoop out the seeds. Then, scoop out approximately 2 cups of the pulp and transfer it to a blender or food processor.
5
Add the evaporated milk, sugar, beaten eggs, ground cinnamon, nutmeg, and apple pie spice to the blender. Blend until the mixture is smooth and creamy.
6
Pour the butternut squash filling into the prepared pie crust, spreading it evenly.
7
Bake the pie for 45 to 50 minutes, or until the center is nearly set and the edges of the pie are starting to pull away from the pan.
8
Once baked, remove the pie from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy it plain or with a dollop of whipped cream.
Nutrition Information
12.5g
Fat
40g
Carbs
5g
Protein
2.5g
Fiber
23g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Silky Butternut Squash Custard Pie?
It is a creamy fall dessert that uses roasted butternut squash as a sweeter, smoother alternative to traditional pumpkin in a spiced custard filling.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
What is the calorie count per serving of this pie?
Each serving contains approximately 300 calories.
How much butternut squash pulp is required?
The recipe requires approximately 2 cups of roasted butternut squash pulp.
At what temperature should I preheat the oven?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to roast the butternut squash?
The squash should be baked for about 1 hour or until it is tender and easily pierced with a knife.
What type of milk is used for the custard filling?
The recipe calls for one 12-ounce can of evaporated milk.
How many eggs are needed for the filling?
You will need 2 eggs, which should be beaten before being added to the mixture.
What spices are included in the recipe?
The pie is seasoned with ground cinnamon, ground nutmeg, and apple pie spice.
What size pie crust should I use?
A 9-inch deep-dish pie crust is recommended for this recipe.
How long does the pie need to bake once assembled?
The pie should bake for 45 to 50 minutes.
Is this recipe suitable for vegetarians?
Yes, this Silky Butternut Squash Custard Pie is a vegetarian-friendly dessert.
How much fat is in one serving?
Each serving contains 12.5 grams of fat.
What is the carbohydrate content per slice?
There are 40 grams of carbohydrates in each serving.
How much protein does a serving provide?
Each serving contains 5 grams of protein.
What is the sugar content of this dessert?
There are 23 grams of sugar per serving.
How much fiber is in each slice?
Each serving provides 2.5 grams of fiber.
Why should I pierce the squash before baking?
Piercing the squash with a sharp knife allows steam to escape during the roasting process.
Should the squash be cooled before processing?
Yes, you should allow the roasted squash to cool completely before cutting it open and scooping out the pulp.
Do I need a blender for this recipe?
Yes, using a blender or food processor ensures the filling mixture is smooth and creamy.
How much sugar is added to the filling?
The recipe requires 3/4 cup of sugar.
What are the specific amounts for the spices?
You will need 1 1/4 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of apple pie spice.
How do I know when the pie is finished baking?
The pie is done when the center is nearly set and the edges are starting to pull away from the pan.
How should the pie be cooled?
Allow the pie to cool on a wire rack before slicing and serving.
What is a suggested serving addition?
Serving the pie with a dollop of whipped cream is highly recommended.
Can this pie be served for Thanksgiving?
Yes, it is a perfect alternative to traditional pumpkin pie for Thanksgiving or other autumn celebrations.
Should I remove the seeds from the squash?
Yes, after roasting and cooling, cut the squash lengthwise and scoop out the seeds before extracting the pulp.
Is there sodium or cholesterol data available?
According to the provided information, sodium and cholesterol levels are not specified.
What is the main texture of this pie?
The pie has a silky and luscious custard-like texture.
What tags define this recipe?
This recipe is tagged under butternut squash, pie, dessert, fall recipes, thanksgiving, easy baking, vegetarian, autumn, and comfort food.