Sweet Butternut Squash Pie

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My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.

Submitted by Lisa Crawford

Updated on January 14, 2022

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

1 unbaked 9-inch pie crust
1 cup white sugar
1 cup mashed, cooked butternut squash
1 cup milk
2 eggs, beaten
¾ teaspoon ground cinnamon
½ teaspoon salt

Directions

Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Nutrition Facts (per serving)

254	Calories
9g	Fat
40g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 254
% Daily Value *
Total Fat 9g	12%
Saturated Fat 3g	13%
Cholesterol 49mg	16%
Sodium 293mg	13%
Total Carbohydrate 40g	14%
Dietary Fiber 2g	6%
Total Sugars 27g
Protein 4g	8%
Vitamin C 4mg	4%
Calcium 58mg	4%
Iron 1mg	6%
Potassium 151mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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