Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Butternut Squash Pie
Butternut squash cooked with eggs, sugar, milk and spices to make a delicious pie.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Butternut Squash Pie
Servings:
8
Calories:
282
kcal
Ingredients
1 3/4
c.
butternut squash puree
or 1 can pumpkin
1
- 9" deep dish pie crust
3
eggs
slightly beaten
1
cup
sugar
brown will work too
1/2
tsp
salt
1
tsp
cinnamon
1/4
tsp.
cloves
1/4
tsp
nutmeg
1/4
tsp
ginger
1
c.
evaporated milk
Instructions
Preheat oven to 450.
Combine eggs, sugar, salt and spices. Beat well.
Blend in squash puree, add milk and beat well.
Pour into uncooked pie crust.
Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes.
Pie is done when knife, inserted in center, comes out clean.
Let cool completely before cutting or refrigerating.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
45
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
290
mg
|
Potassium:
319
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
5662
IU
|
Vitamin C:
11
mg
|
Calcium:
119
mg
|
Iron:
1
mg