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Gallery Spiced Butternut-Squash Pie Recipe Summary prep: 40 mins total: 5 hrs Servings: 10
Ingredients Ingredient Checklist 1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces 1 cup half-and-half 3/4 cup packed light-brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 large eggs 1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked Whipped cream (optional)
Cook’s Notes To prepare the squash: Halve squash lengthwise, peel with a vegetable peeler or paring knife, and then scoop out seeds with a spoon.
Gallery Spiced Butternut-Squash Pie
Recipe Summary prep: 40 mins total: 5 hrs Servings: 10
Gallery
Spiced Butternut-Squash Pie
Spiced Butternut-Squash Pie
Spiced Butternut-Squash Pie
Recipe Summary prep: 40 mins total: 5 hrs Servings: 10
Recipe Summary
prep: 40 mins total: 5 hrs
Servings: 10
prep: 40 mins
total: 5 hrs
prep:
40 mins
total:
5 hrs
Servings: 10
10
Ingredients
Ingredients
- 1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces 1 cup half-and-half 3/4 cup packed light-brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 large eggs 1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked Whipped cream (optional)
Directions
Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
Cool completely. Serve with whipped cream, if desired.
Cook’s Notes To prepare the squash: Halve squash lengthwise, peel with a vegetable peeler or paring knife, and then scoop out seeds with a spoon.
Cook’s Notes
To prepare the squash: Halve squash lengthwise, peel with a vegetable peeler or paring knife, and then scoop out seeds with a spoon.
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All Reviews for Spiced Butternut-Squash Pie
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All Reviews for Spiced Butternut-Squash Pie
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
