Better Than Pumpkin Pie

Better Than Pumpkin Pie

126

"Looks like pumpkin, tastes like pumpkin, but it's butternut squash!"
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Ingredients

1 h 10 m servings 249 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

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  • Ready In

  1. Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

126
  1. 167 Ratings

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Most helpful positive review

Yummy! this IS ever better than pumpkin pie. Super creamy. The squash is easy to deal with if prebaked (halved, seeds scooped out, face down in a baking pan with a little water with a 1/2 inch ...

Most helpful critical review

The butternut squash worked out fine and I like the idea but this recipe was FAR too spicy. I tried again with half the spices and it was still too strong for me!

Yummy! this IS ever better than pumpkin pie. Super creamy. The squash is easy to deal with if prebaked (halved, seeds scooped out, face down in a baking pan with a little water with a 1/2 inch ...

I microwaved a small butternut sq. for three minutes to make it easy to cut and easy to peal. No puncturing necessary, it won't blow up. I ground both my allspice and cloves in a crucible. I add...

This is the best Pumpkin(squash) Pie I have ever made & I`m an old woman! I have been making pie for 50 years.

I had never made any kind of pumpkin pie before, but this one turned out so well that I never WILL make a "real" pumpkin pie! The butternut squash was easy to work with, and the whole recipe wa...

I made this pie for friends & they pronounced it fabulous. For the squash: Cut in half & microwave cut side down in a dish w/ 1/4 " water approx. 15 minutes. Cool & scoop out flesh. Super Easy ...

Wow. I really wanted a pumpkin pie, but I like them made from fresh pumpkin and they were all sold out here. This was fantastic. I followed the recipe exactly with the exception of doing the s...

wow,, this pie is sooo creamy and smooth.. just like i remember pumpkin pie.. it tastes just like it, same color, same everything LOL .. mine wasnt that pretty but its really good. changes i mad...

This is a great pie.I added some pumpkin pie spice,1 teaspoon.for one batch ,I used egg beaters and fat free evaporated milk,It came out great.

I cooked the squash in the oven before peeling and instead of boiling-worked great. Also made real pumpkin to compare. The squash was so smooth, the pumkin still had some strings. Everyone enjoy...