Wait. Don't run away. It's not as scary or weird as you think.
Pumpkin is a squash, right? Well, so is its cousin, butternut squash. Their respective pies are prepared in similar ways, where you roast the squash, puree it, add some spices and then bake it in a crust.
My husband, who is normally not a huge pumpkin fan, gave this pie a B+ rating. He noted that it was similar to a pumpkin pie in texture and wasn't too sweet. I agree - it was a nice alternative to pumpkin pie though still somewhat similar. The taste is just slightly different, and the brown sugar was more prominent in this pie.
Actually, now that I think about it, if you brought this pie to Thanksgiving and called it a pumpkin pie, I'm not sure if many people would know the difference. Try it for yourself and let me know what you think.
Butternut squash pie
- 1 unbaked and chilled 9-inch pie shell (I used a refrigerated, store-bought crust)
- 1 large butternut squash, cooked and pureed (about 1 and 1/2 cups pureed squash)
- 1 cup light brown sugar, firmly packed
- 3 large eggs
- 3/4 cup evaporated milk or half-and-half
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 Tablespoons all-purpose flour
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), mix the squash puree and brown sugar on medium speed until well blended.
Add all of the remaining ingredients and mix until everything has been fully incorporated.
Pour the batter into the unbaked pie shell for 45-55 minutes or until the pie is set. You can check the pie after 35 minutes and then cover the crust edges with tin foil so it doesn't burn.
Allow the pie to cool before serving. Serve with whipped cream or a scoop of vanilla ice cream if desired.
Pie should be stored, covered, in the refrigerator. It will keep for several days.
Yield: One 9" pie (about 8-10 servings)