• 6servings
  • 60minutes
  • 406calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie (9 inches)

  2. 1-1/4 cups sugar

  3. 4-1/2 teaspoons cornstarch

  4. 1 tablespoon ground cinnamon

  5. 3 cups mashed cooked butternut squash

  6. 1/2 cup butter, softened

  7. 2 eggs

  8. 1/4 cup water

  9. 3 teaspoons vanilla extract

  10. Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. Butternut Squash Pie Recipe photo by Taste of Home Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.

  2. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.

  3. Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.

  4. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.


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