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Butternut Squash Pie
Created by: Howcan Team
Ingredients
- 1 1/2 cups of butternut squash puree
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix 1 1/2 cups of butternut squash puree, 3/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- In a separate bowl, beat 2 eggs and stir in 1 cup evaporated milk.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake at 425 degrees F for 15 minutes, then reduce the temperature to 350 degrees F and continue baking for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Allow the pie to cool before serving. Enjoy!
Butternut squash pie has a rich history dating back to early American colonial times, when settlers adapted traditional English pumpkin pie recipes to incorporate the abundant squash of the New World. This delectable dessert gained popularity in the Northeastern United States, particularly in regions known for their bountiful squash harvests. Renowned chefs like Martha Stewart and Ina Garten have popularized their own versions of this autumnal treat, adding a touch of elegance to a humble dish. Today, the best versions of butternut squash pie can be found in cozy farm-to-table restaurants and bakeries that prioritize using fresh, locally sourced ingredients. The key to a perfect butternut squash pie lies in achieving a creamy, spiced filling and a flaky, buttery crust. For a unique twist, some chefs incorporate maple syrup or pecans for added depth of flavor. Whether enjoyed as a Thanksgiving dessert or a comforting fall indulgence, butternut squash pie continues to be a beloved seasonal delight.
90 min
8
320 calories
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