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Butternut Squash Pie

Total Time: 300 min.
Servings: 8

What you need

4 cups roasted butternut squash, cooled
1/4 teaspoon cinnamon
1/3 cup dark brown sugar
1 egg
3 egg yolks
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of salt
4 ounces sweetened condensed milk

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How to do it

1. Prepare the squash: Fill a deep pan with 1/2 inch of water. Quarter the butternut squash and scoop out the seeds.

2. Place the squash pieces inside up in the water. Cover the top tightly with foil and roast at 400° Fahrenheit for 45 minutes to 1 hour, until the flesh is fork tender. Be careful when removing the foil, the steam can burn you.

3. Make the filling: Preheat the oven to 350°F. Allow the squash to cool, scrape if from the skins, and place 4 cups of the squash flesh in the bowl of the food processor with the sweetened condensed milk. Puree in the food processor for 3 minutes, stopping frequently to scrape down the sides. The mixture should be very smooth.

4. Add the egg and extra yolks, the sugar, spices, and salt, and process for another minute, scraping down the sides.

5. Pour the mixture into the prepared crust.

6. Bake the pie on the middle rack of the oven for 30 to 40 minutes, rotating every ten minutes to prevent burning.

7. Bake until the filling puffs slightly and pulls away from the crust a bit. Allow the pie to cool completely before serving. Top with whipped cream or a marshmallow (brulee the marshmallow under the broiler or using a torch).

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Nutrition

Calories
142.75cal ( 7.14% of daily need)
Fat
3.65g ( 5.62% of daily need)
Saturated Fat
1.63g ( 10.2% of daily need)
Carbohydrates
25.43g ( 8.48% of daily need)
Sugar
18.23g ( 20.26% of daily need)
Cholesterol
98.52mg ( 32.84% of daily need)
Sodium
39.35mg ( 1.71% of daily need)
Protein
3.62g ( 7.24% of daily need)
Vitamin A
7606.2IU ( 152.12% of daily need)
Vitamin C
15.07mg ( 18.27% of daily need)
Manganese
0.25mg ( 12.47% of daily need)
Selenium
8.17µg ( 11.67% of daily need)
Phosphorus
97.14mg ( 9.71% of daily need)
Calcium
94.28mg ( 9.43% of daily need)
Potassium
329.92mg ( 9.43% of daily need)
Vitamin E
1.26mg ( 8.43% of daily need)
Folate
33.07µg ( 8.27% of daily need)
Vitamin B2
0.13mg ( 7.9% of daily need)
Vitamin B6
0.15mg ( 7.68% of daily need)
Magnesium
29.99mg ( 7.5% of daily need)
Vitamin B5
0.69mg ( 6.86% of daily need)
Vitamin B1
0.1mg ( 6.48% of daily need)
Fiber
1.48g ( 5.93% of daily need)
Iron
0.92mg ( 5.11% of daily need)
Vitamin B3
0.91mg ( 4.56% of daily need)
Vitamin B12
0.24µg ( 4.05% of daily need)
Copper
0.07mg ( 3.4% of daily need)
Vitamin D
0.5µg ( 3.35% of daily need)
Zinc
0.48mg ( 3.19% of daily need)

Breakdown

Proteins
9.72%
Fat
22.05%
Carbs
68.23%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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