Crustless Butternut Squash Pie
When my son was six years old, he would frequently ask, "Will you be passing out dessert tonight, Mommy?" My answer would always be the same.
"Only if you eat all your vegetables." He loved this nutritious pie and eagerly asked for seconds.
Easy for the Beginning Baker
Even if you never baked a pie in your life, this recipe is a great place to start. Within a few minutes, you can put this recipe together and have it baking in the oven. The best part is that there's no crust to make.
You'll need a nine (9) inch pie dish and a few basic ingredients from the pantry to get started. The five main ingredients include:
- canned or frozen baked butternut squash
- evaporated milk,
- fresh eggs,
- granulated sugar and
- a spoonful of margarine or butter. Add a spoonful of flour and a dash of cinnamon for flavor and you're almost there.
If you have an electric mixer it saves some effort but the pie will come out just fine if you use a whisk or a hand beater to mix the ingredients together.
Once you've made this easy pie you will want to make it again and again. That spicy aroma of the pie baking in your oven will bring curious family members into the kitchen to see what's cooking. Come try this nutritious dessert that even your kids will love. A bit like spicy custard, they won't even know it is a vegetable unless you tell them.
Fresh Butternut Squash, Uncooked
9 inch pie dish (glass or metal)
Mixing bowl (medium)
Electric or hand mixer
To use fresh baked squash, substitute two (2) cups for the canned or frozen squash. The link takes you to my article on how to bake fresh butternut squash.
I've been making this pie since the seventies using canned squash. Recently I tried using fresh baked and even frozen squash. The pie comes out delicious whether using canned, frozen, or fresh squash.
Frozen Butternut or Winter Squash
- 2 cups baked butternut squash, or a 15 oz. can or a 10 oz package of frozen
- 1 Can Evaporated Milk, 13 ounces
- 4 eggs
- 1 Cup Sugar, Granulated
- 1 Stick Butter, 4 Ounces
- 1 Tablespoon Flour, All Purpose
- 1 teaspoon Vanilla Extract
- Dash Salt, Cinnamon and Nutmeg, Adjust to taste
- 1 Tablespoon Vegetable Shortening, Crisco Solid or Pam
Baked Fresh Squash
Instructions for the Pie
- Preheat the oven to 350° Fahrenheit. I use an oven thermometer to be sure.
- Lightly grease a pie dish using one tablespoon of Crisco vegetable shortening on a paper towel to spread a thin coating. Wipe off the excess
- Using a medium size mixing bowl, mix the sugar and softened butter together until it's creamy.
- Add the eggs, one at a time, mixing after each egg is added.
- Mix a tablespoon of flour with the remaining dry spices: cinnamon, nutmeg and salt and blend these together with the egg mixture.
- Stir in the cooked squash using either one can, one package or two cups of cooled, baked squash.
- Add the vanilla extract.
- Slowly stir in the evaporated milk. The mixture will be watery with loose, floating bits of butter after it is poured into the baking dish.
- Bake for one hour at three hundred fifty degrees Fahrenheit (350 degrees).
When you pour the mixture into a greased nine (9) inch glass or metal pie dish it will be watery and liquid. Don't worry, it will solidify during the baking process. The butter and flour are what forms a nice top crust.
Carefully remove pie from the oven and cool on a wire rack before serving. The pie starts out looking rather puffy, but as it cools, it settles down to look more like pumpkin pie.
Cut the cooled pie into eight (8) slices and add a dash of whipped cream or Cool Whip topping before serving.
The pie may be served either warm or cold.
Store any leftover pie in the refrigerator and use it within seven days.
I hope you'll give this recipe a try. You may be surprised at the creamy texture and subtle difference between this and standard holiday pies.
Baked Butternut Squash Pie
Tips for Successful Pie Baking
- Be sure the oven is fully up to temperature before putting the pie in to bake.
- Don't be tempted to open the oven door during the first hour of baking time. This drops the temperature in the oven and may cause your baked goods to fall with the change of temperature.
Are you a seasoned baker or a beginner?
© 2011 Peg Cole