Butternut Squash Pie - No Crust Needed
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.
Sniffing Out the Best Vegetables
1 can of Butternut Squash 15 oz.
1 can of evaporated milk 13 oz.
1 cup granulated sugar
1 stick of butter or margarine
1 Tablespoon flour
1 tsp vanilla
Dash of salt, cinnamon and nutmeg
1 Tablespoon Crisco shortening to grease the pie dish
To use fresh baked squash, substitute two (2) cups for the canned or frozen squash.
I've been making this pie since the seventies using canned squash. Recently I tried using fresh baked and even frozen squash. The surprise is that it comes out great whether using canned, fresh or frozen squash.
1 9 inch pie dish (glass or metal)
Mixing bowl (medium)
Electric or hand mixer
Standard oven set at 350 degrees f.
Instructions for the Pie
Preheat the oven to three hundred-fifty (350) degrees Fahrenheit. The oven at my house bakes a little on the hot side. I use an oven thermometer to make sure the temperature is correct.
Lightly grease the glass pie dish with about a tablespoon of Crisco shortening using a paper towel to spread on a thin coating, wiping off the excess.
In a medium sized 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 blending these together with the egg mixture.
Add the squash and the vanilla extract to the mixture
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. This is what forms a light buttery crust on top of the custard filling.
Be sure the oven is fully up to temperature before putting the pie in to bake.
Frozen Butternut or Winter Squash
The pie can be made with fresh baked butternut squash, canned or frozen (thawed) squash.
Pour the mixture into a greased nine (9) inch glass or metal pie dish and bake at three hundred fifty degrees Fahrenheit (350 degrees) for one hour.
Tip: Don't Open the Door
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.
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.
Are you a seasoned baker or a beginner?
© 2011 Peg Cole