Butternut Squash Pie

Western.Chefs's picture

Jan. 10, 2012


9 inch unbaked pie shell 1 (With High And Fluted Edge)
Whipped heavy cream 1/2 Cup (8 tbs)
Maple syrup 1 1/2 Tablespoon (As Required)
To make the filling:
Eggs 3 , slightly beaten
Sugar 1/2 Cup (8 tbs)
Maple syrup/Maple flavored syrup
Ground cinnamon 1/2 Teaspoon
Ground ginger 1/2 Teaspoon
Salt 1/2 Teaspoon
Frozen winter squash 24 Ounce , undrained, thawed (2 Packages, 12 Ounce Each)
Light cream/Half and half 1 Cup (16 tbs)



1. Preheat oven to 400F.

2. To make Filling:

3. In a large bowl, beat combining eggs, sugar, maple syrup, spices, salt, squash and light cream with portable electric mixer or rotary beater, until smooth.


4. Into unbaked pie shell turn most of filling , place on lowest shelf of oven and pour in rest of filling.

5. Bake 55 to 60 minutes until filling is set in center when pie is gently shaken.

6. Let it cool on wire rack.


7. Serve pie slightly warm or cold with a garnish with whipped-cream rosettes drizzled with maple syrup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 828Calories from Fat 407

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 558 mg23.25%

Total Carbohydrates 96 g32%

Dietary Fiber 3 g12%

Sugars 58 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet