Butternut Squash Pie is a decadent way to use up that leftover squash side. Add some maple syrup and orange zest to fill your home with the scents of fall.
Katie Chase
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Cooling 2 hourshours
Total Time 3 hourshours15 minutesminutes
Equipment
large bowl
whisk
pie plate
Ingredients
Crust
19" pie cruststore-bought or your favorite homemade recipe
Bake for 10 minutes at 400F, then lower temperature to 350F for 50 minutes or until set.
Notes
Pie filling will likely be very full and go to the top of the crust. Move slowly and take caution when loading into the oven. If the crust looks to be browning too quickly, remove and cover the crust with tinfoil. Then return to oven for continued baking. To know if the pie is set, the middle should be slightly firm to touch and should not wiggle when the pie plate has been gently shaken. You can also insert a knife into the middle of the pie. If it comes out clean, it is set. However, this could cause cracking in the pie filling as it cools. Can take bewteen 30-50 minutes to bake completely depending on oven. Judge by the center appearance and inner temperature, not the time.