Butternut Squash Pie
As this pie is baking, your kitchen will be filled with the heady scent of cinnamon, ginger and cloves. Its beautiful deep orange hue is a reminder of the changing colors you find up north during autumn.
Servings: 8
Ingredients
- 1 9-inch homemade or store-bought pie crust
Filling
- 4 large eggs
- 1 medium butternut squash or use 24 ounces packaged cut-up raw squash
- 1/3 cup honey
- 1 cup plain Greek yogurt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 teaspoons vanilla extract
- Additional cinnamon for sprinkling
Instructions
- Cut off top of squash. With a vegetable peeler or sharp knife, remove skin. Cut squash in half lengthwise; scoop out seeds and membranes. Cut squash into about 2-inch chunks.
- In a large pot of boiling water, cook squash for about 7 minutes or until very tender. (Or steam, if desired.)
- Coarsely mash; measure out about 3 cups.
- Preheat oven to 350 degrees F.
- In blender or food processor, blend the eggs for 1 minute or until light-colored. Add remaining filling ingredients and blend for an additional minute.
- Pour filling into crust. Sprinkle with cinnamon.
- Bake pie for 45 to 50 minutes or until a knife inserted into center comes out clean. Note: If a using store-bought crust, follow directions on package for baking.
- This pie is delicious served warm or chilled.
Notes
Make Ahead and Storage Tips: store pie in the refrigerator, covered for up to 4 days or frozen for up to 4 months.
Timesavers: check if your market has peeled and cut-up raw butternut squash. (available at Trader Joe's, Whole Foods and some supermarkets) I made this pie using a frozen 9-inch spelt organic pie shell from Wholly Wholesome available at natural food stores, some supermarkets and Whole Foods. This pie is also delicious made without using a crust in a 9-inch pie plate or quiche pan.
You will be amazed how rich and creamy this pie tastes, thanks to the addition of the Greek yogurt!
