A delicious and sweet butternut squash pie with a creamy vanilla sauce.
Ingredients
Pie
- 10eggs
- 3butternut squash
- 1tspsalt
- 1cupsugar
Sauce
- 2cupsmilk
- 125gsalted butter
- 1tspvanilla
- 1cupsugar
Nutrition (per serving)
Calories
245.8kcal (12.29%)
Protein
2.2g (4.4%)
Carbs
31.6g (11.49%)
Sugars
31.6g (63.2%)
Healthy Fat
4.8g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
How to make Butternut Squash Pumpkin Pie
Pie Preparation
Preheat the oven to 180°C.
Mix the eggs, butternut squash, salt, and sugar together until well combined.
Pour the mixture into a baking dish.
Bake in the oven for 30 to 40 minutes until golden brown.
Sauce Preparation
In a saucepan, combine milk, salted butter, vanilla, and sugar.
Place on the stove and bring to a boil.
Final Steps
Pour the hot sauce over the baked pie.
Return the pie to the oven and bake for another 15 minutes.
Let the pie set for 20 minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
245.8kcal (12.29%)
Protein
2.2g (4.4%)
Carbs
31.6g (11.49%)
Sugars
31.6g (63.2%)
Healthy Fat
4.8g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butternut squash is finely mashed for a smoother pie texture.
Use a toothpick to check if the pie is done; it should come out clean.
FAQS
Can I use a different type of squash?
Yes, you can substitute butternut squash with another type of squash, but it may alter the flavor slightly.
Can I make this pie dairy-free?
You can try using a dairy-free milk alternative and dairy-free butter for the sauce.
How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Can I use unsalted butter for the sauce?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to the sauce for flavor.
Is this pie suitable for vegetarians?
Yes, this pie is suitable for vegetarians.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia