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Butternut Squash Pie
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Recipe Filed Under
Squash, American, Baking, 1 hour, Dessert, Pie, Fall, Thanksgiving

Provided By:
Taste of Home

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    • Recipe courtesy of Taste of Home Baking, All New Edition/Readers Digest, 2011.

    Ingredients

    Serves:

    Directions

    Line a 9-in. pie plate with pastry. Trim pastry to 1/2-in. beyond edge of plate and flute edges. Cut out scrapes with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.

    In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust. Cover edges loosely with foil.

    Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Store in refrigerator.

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    1 Comment

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    d17527

    I think you should seriously consider putting pictures of the Squash up, as you do with the results in recipes, so that people can identify them quickly at the grocery stares/ small supermarkets which take over as the farm markets along the roadside close after the pumpkin season.

    October 03 2011 at 11:04 PM Report abuse rate up rate down Reply

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