Hometown Harvest Butternut Squash Pie

I have always been a fan of pies, my favorite is still my Southern Pecan Pie, but I love to try new flavors! When my husband took me to his home state of Montana this past summer I tried Huckleberry and Bumbleberry, which were both sweet and delicious. During Fall I love traditional flavors like pumpkin and sweet potato but when I cam across this recipe for Butternut Squash Pie in Gooseberry Patch’s Hometown Harvest cookbook, I knew I had to try it!
It holds together well, has a nice texture and hint of spice and is similar to a pumpkin pie. Try this recipe for your next family dinner, or even Thanksgiving dinner!
Remember you can enter to win the Hometown Harvest cookbook below!

Serves 6-8

See my easy recipe for whipped cream here

 Directions:

1. Place squash halves in a shallow baking pan, cut side up.
2. Top with butter, cover with aluminum foil.
3. Bake for 375 degrees for about one hour, until fork tender.
4. Remove from oven; turn squash halves on their side in the pan and allow liquid to drain until cool. 
5. Scoop squash pulp into a bowl and mash, discarding skin. 
6. Measure 1 1/2 cups of mashed squash into the top of a double boiler; add milk and warm through over low heat.
7. In a separate bowl, mix sugar, flour, spices, and salt; add eggs.
8. Whisk well; add to squash mixture and stir well.
9. Warm through, but do not boil.
10. Pour warm filling into unbaked pie crust.
11. Bake at 400 degrees for 10 minutes.
12. Reduce heat to 350 degrees; bake until pie sets, about 15-20 minutes.
13. Top servings with a dollop of whipped cream. 

Recipe from Hometown Harvest cookbook.

Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with 1-2 tbsp butter in each half. Optional- the recipe says to cover in aluminum foil. I chose not too, as I have always roasted this way instead. Bake at 375 for about an hour or until cooked through and fork tender.

Remove the squash from oven and let cool. Optional: turn on their side and let an liquid drain.

Then using a spoon remove squash pulp and place in a bowl.

Mash gently and throw away skins. 

I ended up only needing half of the squash for the pie. The other half I used for another recipe.

Make a double boiler using a saucepan filled 1/3 of the way with water and a smaller metal bowl or saucepan on top. Bring water to a simmer.

Mix in squash and evaporated milk to the double boiler and let heat over low, stirring and breaking apart any chunks.

In a separate bowl, mix sugar, flour, spices, and salt; add eggs.

Whisk well.

Slowly add mixture to squash mix in the double boiler.

Stir continuously and warm through but make sure not to boil or scald.

You can either make your own pie dough (here’s my recipe here) or use a premade pie dough as pictured above or like the recipe says use a premade pie shell. I like to use my own 9 inch pie plate so I used this pie crust and crimped the edges.

Pour filling into unbaked pie crust. Bake pie at 400 degrees for 10 minutes.

Optional decoration: use a cookie cutter or pie stamp (I bought my set at William Sonoma) make designs like flowers or leaves. I used the extra pie dough that I removed from the crust when crimping the edges and rolled it out. It was enough for me to make 11 flowers! Bake these for 10-15 minutes once you turn the heat down to 350 degrees for the pie.

Turn heat down to 350 degrees, add optional pie decoration shapes to pan and bake for another 15 minutes or so.

You can serve the pie with a dollop of freshly made Whipped Cream.

I love how my pie crust flowers turned out!

Serve warm or at room temperature with whipped cream.

Now doesn’t that look tasty? Try a slice today!

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