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Thanksgiving Harvest Butternut Squash Pie

This distinct mix of butternut squash, orange and cinnamon, topped with nuts, brown sugar and butter is sure to please. Dress it up by placing leaf and acorn cutouts on top using the Harvest Mini Metal Cutter Set and baking it in the Pumpkin Pie Pan.

3.8 Average of 4 ratings

Difficulty: Easy
Average of 1 reviews




Ingredients

  • Crust
  • 2 - 9 in. refrigerated piecrust
  • Topping
  • 1/3 cup chopped hazelnuts
  • 1/3 cup chopped walnuts
  • 2 tablespoons butter, melted
  • 2 tablespoons dark brown sugar
  • Filling
  • 2 eggs
  • 2 cups Pureed Butternut squash (leftover or cooked frozen squash)
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Additional whipped cream (optional)

Makes

Pie serves 12.

Instructions:

Step 1

Preheat oven to 400°F. Line Pumpkin Pie Pan with 1 refrigerated pie crust; pierce with fork, line with aluminum foil and fill with weights (i.e. dried beans or rice). Bake 10-12 minutes or until crust is just slightly browned; remove foil and weights and cool.

Step 2

While crust cools, combine nuts, melted butter and brown sugar in small bowl; stir until all nuts are coated. Place on parchment-lined cookie sheet; bake, stirring occasionally, until golden brown, about 5 minutes. Cool completely. Reduce oven temperature to 350°F

Step 3

In same small bowl, lightly beat eggs. Stir in squash, milk, granulated sugar, cinnamon, salt, ginger and cloves; mix well. Place cooled crust on cookie sheet; pour filling into crust. Roll out remaining pie crust; cut out shapes using Mini Metal Cutters. Arrange cut-outs along edge of pie. Bake 40-45 minutes or until center of pie is set when pan is jiggled.

Step 4

Cool pie completely on cooling grid. Refrigerate. To serve, topped with sugared nuts; if desired, top with whipped cream.