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Butternut Squash Pie

Butternut Squash Pie

  • Author: Brian
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This easy Butternut Squash Pie recipe is a cozy, plant-based dessert perfect for autumn. Made with simple, natural ingredients, warm spices, and a creamy texture, it offers a delicious alternative to traditional pies. Ready in under two hours, this pie is perfect for family gatherings or a quiet evening treat, featuring a golden crust and smooth, flavorful filling.

Ingredients

Scale

Pie Filling

  • 3 cups butternut squash puree (about 1 medium squash, roasted and pureed)
  • 1/2 cup maple syrup (natural)
  • 1 cup plant-based milk (almond, oat, or soy)
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon salt
  • 1 tablespoon natural gelling agent

Pie Crust and Toppings

  • 1 store-bought or homemade pie crust (gluten-free option available)
  • 2 tablespoons plant-based butter, melted (plant-based)
  • Optional: small pieces of smoked turkey slices for crust edge
  • Optional: finely chopped toasted pecans or walnuts for topping

Instructions

  1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then roast in a single layer on a baking sheet for 30-40 minutes until tender. Once soft, transfer to a blender or food processor and puree until smooth and silky for a creamy texture.
  2. Make the Pie Filling: In a mixing bowl, combine the butternut squash puree with plant-based milk, maple syrup (natural), ground cinnamon, nutmeg (natural), and salt. Gradually stir in the natural gelling agent to help the filling set well. Mix thoroughly until the filling is smooth and velvety.
  3. Prepare the Crust: Gently press your chosen pie crust into the pie dish. Brush the edges with melted plant-based butter (plant-based) to achieve a golden finish. For a savory hint, tuck in some small pieces of smoked turkey slices around the crust rim if desired.
  4. Assemble and Bake: Pour the filling into the crust, smoothing the top carefully. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean. Cover crust edges with foil if they brown too quickly.
  5. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the natural gelling agent set fully and makes the pie easier to slice.

Notes

  • Use fresh butternut squash puree for the best flavor and texture.
  • Ensure the squash is fully tender after roasting to achieve a smooth filling.
  • Do not skip the cooling step to allow the filling to set properly.
  • Adjust maple syrup (natural) to taste for sweetness.
  • Line your pie dish or workspace with parchment paper for easier crust handling.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 220
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: butternut squash pie, plant-based dessert, fall dessert, gluten-free pie, autumn pie, natural ingredients, dairy-free pie

Find it online: https://puretastekitchen.com/butternut-squash-pie/