Name: Butternut Squash Pie
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Dough for single-crust pie -; 1-1/4 cups sugar -; 4-1/2 teaspoons cornstarch -; 1 tablespoon ground cinnamon -; 3 cups mashed cooked butternut squash -; 1/2 cup butter, softened -; 2 large eggs, room temperature -; 1/4 cup water -; 3 teaspoons vanilla extract -; Whipped cream, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Pie

1. Dough for single-crust pie -

2. 1-1/4 cups sugar -

3. 4-1/2 teaspoons cornstarch -

4. 1 tablespoon ground cinnamon -

5. 3 cups mashed cooked butternut squash -

6. 1/2 cup butter, softened -

7. 2 large eggs, room temperature -

8. 1/4 cup water -

9. 3 teaspoons vanilla extract -

10. Whipped cream, optional -

How to cook deliciously - Butternut Squash Pie

1. Stage

Preheat the oven to 350°F. On a lightly floured surface, roll the dough into a 1/8-inch-thick circle, then transfer the dough to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, then flute the edge. If desired, cut out scraps of the dough with a leaf-shaped cookie cutter for garnishing, then place the pie plate on a baking sheet and set it aside.

2. Stage

In a large bowl, combine the sugar, cornstarch and cinnamon, then beat in the squash, butter, eggs, water and vanilla until smooth. Pour the filling into the crust.

3. Stage

Cover the edges loosely with foil, then bake the pie for 15 minutes. Remove the foil, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes longer.

4. Stage

Bake the leaf cutouts until they're golden brown, five to seven minutes.

5. Stage

Cool the pie and the cutouts on a wire rack for one hour. Refrigerate the pie until it's chilled, then garnish it with the pastry leaves and whipped cream.