Butternut Pumpkin Pie

This smooth and creamy made from scratch Butternut Squash Pie tastes even better than traditional pumpkin pie, filled with brown sugar, cinnamon and vanilla!

Thanksgiving will be here in just a few short weeks, and do I have a pie for you!!!!! Butternut Pumpkin Pie! There's nothing better than a fresh homemade pie at the end of a holiday meal. Pumpkin pie is a favorite in our house, but I think I love this butternut pumpkin pie even more! 

This, smooth, custard-like pie is filled with roasted butternut squash, brown sugar, cinnamon and vanilla. The filling is similar to pumpkin pie in texture and flavor, but a bit sweeter when you roast the butternut squash before puréeing. Butternut squash pie is a delicious substitute for pumpkin pie, and I trust me when I say no one will be able to tell the difference. 

We grow butternut squash in our fall garden, but it is also readily available in the grocery store, so we enjoy this yummy pie year round. Butternut squash pie is absolutely delicious, plain, but you san also serve it with sweetened fresh cream, or top with a light and fluffy, toasted meringue. Be prepared, because if you make this for Thanksgiving everyone will be asking for the recipe. 

To start you will need to roast the butternut squash. Pre-heat the oven to 375 degrees. Using a large, sturdy knife, cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard.

Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil, coating the entire surface. Turn the squash over skin side up and brush with additional oil. Add 1/4 cup of water to the pan and place in the oven.

Roast the the squash for approximately 45 minutes, or until soft, and fork-tender. Remove from oven and allow to cool. Scoop flesh from the skin and puree.

Lower the temperature of the oven to 350 degrees. In a medium size bowl, beat the egg whites until foamy and set aside. In a stand mixer bowl, add the pureed squash, brown sugar. flour, evaporated milk, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix to combine. Gently fold the egg whites into the batter. 

Pour the pumpkin mixture into an unbaked pie crust. Bake at 350 degrees for 35-40 minutes or until done. The pie is done when the middle is slightly jiggly and no longer looks wet. You can insert a knife in the center of the pie. If it comes out clean the pie is done. 

Cool pie on a wire rack for 2 hours before placing in the refrigerator to chill before serving. 

Slice and serve with fresh sweetened cream. 

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