Butternut Squash Pie

Oxmoor House
one 9-inch pie


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1 cup cooked, mashed butternut squash
3/4 cup milk, scalded
1/3 cup sugar
1/3 cup firmly packed light brown sugar
2 eggs, beaten
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked (9-inch) pastry shell
3/4 cup finely chopped pecans
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
Whipped cream


Combine squash, milk, sugar, 1/3 cup brown sugar, eggs, cinnamon, nutmeg, and salt in a large mixing bowl; beat well. Pour mixture into pastry shell. Bake at 375° for 20 minutes. Remove from oven.

Combine pecans, 1/2 cup sugar, and butter; mix well. Sprinkle mixture over top of pie. Bake at 375° an additional 25 minutes. Cool slightly, and serve with whipped cream.

Created date

February 2010