Butternut Squash Pie

By Addie

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

Ingredients

• Pastry for single-crust pie (9 inches)
• 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 eggs
• 1/4 cup water
• 3 teaspoons vanilla extract
• Whipped cream, optional

Preparation

Step 1

Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.

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

Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.

Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.
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REVIEWS:

I personally thought this pie was too sweet, but that could be because I am eating healthier these days and don't have the same sweet tooth I used to have. The pie was very creamy.

I add a little pumpkin pie spice to my squash pies. I have been making squash pie for years, and I prefer them to pumpkin. They taste very similar. Yum Yum. I will add this recipe to my collection also. Thanks.