Autumn Pie

Roasted butternut squash pie that gives a pumpkin pie a run for its money!

Course Brunch, Dessert

Cuisine American

Keyword autumn, butternut squash, filling, pie, pie crust, warm spices

Budget Frugal

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 168kcal

Preheat oven to 425 degrees.
Melt 2 tablespoons butter in a non-stick skillet. Add the sliced apples and 2 tablespoons brown sugar.
Cook over medium heat until the sugar is melted and the applee are soft. Remove from heat.
Place the roasted butternut squash in a food processor and add the apple, remaining brown sugar, spices, vanilla, heavy cream, salt, and eggs. Pulse until smooth.
Pour filling into an unbaked single pie crust. Lay strips of foil over the edges of the crust to keep them from over browning. Crimp the foil slightly to keep in place
Put the pie on a baking tray on the middle rack of the pre-heated oven. Bake 40 to 60 minutes until the filling is set and the center is no longer jiggly.
Check the crust for desired browning and if needed remove the foil for the last 5-10 minutes of baking. A wooden skewer inserted in the center of the pie should come out clean.
Remove the pie from the oven and cool on a wire rack. The pie may be eaten at room temperature or chilled, served with fresh whipped cream.