BUTTERNUT SQUASH PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 in 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.
Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
BUTTERNUT PIE WITH OR WITHOUT CRUST
If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything except for pie crust with whisk.
- Pour into crust.
- Bake in preheated oven at 425° for for 15 minutes.
- Lower temperature to 325° and bake for 45 more minute.
Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1
BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST
Make and share this Butternut Squash Pie With Graham Cracker Crust recipe from Food.com.
Provided by ellamaesplace
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .
Nutrition Facts : Calories 314, Fat 11.7, SaturatedFat 2.6, Cholesterol 71.1, Sodium 323.7, Carbohydrate 48.8, Fiber 1.5, Sugar 35.1, Protein 5.1
BUTTER PIE CRUST
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 5
Steps:
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
BUTTERNUT CRUST PIZZA
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 slices
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 400 degrees F.
- Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
- To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
- Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
- While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
- Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
- Top with the pesto and spread it, leaving a 1/2-inch border.
- For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
BUTTER CRUNCH PIE CRUST
An easy pie crust made with pecans or walnuts. This is from a church cookbook submitted by a friend of my grandma's, Ida Mae.
Provided by Kaarin
Categories Dessert
Time 25m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Mix flour, sugar and nuts.
- Cut in the butter with a pastry blender until the texture of coarse crumbs.
- Spread in a 9x13 pan.
- bake at 400 degrees for 15 minutes.
- Remove from oven and stir with a spoon.
- Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
- Cool.
Nutrition Facts : Calories 1852.7, Fat 132.5, SaturatedFat 61.9, Cholesterol 244, Sodium 677.7, Carbohydrate 156.5, Fiber 8.6, Sugar 55.5, Protein 18.9
BUTTERNUT HARVEST PIES
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 pies (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
BUTTERNUT PIE CRUST
I love pies (being from England my favourite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!
Provided by PaulaM11
Categories Butternut Squash Recipes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.n
Nutrition Facts : Calories 95.6 calories, Carbohydrate 19.4 g, Cholesterol 11.6 mg, Fat 0.6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.1 g
BUTTERNUT SQUASH PIE
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Provided by The New York Times
Categories pies and tarts, dessert
Time 2h
Yield 1 9-inch pie
Number Of Ingredients 23
Steps:
- Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
- Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
- Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
- Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
- While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
- Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
BUTTERNUT SQUASH PIE
This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
Provided by PeasantsHearth
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
- Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
- Cut the squash in half, and remove the seeds.
- Scoop out about 2 cups of the pulp and place in your blender or food processor.
- Add all remaining ingredients and blend until smooth.
- Pour into prepared pie crust.
- Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
- Cool on a wire rack.
BUTTER PIE CRUST
Butter Pie Crust
Categories Food Processor Dessert Freeze/Chill Christmas Thanksgiving Fall Winter Chill Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 nine-inch deep-dish crusts
Number Of Ingredients 5
Steps:
- Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
BUTTERNUT-SWEET POTATO PIE
If you're looking for a memorable dessert, this custardlike pie will certainly fit the bill. It's super easy to put together and slices like a dream. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell., Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
Nutrition Facts : Calories 373 calories, Fat 18g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 370mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
BUTTERNUT PIE CRUST
I love pies (being from England my favourite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!
Provided by PaulaM11
Categories Butternut Squash Recipes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.n
Nutrition Facts : Calories 95.6 calories, Carbohydrate 19.4 g, Cholesterol 11.6 mg, Fat 0.6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.1 g
BUTTERNUT PUMPKIN PIE WITH A BROWN RICE CRUST
A wonderfully healthy low fat vegetarian pie with a brown rice crust. This recipe is also free of dairy products and eggs. I've adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge! I was inspired to go looking among my recipe books after recently making ClareVH's Recipe #83812. I knew that somewhere was a recipe I'd made years ago with a rice crust, and I found this one. I'm not a hundred percent sure if this is the one I've made previously. From memory it was, but I certainly I haven't tried it recently! This pie could be made with white rice (brown rice is more nutritious), but I'd suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. The original recipe, in the filling, had kuzi (a Japanese arrowroot) listed as an alternative ingredient to arrowroot, but Zaar didn't recognise kuzi as an ingredient. If you're feeling adventurous, you may want to hunt it out! If you enjoyed rice the crust in this recipe, you may also like my Recipe #147047.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 25
Steps:
- RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden.
- FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.).
- Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture.
- Heat the oil in a large pan, preferably non-stick, and sauté the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn.
- Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated.
- Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute.
- Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this.
- Bake in a moderate oven for 20-25 minutes.
- SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes.
- Allow the pie to stand for 5 minutes before serving.
- Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari.
- NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.
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