Ingredients and Weight:
- Butternut squash (peeled and cubed): 1 lb (450g)
- Pumpkin pie spice: 1.5 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/4 tsp
- Salt: 1/4 tsp
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Large eggs: 2
- Evaporated milk: 1 cup (240ml)
- Heavy cream: 1/2 cup (120ml)
- Butter (melted): 1/2 cup (113g)
- Pie crust: 1 (9-inch/23cm)
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the butternut squash, pumpkin pie spice, cinnamon, cloves, salt, sugars, eggs, evaporated milk, heavy cream, and melted butter. Stir well until combined.
- Pour the filling into the prepared pie crust.
- Bake the pie for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pie cool for at least 2 hours before serving.
Nutritional Information:
One slice (1/8 of the pie) contains approximately:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Rich and creamy pumpkin filling
- Warm and inviting pumpkin pie spice flavors
- Flaky and buttery pie crust
- Perfect for a classic American dessert
User Comments:
- "This pumpkin pie is absolutely delicious! The filling is perfectly smooth and flavorful, and the crust is flaky and buttery. It's a real crowd-pleaser."
- "I'm not usually a pumpkin pie fan, but this recipe changed my mind. It's so rich and creamy, and the spices are perfectly balanced."
- "I've tried many pumpkin pie recipes over the years, but this one is by far the best. It's easy to make and always comes out perfect."
Special Precautions and Tips:
- For a sweeter pie, add 1/4 cup (50g) more sugar to the filling.
- If you don't have a pie crust, you can use a pre-made graham cracker crust.
- Let the pie cool completely before serving to prevent the filling from cracking.
- Store the pie in the refrigerator for up to 3 days.
