Real Recipes From Real Home Cooks ®

butternut squash pie with praline topping

a recipe by
M. Bryan
West, TN

If you do not have any pumpkin pie spice, use the following – 1 tsp cinnamon, 1 pinch of the following – allspice, ground cloves, ginger & nutmeg. Can also use sweet potatoes or pumpkin in place of the squash.

serves 8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For butternut squash pie with praline topping

  • 2 md
    butternut squash, peeled, seeds removed and cut in cubes
  • 1/2 c
    butter, melted
  • 2 dash
    cinnamon and brown sugar
  • 3 c
    cooked butternut squash
  • 1 c
    lightly packed brown sugar
  • 1/4 c
  • 1 Tbsp
    corn starch
  • 1 lg
    egg, beaten
  • 1 c
    evaporated milk (not condensed)
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    amaretto liqueur (optional)
  • 1/2 tsp
    pumpkin pie spices
  • 1
    9" unbaked pie shell
  • 1 c
    pecans, chopped
  • 1 c
    brown sugar
  • 1-2 Tbsp

How To Make butternut squash pie with praline topping

  • 1
    Prepare your squash by peeling, removing seeds and cut in cubes. I put my in a 9 x 13 pan. Pour ½ cup melted butter over them. Sprinkle with brown sugar and cinnamon. Mix to coat. Bake at 400 until tender. 40-60 minutes
  • 2
    For the pie: Preheat oven to 350.
  • 3
    With a mixer or food processor, mix squash until mashed up. Add next 8 ingredients and mix until smooth. Pour in pie shell.
  • 4
    Cover crust edges with foil or pie crust shield. Bake for 50-60 minutes or until knife comes out clean when inserted. (Mine never did come out clean in the middle and it was fine. Just as long as it’s not jiggly like it’s not cooked.)
  • 5
    In the last 10 minutes of cooking, pull out pie and apply the topping. Mix the pecans and brown sugar and spread all over the top. Apply dabs of butter across the top and put back in the oven for 10 minutes. Check at 5 minutes to make sure topping doesn’t burn.