impossible butternut squash pie (like pumpkin)

Name: IMPOSSIBLE BUTTERNUT SQUASH PIE (like pumpkin)
Prep time: 10 min
Cook time: 45 min
Cuisine: American
Ingredients: 1-3/4 cup(s) from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!; 1 package(s) softened cream cheese, cut up into 14 pieces; 1/4 teaspoon(s) butter flavoring......can use vanilla flavoring; 1/2 cup(s) sugar; 1/2 cup(s) original bisquick; 1-1/2 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) nutmeg; - for serving top the pie......whipping cream and pecan halves....if desired

(2 RATINGS)

158 Pinches 4 Photos

Nancy J. Patrykus

Spokane, WA

Updated on Nov 16, 2012

This is a BUTTERNUT SQUASH PIE. I have been making this pie for years. This pie makes it's own crust, with the help of a blender! A quick & very easy recipe. It won 2nd prize at the Indiana Fair. It is always a winner! Guests think it is the best "pumpkin" pie they ever had! Are they surprised when I tell them it is a squash pie! I have the recipe all printed out for them,for when they go home. Please try it.. You will be AMAZED AT HOW DELICIOUS IT IS. NANCY...11/15/12

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield family & guests

Ingredients

1-3/4 cup from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!
1 package softened cream cheese, cut up into 14 pieces
1/4 teaspoon butter flavoring......can use vanilla flavoring
1/2 cup sugar
1/2 cup original bisquick
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
- for serving top the pie......whipping cream and pecan halves....if desired

How To Make impossible butternut squash pie (like pumpkin)

Step 1

pre-heat oven to 350 F. Spray a 9 inch pyrex pie plate with cooking spray. In a blender, place all 7 pie ingredients. Cover and blend on high for about 2 minutes. or until smooth.. Pour into your pie plate. Do not over fill ! Sprinkle a little nutmeg on top. If you have any leftovers...put in a small or individual pie pan. Keep an eye on the smaller pan...as it will be done before the larger pie! ** NOTE: Nice to have the smaller one to taste....tee hee.

Step 2

Bake about 45-50 minutes....until center is dry. Take out and cool on a wire rack, for about an hour or two. Then put in refrigerator at least 2-3 hours before serving. When ready to serve....put dollops of whipped cream on serving pieces... and top with a pecans.......looks so pretty!!!! ENJOY!!!!! I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash. Squash seems to have a more delicate, and milder taste than pumpkin. I do hope you will try this recipe... and please let me know....Thank you.
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