Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 467kcal 23%
Fat 21g 32%
Saturated Fat 11g 55%
Carbohydrates 60g 20%
Fiber 2g 8%
Sugar 43g 86%
Protein 9g 18%
Cholesterol 88mg 29%
Sodium 312mg 13%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Pumpkin Pie

Name: Butternut Pumpkin Pie
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 12
Ingredients: 14 ounces (about 1 3/4 cups; 395g) roasted butternut squash purée, from one 7-inch butternut squash (24 ounces; 680g); 19 ounces Sweetened Condensed Milk (about 2 cups; 540g); 4 ounces light brown sugar (about 1/2 cup, firmly packed; 115g); 1/2 ounce vanilla extract or bourbon (about 1 tablespoon; 15g); 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/8 teaspoon ground cloves; 1 ounce unsalted butter, melted and warm (about 2 tablespoons; 30g); 3 large eggs, straight from the fridge (about 5 1/4 ounces; 145g); 1/2 recipe Old-Fashioned Flaky Pie Dough , blind-baked

Prep 20m

Cook 1h 35m

Total 1h 55m

This Butternut Pumpkin Pie recipe combines roasted butternut squash purée with sweetened condensed milk, brown sugar, warm spices, and eggs in a flaky pie crust. The result is a rich and delicious dessert that's perfect for fall!

Nutrition Facts

Butternut Pumpkin Pie

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