Halloween Pumpkin Butternut Squash Pie (Printable)
Savory autumn pie with roasted butternut squash, pumpkin puree, and melted Gruyere in a flaky crust.
# What You'll Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 1 cup pumpkin puree (unsweetened)
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup baby spinach, chopped
→ Dairy & Eggs
06 - 3 large eggs
07 - 1 cup whole milk or heavy cream
08 - 1 cup shredded Gruyere or sharp cheddar cheese
→ Crust
09 - 1 9-inch savory pie crust (homemade or store-bought)
→ Herbs & Spices
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon nutmeg
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt
→ Other
16 - 2 tablespoons olive oil
17 - 1 tablespoon fresh sage, chopped (optional)
# How To Make It:
01 - Preheat oven to 375°F (190°C).
02 - Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender. Let cool slightly.
03 - In a skillet, heat remaining olive oil over medium heat. Sauté the onion until translucent (about 4 minutes), then add garlic and cook 1 minute more. Stir in baby spinach and cook until wilted. Remove from heat.
04 - In a large bowl, whisk together eggs, milk or cream, cumin, paprika, nutmeg, thyme, black pepper, and salt.
05 - Add the pumpkin puree, roasted butternut squash, sautéed vegetable mixture, cheese, and fresh sage (if using). Mix until well combined.
06 - Roll out the pie crust and fit into a 9-inch pie pan. Trim and flute edges as desired.
07 - Pour the filling into the prepared crust and smooth the top.
08 - Bake for 35-40 minutes, or until the center is set and the top is golden brown.
09 - Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The sweet pumpkin and savory butternut create this incredible depth that nobody expects from a pie
- It's one of those dishes that looks fancy but comes together faster than you think
- The leftovers are even better the next day, if you somehow have any
02 -
- The custard needs time to set, so don't skip the cooling period or you'll end up with soup instead of pie
- If the crust edges start browning too quickly, tent them with foil for the last 10 minutes of baking
03 -
- Room temperature ingredients blend more smoothly, so take your eggs and dairy out about 20 minutes before starting
- Place your pie pan on a baking sheet to catch any potential drips and make it easier to move in and out of the oven