Recipe – Butternut Squash Pie with Meringue Topping

Butternut squash is a winter favorite that’s easy to roast and puree into a creamy pie filling. It also pairs well with a toasted meringue topping for an extra decadent dessert.

Make this pie for your next dinner party or holiday meal. It’s sure to be a crowd-pleaser!

Origin and History

If you’re tired of the same old pumpkin pie this year, switch things up and make a butternut squash pie with a delicious meringue topping. The perfect fall or holiday dessert is sure to be a hit!

The origin of this classic pie can be traced back to the 18th century in America. It is a sweet and creamy concoction with butternut squash, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. It can be made with either a standard pie crust or a shortbread crust.

Although a variety of different types of squash have been used in the recipe, butternut squash is the most commonly used in the pie. It has a mild, sweet flavor that is rich and delicious, making it an ideal choice for any pie filling.

This pie is a staple at many Thanksgiving dinner tables in the United States, and it can be served with sweetened whipped cream or ice cream on top.

Great Weeknight Dessert

There are times when you just need a dessert, but not enough time to bake a cake or spend hours in the kitchen making a pie. In those moments, you may need to turn to easy desserts that satisfy your sweet tooth on a busy night without demanding much effort or energy.

Butternut Squash Pie with Meringue Topping is one of those recipes that is sure to satisfy your cravings. You can make it in a few short steps and it will be ready to serve after dinner or even when you get home from work. It is also very easy to make ahead and keep in the refrigerator for a few days or longer.

The crust in this pie is super flaky and full of butter, topped with a giant pile of fluffy meringue. The meringue is a mixture of egg whites and sugar that is heated, whipped to stiff peaks, and then spread on top of the pie. It is then toasted with either a kitchen torch or oven broiler.

This recipe is best made with a butternut squash that you roast and puree yourself, but to save some time and hassle you can use pre-cut or canned squash in this recipe. You can even buy a canned pie filling to add to your pie crust to help it hold up and bake faster.

You can use a variety of spices and seasonings in this pie. You can also add a splash of maple syrup to the mashed squash before you roast it for added sweetness and flavor.

You can also try adding marshmallows to the top of the meringue and toasting them with a kitchen torch before you top the pie, but beware that the meringue will not have a fully cooked texture if you do so. You will need to wait for it to set completely before slicing or serving, so don’t overbake it.

Elegant and Delicious

Butternut squash has a subtle, nutty flavor and silky texture. It’s a delicious substitute for pumpkin and works well in this pie. The recipe calls for a flaky butter pie crust, but you can also use a graham cracker or gingersnap crust to make the dish even more festive.

Topping the pie with meringue is a beautiful way to finish the dessert and give it an extra special touch. It’s easy to make and will take your pie from delicious to stunning!

Basic Recipe Information

• Yields: 8 – 10 servings
• Prep time: 0 hours 20 mins
• Total time: 4 hours 50 mins

Ingredients

• Cooking spray
• 1 2-pound butternut squash, halved lengthwise and seeded
• Basic Pie Dough
• All-purpose flour, for work surface
• 3/4 c. whole milk
• 3 large eggs
• 2 tsp. grated fresh ginger
• 1/2 c. packed brown sugar
• 1/2 c. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. kosher salt
• For Topping
• 2 large egg whites
• 1/3 c. granulated sugar
• 1/4 tsp. cream of tartar
• 1/2 tsp. pure vanilla extract

Preparation Directions

• Make pie — Preheat oven to 400°F. Lightly grease a rimmed baking sheet. Place squash on baking sheet, cut sides down. Bake, in lower half of oven, until golden brown and cooked through, 30 to 35 minutes. Cool completely. Once cool, scoop out flesh. Discard skin.
• Meanwhile, roll dough into a 12-inch circle on a lightly floured surface. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp. Chill 20 minutes to 24 hours.
• Reduce oven temperature to 375°F. Line dough with parchment paper and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment and beans and bake until crust is set but still pale, 10 to 12 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Pulse squash, milk, eggs, and ginger in a food processor until combined. Add brown sugar, granulated sugar, cinnamon, allspice, and salt and puree until smooth, 10 to 12 seconds.
• Pour filling into crust. Bake until edges are just set and center is still slightly wobbly, 30 to 40 minutes. Cool completely.
• Make topping: Whisk together egg whites, sugar, and cream of tartar in a bowl. Set bowl over a saucepan of simmering water (bowl should not touch water) and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes. Remove from heat and beat with an electric mixer on low speed, gradually increasing to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in vanilla. Spoon on pie and broil or use a kitchen torch to toast topping.