My butternut squash pie recipe with lemon and cinnamon is easy and delicious! By roasting the butternut squash in the oven to bring out the flavor and then adding lemon zest and juice brighten everything up, this pie is gets off to a great start. With the addition of evaporated milk, brown sugar, and cinnamon, this pie turns out to be very similar to pumpkin pie, but slightly more flavorful and with a touch of lemon. If you like pumpkin pie but are looking for something a bit different, this butternut squash version is perfect. Although baking the squash in the oven takes a bit of time, the extra effort is worth it. This pie has a ton of old-fashioned flavor, so it would be perfect for the holidays. If you're curious, be sure to watch my video to learn how to make butternut squash pie with lemon and cinnamon! 🍋🥧👨‍🍳😎😀😁🍋
Butternut Squash Pie Recipe with Lemon and Cinnamon Ingredients
1 cup roasted butternut squash (250-260g)
1/2 cup + 2 Tablespoons evaporated milk (150g)
1/3 cup white sugar (70g)
1/3 cup light brown sugar (80g)
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1/2 teaspoon cinnamon
1 Tablespoon butter
3 large eggs
1/8 teaspoon salt
1 9-inch pie crust
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