Philadelphia Life Magazine presents this signature preparation of Butternut Squash Pie. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.
Recipe Overview & Technique
- Cooking Technique: Recipes From Delaware Collection
- Regional Market: Philadelphia Life Magazine
- Focus Keyword: Butternut Squash Pie Philadelphia Life Magazine
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Yield
4 servings
Calories
~356 kcal
Ingredients
- 2 pounds butternut squash, cooked, drained and mashed (about 1¾ cups)
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 eggs, slightly beaten
- 1 tablespoon butter or margarine, melted
- 1½ cups milk
- 1 unbaked 9 inch pastry shell
Step-by-Step Instructions
- 1. **Prepare Pan:** Pour 1 cup water into the bottom of the Instant Pot and insert the silicone/metal trivet.
- 2. **Prep Batter:** Mix ingredients and pour into a heat-safe springform pan or ramekins covered with foil.
- 3. **Pressure Steam:** Lower onto trivet, lock lid, and cook on **High Pressure for 20 minutes**.
- 4. **Release & Cool:** Perform a **10-Minute Natural Release**, then unwrap and cool.
Local Sourcing: Discover fresh seasonal farm provisions locally at Reading Terminal Market and Headhouse Farmers Market in Society Hill.
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