A delicious thanksgiving pie

Main Dish
5 servings
15 min
30 min
Very Easy


Number of serving: 5
1 double pie crust, slightly chilled

2 cups peeled and cubed Butternut squash

4 small ripe pears, peeled, cored and cubed

1/2 cup moist, plump dried raisins

1/2 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon cayenne pepper

Grated zest of 1/2 orange and the juice

1/2 cup ground walnuts

pinch of salt


  • Prep the bottom pie crust in the pie tin/pan and bake in a preheated 350 degree oven for about 20 minutes.
  • Meanwhile cook the squash either by steaming or heating in the microwave for approximately 6 minutes.
  • Path the squash dry and toss it with the remaining filling ingredients. Let this stand for 5 minutes before filling the crust with the mixture.
  • Roll out the second pie crust and lay over the top. Make sure you cut in some vents to let steam release or use a piebird.
  • If you have time refrigerate this for 30 minutes before baking for approximately 50 minutes in a 400 degree oven.
  • If the crust begins to brown too quickly cover it with a pie protector/tin foil and finish baking.


A Delicious Thanksgiving Pie, photo 1
A Delicious Thanksgiving Pie, photo 2
A Delicious Thanksgiving Pie, photo 3


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