Butternut Squash Pie Recipe is rich and creamy with the perfect amount of spices. The delicious blend of squash, brown sugar and more make this pie irresistible.
Each slice of butternut squash pie is absolutely amazing. It is so rich and creamy with tons of flavor. If you like pumpkin pie, this pie recipe is a must try.
You may also like these pie recipes – No Bake Pumpkin Pie Recipe or Crustless Pumpkin Pie Recipe.
The flavor is sweet thanks to the brown sugar, cinnamon and other yummy ingredients. The texture and flavor is very similar to pumpkin pie and really smooth and creamy.
It all comes together for a really amazing dessert. This pie is so wonderful and loaded with lots of great ingredients. You might be surprised how tasty it is.
Table of Contents
Why We Love This Recipe
Try this delightful pie recipe for a new and tasty dessert. It is absolutely perfect for Thanksgiving but great for year round.
I think you will be pleasantly surprised how delicious this is. Give it a try for an easy and flavor packed pie. Make sure to add whipped cream on top and you are set.
For more delicious pie recipes, try these tasty Thanksgiving Pie Recipes.
Ingredients
- Pie crust. Unbaked 9 inch pie crust.
- Butternut Squash. You will need a fresh butternut squash.
- Butter. Real butter has the richest flavor.
- Brown sugar. Homemade Brown Sugar Recipe is easy to make if you don’t have store bought.
- Ground Cinnamon and Nutmeg. This blend of spices tastes perfect with the butternut squash.
- Vanilla Extract. Pure vanilla extract is always best.
- Eggs. Large, room temperature eggs.
- Evaporated Milk. This type of milk gives the pie mixture a rich taste.
Scroll to the bottom of the post for the full ingredients and recipe in the recipe card.
Topping Ideas
- Whipped Cream – Dollop whipped cream on top of each slice of pie. We love to make this super easy homemade whipped cream.
- Ice cream – Scoop No Churn Vanilla Ice Cream and serve with the pie. It is so decadent.
Step by Step Instructions
- Step 1 – Heat up the oven. Preheat the oven to 350 degrees F.
Step 2. Prepare the butternut squash. Cut in half and scoop out the seeds in the squash.
Step 3. Place the square cut side down on a baking sheet. Bake until the squash is tender.
Step 4. Allow to cool. Then scoop out the squash from the shell and place in a food processor.
Step 5. Add the butter to the food processor.
Step 6. Blend until squash is pureed.
Step 7. Then add the butternut squash puree to a large mixing bowl.
Step 8. Next, add in the brown sugar.
Step 9. Then add the white sugar.
Step 10. Add the eggs, evaporated milk, and vanilla extract.
Step 11. Stir to combine.
Step 12. Stir in the remaining ingredients until just combined with the squash purée.
Step 13. Pour the pie filling into the pie crust. Bake until the edges are golden brown and the center of the pie is still slightly jiggly. Allow to cool.
Expert Tips
- Crust. If the crust is getting too brown while baking, cover the crust with aluminum foil halfway through the bake time. This will keep the crust from getting too brown.
- Make in advance. This pie can easily be made the night before serving it. This is really helpful before holidays and will give your time plenty of time to set.
- Pie Crust. We used a store bought crust. However, you can make a homemade pie crust if you prefer.
- Use a wire rack to cool. It is important that the pie has plenty of time to cool at room temperature before slicing. It needs enough time to completely set. I use a wire rack so that it can cool for about 2 hours.
- Cover the crust. If the pie crust starts to brown before the pie has finished cooking, cover it with foil. This will prevent it from burning and getting too brown.
- Cook the squash. The butternut squash can be cooked a day in advance and pureed. Refrigerate until ready to mix with the other pie ingredients.
- Spices. Feel free to add extra cinnamon if you like a stronger flavor.
- Cutting the pie. Use a sharp knife to cut and wipe clean in between slices. This will help get nice clean slices each time.
Storage
Refrigerate the leftovers covered up to 5 days.
Frequently Asked Questions
This is often the result of placing the pie in the refrigerator to cool instead of letting it cool at room temperature.
You can remove the excess moisture by blotting with paper towels. However, it might slightly alter the appearance of the pie.
It is best to just allow sufficient time to cool at room temperature so that moisture isn’t an issue.
Overbaking the pie or refrigerating too soon can cause the pie to crack. Either of these can result in a cracked pie.
Prior to serving, top the pie with whipped cream and this will help to hide the cracks.
More Easy Pie Recipes
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Butternut Squash Pie
Ingredients
- 1 pie crust unbaked 9 inch
- 3 pound Fresh Butternut Squash
- 2 Tablespoons Butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon salt
- 1 Tablespoon Cornstarch
- 1 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Vanilla Extract
- 2 eggs
- 1 cup Evaporated Milk
Instructions
- Preheat the oven to 350 degrees F. Cut the butternut squash in half and scoop out the seeds in the squash. Place the square cut side down on a baking sheet and bake for 45-60 minutes or until the square is tender.
- Let the squash cool for 30-60 minutes, then scoop out the squash from the shell and place in a food processor. Add the butter to the food processor and blend until squash is pureed.
- Then add 2 cups of the butternut squash purée to a large mixing bowl. Add in the brown sugar, white sugar, eggs, evaporated milk, and vanilla extract. Stir to thoroughly combined the ingredients.
- Then stir in the remaining ingredients until just combined.
- Place the pie crust in a 9 inch pie pan and crimp down the edges.
- Pour the pie filling into the pie crust.
- Bake at 350 degrees F for 45-60 minutes until the edges are golden brown and the center of the pie is still slightly jiggly.
- Allow the pie to cool for at least 2 hours and then the pie is ready to slice, serve and enjoy!
