Butternut Squash Pie with a creamy, spiced filling baked in a flaky crust. A cozy, autumn-inspired dessert perfect for the holidays or any seasonal gathering.
This Butternut Squash Pie features a smooth, creamy filling made from roasted butternut squash and warm spices. It’s baked in a tender, flaky crust that complements the rich, subtly sweet flavor of the squash.
Perfect for fall and holiday gatherings, this pie offers a delicious twist on traditional pumpkin pie. Serve it with a dollop of Homemade Whipped Cream or a sprinkle of cinnamon for a cozy, seasonal dessert everyone will enjoy.
If you like pumpkin pie, this pie recipe is a must try. For more delicious pie recipes, try these tasty Thanksgiving Pie Recipes.
What's in this post: Butternut Squash Pie Recipe
Why We Love This Recipe
- Creamy and flavorful: Smooth, spiced filling with a naturally sweet taste.
- Flaky crust: Complements the rich filling perfectly.
- Seasonal twist: A delicious alternative to traditional pumpkin pie.
- Easy to serve: Perfect for holiday dinners, fall gatherings, or special occasions.
- Customizable: Add extra spices or a dollop of whipped cream for a personalized touch.
Ingredients
- Pie crust: Unbaked 9-inch pie crust for a tender, flaky base.
- Butternut squash: Fresh squash roasted or cooked for a smooth, naturally sweet filling.
- Butter: Real butter adds rich flavor to the pie filling.
- Brown sugar: Homemade Brown Sugar or store-bought, it adds sweetness and depth.
- Ground cinnamon and nutmeg: Warm spices that complement the butternut squash perfectly.
- Vanilla extract: Use pure for the best flavor.
- Eggs: Large, room-temperature eggs help set the filling.
- Evaporated milk: Adds richness and a creamy texture to the pie filling.
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
- Prevent over-browning crust: If the crust starts to brown too quickly while baking, cover the edges or the entire crust with aluminum foil halfway through cooking.
- Make ahead: The pie can be prepared a day in advance, giving the flavors time to meld and the filling time to set.
- Pie crust options: Store-bought crust works well, but 3 Ingredient Pie Crust Recipe can be used for a more traditional flavor.
- Cool properly: Allow the pie to cool completely on a wire rack at room temperature for at least 2 hours before slicing to ensure the filling sets.
- Cook the squash in advance: Roast or steam the butternut squash a day ahead and store it in the refrigerator until ready to use.
- Adjust spices: Add more cinnamon or nutmeg to suit your taste for a stronger, warmer flavor.
- Clean slices: Use a sharp knife and wipe it clean between cuts to achieve neat, even slices.
- Even filling: Make sure the squash puree is smooth and evenly mixed with the other ingredients to prevent lumps.
Storage
Refrigerator: Keep the pie in an airtight container or covered with plastic wrap in the fridge for up to 4–5 days.
Freezer: Wrap the pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating Tip: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven for 10–15 minutes to restore a freshly baked taste.
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
We love hearing from you. Leave us a comment or a star review if you make this Easy Butternut Squash Pie Recipe.
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!
