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.
Butternut Squash Pie Recipe
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 recipe is a must try.
What does squash pie taste like?
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.
Butternut Squash Pie is a delicious alternative to serving the traditional pumpkin pie. You might even be surprised that friends and family like this instead of pumpkin pie.
Ingredients:
- Pie crust unbaked (9 inch)
- Fresh Butternut Squash
- Butter
- Brown sugar
- White sugar
- Salt
- Cornstarch
- Ground Cinnamon
- Nutmeg
- Vanilla Extract
- Eggs
- Evaporated Milk
How to make Butternut Squash pie:
- Heat up the oven. Preheat the oven to 350 degrees F.
- Prepare the butternut squash. 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.
- Allow to cool. 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.
- Combine the ingredients. Then add 2 cups of the butternut squash puree to a large mixing bowl. Add in the brown sugar, white sugar, eggs, evaporated milk, and vanilla extract. Stir to thoroughly combined the ingredients.
- Add the remaining ingredients. Then stir in the remaining ingredients until just combined with the squash purée.
- Get out a pie plate. Place the pie crust in a 9 inch pie pan and crimp down the edges. Pour the pie filling into the pie crust.
- Bake the pie. Bake at 350 degrees F for 45 minutes to 60 minutes until the edges are golden brown and the center of the pie is still slightly jiggly.
- Allow to cool. The pie needs to cool for at least 2 hours at room temperature and then the pie is ready to slice, serve and enjoy!
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 vanilla ice cream and serve with the pie. It is so decadent.
How to store:
Refrigerate the leftovers covered for up to 5 days.
Butternut Squash Pie 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.
Why is there moisture on the pie?
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.
Why did the pie crack?
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.
Friends and family will 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.
Enjoy! It definitely does not disappoint.
Print this 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!
Recipe Notes
Nutrition Facts
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