Butternut Squash Pie. This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!
I am a HUGE lover of pumpkin pie. Can you hear the but coming??? BUT! I think I may give it up in favor of this Butternut Squash Pie. Oh my word. You guys. This is the ultimate pie. Smooth and silky. Spicy. Rich. Loaded with flavor. The texture is very similar to pumpkin pie. The taste is slightly more multi-dimensional than what I’m used to with pumpkin.
Making the butternut squash puree is actually really easy! You can start with a whole butternut squash, but I love getting the already cubed packaged fresh butternut squash. Basically this lets you skip the whole cutting, peeling, scooping, and slicing part. Toss it into a steamer, or a large pot with a little water until warm and soft and you’re done! If starting with a whole squash I would recommend peeling it, cutting it in half, scooping out the seeds and baking it for about 30-40 minutes until soft and then mashing it up.
Once your squash is softened you can add it to a blender or food processor with just a bit of butter to help make it nice and smooth. Blend until completely smooth. It’ll be a gorgeous orange color.
Then we’re going to spice it up! Some cinnamon, nutmeg, and ginger. The ginger is what is going to make this pie pop in your mouth in the best way possible!! This butternut squash pie is smooth, spicy, luxurious, completely fork-licking delicious. And I guarantee you that after one bite you will be saying, “Pumpkin who…??”
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