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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!
All about this Butternut Squash pie…
I am a HUGE lover of pumpkin pie. BUT! I think I may give it up in favor of this Butternut Squash Pie.
- Flavor: Sweet and spicy thanks to the combination of brown sugar, cinnamon, nutmeg and ginger.
- Texture: smooth and silky, the resulting texture is similar to what we have come to expect from a pumpkin pie. Adding a small amount of butter to the roasted squash ensures and silky finishing.
- Taste: slightly more multi-dimensional than using canned pumpkin.
Ingredients Needed:
Notes on some ingredients:
- Butternut Squash: this recipe can be made starting with a squash and roasting it, or to save time you can buy already cubed squash from the market, or you can find cans of butternut squash puree at some markets (Whole Foods) by where they keep the canned pumpkin.
- Milk: use milk of preference.
- Eggs: can’t be substituted in this recipe, it’s required for making the custard like texture of the pie filling.
- Pie Crust: included are ingredients and instruction to make my all time favorite All Butter Pie Crust. If needed you can use a pre-made pie crust or use your own preferred recipe.
How to Make (step-by-step):
- Step 1: Prepare the Squash, notes are included below on making this recipe using pre-cut or canned squash. To make from a whole squash, peel and slice the squash in half, remove the seeds and roast in the oven for 30-40 minutes until softened. Scoop out the squash and blend with butter until smooth.
- Step 2: Add eggs and vanilla to the squash mixture.
- Step 3: Add sugars, spices and cornstarch to the pie filling. Stir to combine until smooth.
- Step 4 & 5: Prepare the pie crust, if making your own my all time favorite All Butter Pie Crust recipe is included below. Roll out the dough and place in your pie dish. Flute the edges in your preferred method.
- Step 6: Pour the filling into the prepared pie dish and bake for 1 hour 15-20 mins until filling is set and no longer wobbly in the center.
Expert Tips:
- Give your pie time to rest: let the pie cool on the counter at room temperature until completely cool before slicing in and serving. If needed prepare the pie the day before you plan on serving it. Especially if making for a holiday meal, this way the pie will be ready to serve when you need it.
- Want to decorate the pie? Save the scraps from the pie crust and cut out some small shapes using cookie cutters, and place on top of the pie. Be sure to do an egg wash on the shapes before baking.
- If you notice your pie crust browning too much during baking you can use a pie shield to protect the edge of the crust from the heat to ensure a pretty pie with a fully cooked filling.
FAQ’s:
What spices do I use to make a squash pie?
Some cinnamon, nutmeg and ginger. The ginger is what is going to make this pie pop with flavor.
What is the difference between classic pumpkin pie and squash pie?
America’s favorite canned pumpkin is actually made of squash, a variety made specifically for the most popular brand name of canned pumpkin. Which is very similar to the butternut squash itself. The texture of this pie made of squash is very similar to what you may be used to with a pumpkin pie, but the flavoring is more layered.
Why is my pie “weeping”?
If you notice moisture coming out of the top of the pie after baking, this is can happen if the pie is placed in the fridge to cool instead of cooling at room temperature. It can also happen if the pie was overbaked. To fix, simply blot the moisture with a paper towel to remove.
What do I do if my pie cracks?
This can happen due to overbaking, or cooling too quickly in the refrigerator. Simply cover the cracks with whipped cream when serving.
More Holiday Dessert Recipes:
Butternut Squash Pie
Smooth and silky, this Butternut Squash Pie can be made completely from scratch! This pie is sure to the highlight of any Holiday meal, or can be enjoyed anytime throughout the year.
Ingredients
Butternut Squash Puree
- 1 butternut squash approx 3 lbs OR 2 lbs diced squash OR 2 cups canned squash puree
- 1 tbsp unsalted butter omit if using canned puree
Pie Filling
- 2 cups butternut squash puree
- 1½ cup whole milk **Read notes (use less if using canned puree)
- 2 large eggs
- ¾ cup light brown sugar
- 1 tbsp cornstarch
- 1¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp vanilla extract
- ½ tsp salt
Pie Crust
- 1¼ cup all purpose flour
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 tbsp sugar
- 8 tbsp unsalted butter cold
- 4-5 tbsp water ice cold
Instructions
Butternut Squash Puree
- If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
- Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.
Pie Filling
- Add the 2 cups of butternut squash puree to a large mixing bowl.
- In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
- Add the eggs and vanilla extract to the butternut squash. Stir to mix.
- Add the sugar mixture to the butternut squash mixture. Stir to combine.
- Slowly add in the milk while stirring. Set aside to prepare the pie crust.
Pie Crust
- Preheat oven to 350 degrees
- Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
- Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
- Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
- Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
- Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
- Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
- Pour in the pie filling.
- Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
- Serve with fresh whipped cream on top and enjoy!
Video
Equipment
Notes
Butternut Squash:
- Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds.
- Pre-Cut Butternut Squash: this can typically be found in most markets, in the produce section. This squash has already been peeled and chopped saving time. Simply spread this squash out on a baking sheet and bake to roast. Or you can toss into a steamer or large pot with a little water until warm and soft and then you’re done.
- Canned Butternut Squash Puree: I know I have seen canned butternut squash puree in Whole Foods, right next to the canned pumpkin.
- Storage: After baking, let the pie cool down to room temperature. If you are going to be enjoying it that same day you can leave it on the counter. If storing the pie, cover loosely and place in the refrigerator. This pie can be kept in the refrigerator for 3-4 days.
- Freezing: After baking, allow the pie to cool completely. Wrap in plastic wrap to ensure a nice tight seal. Then wrap a layer of foil to protect against freezer burn. Store in the freezer for 1 month. To thaw, remove the pie to the refrigerator overnight before serving.
Nutrition
Serving: 1 | Calories: 428kcal | Carbohydrates: 76g | Protein: 5g | Fat: 13g | Cholesterol: 78mg | Sugar: 58g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published November 4, 2016. Updated November 5, 2021 with new images and information. Recipe remains unchanged.
Photography by the talented @KJandCompany.co
Thank you for the recipe! I used it last year and am doing so again this year.
Several years ago my local paper had an article that pointed out that canned pumpkin is really squash. It claimed it’s butternut squash, but that may not be precisely true.* The author baked two pies, one using a pie pumpkin and one using butternut squash, and did non-scientific taste testing with friends and neighbors. The butternut squash pie was overwhelmingly preferred.
I’ve been making my pumpkin pie with butternut squash ever since and EVERYONE loves it.
*I just found the article below, which says:
“If you’re buying the canned stuff, though, you’re probably getting something like Dickinson squash (a strain closely resembling butternut, and specially developed for Libby’s, which accounts for 85 percent of all canned pumpkin sold in the United States). With other brands, regardless if the label says ‘100% pumpkin’—and even if the ingredients list only mentions the p-word—you could be getting any of a number of winter squashes, or a blend of multiple varieties.”
https://www.chowhound.com/food-news/190731/canned-pumpkin-puree-is-actually-squash/
Hi Rachel! I’m so glad you like this recipe! I personally prefer the butternut squash myself too 🙂 I saw this article going around this year, and I thought it was so interesting. And it made me even more happy to have this recipe where we can make the pie from scratch with our own butternut squash. At least we know what’s going in our pie!
This has been my go to pie. I even use the recipe if I happen to have pumpkin. I have subbed coconut milk for whole milk because that was all I had one hand. It all works.
My question is.. The nutrition facts are for one serving.. Assuming that is one slice of pice. I cut my pie into 12 slices are you doing 8 or 12 slices? I have to watch myself because I will eat this pie for breakfast lunch and dinner it is so so good. When I finish 1 slice I want another. Im trying to lose some baby weight and be smart about my choices.
Thanks for an amazing recipe I have used about 20 times since I found it! I like the squash much better also! If my lack of self control is any indicator this is a fantastic recipe.
This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.
I made this pie yesterday, as my lovely wife reminded me that it was Pi Day, and I had a butternut squash on hand. I put it in an old EKCO pie pan which they called a 10″ pan; it is actually a deep 9″ pan with a bit of a shelf and a near-vertical fluted rim (with small crimps to indicate eight slices). The filling fit nicely, and I was glad of the high rim, given the way the filling puffs up as the pie bakes.
We were both very pleased with the flavor and texture, and I will hold on to this recipe for future use.
This looks like a good recipe (I’ll rate it after I have made one), and the suggestions for alternate squash preparations are good, but you omitted one important bit of information:
What size pie does this recipe make? It appears to be too much filling for a 9-inch pie, based on other recipes I’ve looked at. I prefer to make 10-inch pies, as there is more pie for the effort.
I can offer a magnificent sweet-potato pie recipe in return for a clarification.
Thank you.
Hi David! I use a 9 and 1/2 inch glass Pyrex pie dish for all of my pies. I hope that helps you! And definitely feel free to send along any sweet potato pie recipe! 🙂
Thank you so much for a recipe for our overflowing squash supply. This was sooo delicious!
Can I make this a day ahead? Should I put it in the fridge or on counter if so? Or is it best to make it the same day?
Hi Lauren! You can definitely make the pie a day ahead. Just let it cool to room temp, then cover with some plastic wrap and let it sit on the counter. It will be just fine the next day and serve with some fresh whipped cream.
So good. I’ll never need another Pumpkin Pie recipe!
My husband’s been asking for a pumpkin pie (I know, I know, Thanksgiving is next week!) I had some butternut squash and decided to try this! If it tastes as good as it smells and looks, it will be delicious!!
I hope it turned out as good as it smelled 🙂
I haven’t made a pumpkin pie in about 12 years. At first I didnt tell anyone it was squash. Now I brag about it. Great pie.
Yes! It’s so much better isn’t it?!
I am actually making th squash pie again for two separate dinners. Smells wonderful.
This pie looks amazing! And we have a bunch of squash from my parents garden. That said, does this pie freeze well? Or should I only make as much as we will eat now?
Hi Dawna! Yes, this pie freezes nicely, like a pumpkin pie. Just let it cool completely, wrap in plastic wrap and then a layer of foil to protect it. You could also place it in a large freezer bag.
What a beautiful and delicious-looking pie! Found it while looking for alternatives to pumpkin pie. <3