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.
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.
- 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.
Some cinnamon, nutmeg and ginger. The ginger is what is going to make this pie pop with flavor.
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.
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.
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:
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Recipe first published November 4, 2016. Updated November 5, 2021 with new images and information. Recipe remains unchanged.
Photography by the talented @KJandCompany.co