The Best Butternut Squash Pie (Easy Recipe)
This Butternut Squash Pie recipe beats pumpkin pie or apple pie, any day! Smooth and custard-like, made with oven roasted butternut squash. It will become a family favorite!
Happy November! I’m kicking things off with a new twist on Thanksgiving Pie: Butternut Squash Pie.
Imagine yourself at your Thanksgiving family gathering this year. Are you eating traditional food like smoked turkey or fried turkey, sweet potato casserole, mashed potatoes or green bean casserole?
“This pie was a huge hit with the family! My squash was a bit on the lighter side so i added a sweet potato. Perfect! They want it again for Thanksgiving!”
Or, are your experimenting a little bit on your Thanksgiving table? I’m a bit fan of experimenting just a little bit with the classics.
This Butternut Squash Pie is VERY similar to your traditional pumpkin pie. This winter squash pie is a fun twist that’s just a little bit different!
My first cookbook, A Crowded Table, is packed full of holiday recipes like these! It’s now available for order here.
This sweet pie recipe is especially timely since last year there was a pumpkin shortage! Here in Kansas City, it was hard to find cans of pumpkin anywhere, and folks had to improvise.
Winter squash pies, when sweetened, taste almost exactly the same as pumpkin pies!
Want to roast your butternut squash in the air fryer instead of the oven? Try this Air Fryer Butternut Squash Halves {Easy Ingredients}.
Butternut Squash Pie Substitutions
Like all recipes, this is YOUR recipe! You can make substitutions as needed!
- A 3-4 pound squash yields about 5 cups of raw, cubed squash. Knowing this, you can substitute a portion of the 5 cups of total raw vegetable needed with cooked, mashed sweet potatoes to make a delicious squash and sweet potato pie!
- A standard pie dish holds about four cups of filling. You can substitute or add canned pumpkin puree to the butternut squash pulp if needed.
- Add a teaspoon of maple syrup.
- Add additional cinnamon or pumpkin pie spice, or a pinch each of ginger, ground cloves and allspice for extra fall flavor.
Like all custard pies, you risk the crust being done before the pie is baked through. If you notice the crust browning, gently cover it with tented aluminum foil while you allow for the pie to finish baking.
Serving Suggestions
Of course, I think that this pie deserves a place on your Thanksgiving dessert table! If you need more Thanksgiving dessert ideas, I love this pumpkin cake made from scratch, or pumpkin chocolate bars!
Check here for my full list of Thanksgiving recipes.
Storing Leftovers
Allow the pie to cool completely before storing. This may take several hours.
Cover with plastic wrap and store in the refrigerator for 2-3 days. The pie will technically keep longer, but after this point the crust gets pretty soggy.
I hope that you love this homemade butternut squash pie! If you make it, I’d love to hear how it went in the comments below.
Butternut Squash Pie
Ingredients
- 3-4 pounds fresh butternut squash, cut in half, lengthwise
- 2 tablespoons butter
- 2 eggs
- 1 cup evaporated milk
- ½ cup light brown sugar, packed
- ¼ cup sugar
- 2 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 9-inch pie crust in tin, thawed, not baked
Equipment
- Adjustable Pie Crust Shield Silicone Pie Protectors to keep the crust from burning
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place the butternut squash halves, cut side down into a greased rimmed baking sheet. Bake for 45-60 minutes or until tender.
- Let the squash cool for 30 minutes before scooping out the squash from the shell and adding it to a food processor.
- Add the butter to the food processor with the squash mixture and blend until smooth, about 5 minutes.
- Add 2 cups of the squash puree to a large mixing bowl along with the eggs, milk, brown sugar, white sugar and vanilla. Stir to combine.
- Add the cornstarch, cinnamon, salt and nutmeg to the bowl and stir once again until combined.
- Roll out the pie dough with a rolling pin, then gently press it into a pie pan and form the edges into whatever design you prefer.
- Pour the pie filling into the pie crust and bake for 45 minutes to an hour or until the center of the pie jiggles only slightly and the crust is golden brown. If the crust is beginning to burn, cover it with aluminum foil or a crust shield.
- Sit the pie on a wire rack to cool. Let it cool for at least one hour before slicing with a sharp knife.
- Serve with whipped topping or a scoop of vanilla ice cream
I made this around the holidays and it was outstanding! I want to make it again and wonder if I can freeze it (unbaked), then thaw and bake later. Or would it be better to bake, freeze and bring to room temp? And BTW I didn’t have evaporated milk so used canned coconut milk.
Hi Naomi! I’m so glad you liked it. I think it would be best to bake, cool, THEN freeze. Then thaw when you’re able to serve.
Also, thank you for letting me know on the coconut milk! I know that will help others.
This pie was a huge hit with the family! My squash was a bit on the lighter side so i added a sweet potato. Perfect! They want it again for thanksgiving!
I’m so glad you liked it! Adding the sweet potato is brilliant.
10/10 should be 5 stars!!
Not sure if I’m missing something, but I can’t see the temperature for the stove when cooking the butternut squash and the pie.I can take a guess that it’s around 400 degrees, but thought I’d would ask us to verify what temperature you cook it at.
Hi Laurie- No, you weren’t missing anything, it looks like a few of the bullet points dropped off when I published! It’s 375, I have it updated now! Thanks so much.
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