I love pumpkin pie, but I think I love this recipe for Butternut Squash Pie just a little bit more. The fresh butternut squash mixed with pumpkin pie spices makes a delicious, creamy treat and a terrific holiday dessert.
Table of contents
It takes a little more time than making a pie filling with canned pumpkin, but it is worth it. I usually cook more butternut squash than is needed, make the squash puree, and freeze pre-measured amounts for easier pie-making at a later time.
Butternut Squash Pie is an excellent holiday pie. Other holiday pies your family might enjoy are Cinnamon Apple Pie (otherwise known as Red Hots Apple Pie and Pear-Ginger Pie. The pear pie has a delicious crumb topping.
Why we love this recipe
- We love pumpkin pie, and this butternut pie recipe is not only as delicious as pumpkin pie, but I might also say it is even more delicious!
- Using seasonal produce is a nice change of pace throughout the year. Butternut squash is plentiful around the holiday season, making it a perfect wintertime treat!
- The butternut puree freezes well. It is nice to easily enjoy a nice Butternut Squash Pie whenever the mood hits.
Step 1 - Peel the butternut squash.
I like to use a vegetable peeler, but sometimes the skin is a little thick, and using a knife works better.
Step 2 - Peel the butternut squash until only the orange flesh is visible. Make sure to trim off all the skin and any yellow parts.
Step 3 - Carefully cut the butternut squash in half.
Using a metal spoon, remove the seeds like you would a pumpkin.
Step 4 - Slice the squash into sections, then cut it into cubes.
Step 5 - Place the cubed butternut squash into a saucepan. Cover the squash with water and bring it to a boil.
Reduce the heat and simmer the squash until it is tender and can be pierced easily with a fork. Drain the squash well.
I usually put the squash back in the pan after draining, cover it with a lid, and let it set for about 10 - 15 minutes.
Let the squash cool slightly, and then puree.
Step 6 - Use a fork, potato masher, immersion blender, or a food process to puree the squash. Make it as smooth as possible.
Measure out the amount of pureed squash needed and add it to a mixing bowl along with the butter. If the squash is still warm, the butter will melt just fine. If the squash has cooled too much, melt the butter first.
Step 7 - Add the brown sugar and whisk again. Make sure that clumps of brown sugar have not formed. If they have, use the back of a spoon to break them up.
Step 8 - After blending the brown sugar into the butternut squash puree, add the evaporated milk, vanilla, and eggs. Using a whisk, mix well.
Step 9 - Add the pumpkin pie spice, salt, and cornstarch. Whisk until all the ingredients are well blended.
Step 10 - Warning: Do not use the immersion blender to mix the filling, or (as seen in the above photo) air bubbles will form! And they may continue to show even after baking.
Stick to using a whisk or maybe a handheld mixer on low speed.
My finished pie pictures show how the pie should look when mixed correctly.
Pour the butternut squash pie filling into the unbaked pie shell. Carefully place the pie in the oven and bake at 350 degrees F. for about 50 - 60 minutes.
Bake the pie until the center no longer wiggles when you move it slightly. You can also test this pie like pumpkin pie and insert a knife into the center. If it comes out clean, the pie is done baking.
Place the pie on a rack to cool. Serve the pie with whipped topping if desired.
If you leave the butternut squash pie on the counter, it will probably stay good for about two days. If you want the pie to last longer, store the leftover pie in the refrigerator.
I find the easiest way to peel butternut squash is with a vegetable peeler and a knife.
Stand the squash upright, hold it with one hand, and use the peeler with the other. This has always worked for me. On occasion, you may need a sharp knife to remove some of the skin. Use a good sharp knife for cutting and cubing the squash for this recipe.
Yes, it does! I do this every year.
I have the best luck placing the pre-measured squash puree in a food-saver bag and removing the excess air. If you use a Zip-loc bag, remove as much air as possible, and double-bag it. The squash puree should last about 6-months in the freezer.
1 tablespoon Cinnamon
1 teaspoon Nutmeg
¾ teaspoon Allspice
1 teaspoon ground Ginger
Mix the spices together and store them in a spice jar or air-tight container.
Try the already peeled, cut, and cubed butternut squash to simplify this recipe. I can usually find it at Costco, but it may also be available at your local grocery store.
Try this if there is too much filling to carry the unbaked pie to the oven easily. Carefully slide out the oven rack a little, place the pie in the oven, the carefully pour the remainder of the filling into the shell. Slowly slide the rack back and bake the pie.
Store-bought pie crust works great for this recipe. However, if you prefer to make a homemade crust, try my Buttery Pie Crust. It is a simple and delicious recipe.
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Butternut Squash Pie
- 2 cups Butternut Squash Puree
- 1 tablespoon Butter
- 1 cup Brown Sugar
- 1 cup Evaporated Milk
- 2 Eggs
- 3 teaspoons Vanilla
- 2 ½ teaspoons Pumpkin Pie Spice
- 1 ½ tablespoons Cornstarch
- ½ teaspoon Salt
- 1 un-baked 9" pie shell
To make the butternut puree
- Peel a butternut squash using a vegetable peeler and/or a knife.
- Remove the seeds and cut the squash into cubes.
- Place the butternut cubes into a sauce pan and cover with water.
- Bring the water to a boil and cook the squash until it is fork tender.
- Drain the squash well. Use a fork, potato masher, or immersion blender to puree the butternut squash.
To make the pie filling
- Add the measured butternut squash puree to a mixing bowl. Add the butter and stir until the butter has melted. If the puree is too cool to do this, melt the butter first.
- Mix in brown sugar and eliminate any clumps that may form.
- Add the evaporated milk, vanilla, and eggs. Whisk again.
- Add the remaining ingredients and whisk until combined.
- Pour filling into an unbaked 9" pie shell.
- Bake for about 50 - 60 minutes in a 350 degree oven. The pie is done when a knife inserted in the center comes our clean or the center doesn't wiggle if you move the pie slightly.
- Set the pie on a rack and let cool. Serve with whipped topping if desired.
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- ¾ teaspoon Allspice
- 1 teaspoon ground Ginger