Butternut Squash Pie

We may earn money or products from the companies and/or linked items in this post.

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 spices makes a creamy and delicious treat and a terrific holiday dessert.

It takes a little more time than making a pie filling with canned pumpkin, but it is so worth it. I usually cook up more than is needed, make the squash puree, and freeze pre-measured amounts for easier pie-making at a later time.

Other recipes you might like

Cranberry Bliss Bars

Fresh Apricot Pie

Pumpkin Snickerdoodles

Hummingbird Cake

How to prepare the butternut squash

Peel the butternut squash. Just a regular vegetable peeler works great. Careful though, the squash does get a little slippery.

You want to remove the seeds, slice, and cube the squash and put it in a saucepan. Then, cover the squash with water and bring it to a boil at medium to medium-high heat. Cook until the squash is fork-tender.

Drain water from the squash, place the lid on the pan and let it set on the stovetop to cool slightly. Then, mash the warm squash with a fork or use a hand blender to make a creamier puree.

How to make this recipe

If you are making your pie filling while the squash is still warm, place the butter in a large bowl and add measured squash puree on top. Stir until butter melts. If the squash has cooled completely down, melt the butter before adding. Add the brown sugar and mix well. Get out any brown sugar chunks that may form.

Add the remaining ingredients and mix well.

Pour the filling into an unbaked pie shell. Check out my pie crust recipe here. You can use a toothpick and pop the air bubbles if you like (I forgot to do it). Bake the Butternut Squash Pie in the oven for 50 – 60 minutes at 350 degrees.

Yum!

This pie is delicious with or without whipped cream. Enjoy!

Butternut Squash Pie

• 1 un-baked 9″ pie shell

• 1 tablespoon Butter
• 2 cups Butternut Squash, cooked and mashed
• 1 cup Brown Sugar
• 1 cup Evaporated Milk
• 2 Eggs
• 3 teaspoons Vanilla
• 2 1/2 teaspoons Pumpkin Pie Spice
• 1 1/2 tablespoons Cornstarch
• 1/2 teaspoon Salt

Add butter to warm squash puree (or melt the butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together.

Pour filling into an unbaked 9″ pie shell. Bake for about 50 – 60 minutes in a 350-degree oven. You can tell it is done when the crust will be a nice golden brown and the center should be set.

Let the pie cool (if you can) and serve.

*You can add a little brown sugar and pumpkin pie spice to any leftover butternut squash puree for a nice side dish or snack.

*My butternut squash was just over 3 lbs. and I had a cup or so leftover puree. 

Print Recipe

5 from 1 vote

Butternut Squash Pie

I love pumpkin pie, but I think I love this Butternut Squash Pie just a little bit more. Fresh butternut squash and spices – delicious!

Prep Time45 mins

Cook Time1 hr

Course: Dessert

Cuisine: American

Author: Cook This Again, Mom!

Ingredients

• 2 cups Butternut Squash cooked and mashed
• 1 tablespoon Butter
• 1 cup Brown Sugar
• 1 cup Evaporated Milk
• 2 Eggs
• 3 teaspoons Vanilla
• 2 1/2 teaspoons Pumpkin Pie Spice
• 1 1/2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 1 un-baked 9″ pie shell

Instructions

• Add butter to warm squash puree (or melt butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together.
• Pour filling into an unbaked 9" pie shell. Bake for about 50 – 60 minutes in a 350 degree oven. The crust will be a nice golden brown and the center should be set.
• Let the pie cool (if you can) and serve.

Notes

*Add a little brown sugar and pumpkin pie spice to any leftover butternut squash puree for a nice side dish or snack.

*My butternut squash was just over 3 lbs. and I had a cup or so left over puree.