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.
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Ingredients needed
- 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 ½ teaspoons Pumpkin Pie Spice
- 1 ½ tablespoons Cornstarch
- ½ teaspoon Salt
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!
Recipe
Butternut Squash Pie
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 ½ teaspoons Pumpkin Pie Spice
- 1 ½ tablespoons Cornstarch
- ½ 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
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Susan J: Looks great and I have Butternut squash here ready to cook! Cool weather tomorrow, great time to try this recipe 🙂
I really love this pie. Please let me know what you think. 🙂