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    Home » Desserts

    Butternut Squash Pie Recipe

    Published: Nov 4, 2022 by Keri Hix

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    Pinterest Image for butternut squash pie.

    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.

    A slice of butternut pie with whipped topping on a cream colored plate.
    Table of contents
    • Why we love this recipe
    • Ingredients needed
    • Step-by-step directions
    • Recipe Faq's
    • Mom Tips
    • Other recipes you might like
    • Recipe

    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.

    Ingredients needed

    Ingredients needed for butternut pie.

    Step-by-step directions

    how to peel a butternut squash.

    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.

    A peeled butternut squash.

    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.

    A butternut squash cut in half showing seeds.

    Step 3 - Carefully cut the butternut squash in half.

    Using a metal spoon, remove the seeds like you would a pumpkin.

    Cutting a butternut squash.

    Step 4 - Slice the squash into sections, then cut it into cubes.

    Cubed butternut squash in a sauce pan.

    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.

    Butternut squash puree and butter in a mixing bowl.

    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.

    Brown sugar being added to pureed squash for pie.

    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.

    Milk and eggs being added to pureed squash for pie.

    Step 8 - After blending the brown sugar into the butternut squash puree, add the evaporated milk, vanilla, and eggs. Using a whisk, mix well.

    Spices and other ingredients added to bowl to make squash pie.

    Step 9 - Add the pumpkin pie spice, salt, and cornstarch. Whisk until all the ingredients are well blended.

    Blended pie filling in a pie shell for squash pie.

    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.

    A baked butternut squash pie next to seasonal towels.

    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.

    A slice of butternut pie on a cream colored plate.

    Recipe Faq's

    How do you peel butternut squash?

    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.

    Does butternut squash puree freeze well?

    Yes, it does! I do this every year.

    How do I freeze the butternut squash puree?

    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.

    How do I make my pumpkin pie spice?


    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.

    Mom Tips

    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.

    Other recipes you might like

    • Simple Cheesy Zucchini and Yellow Squash
    • Easy Pumpkin Pancakes (w/pancake mix)
    • No Bake Pumpkin Cheesecake
    • Yummy Yams or Sweet Potatoes

    Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again. 

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    Recipe

    A slice of butternut pie on a cream colored plate.

    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!
    5 from 1 vote
    Print Rate
    Prep Time: 45 minutes
    Cook Time: 1 hour
    Servings: 8 Slices
    Calories: 301kcal
    Author: Keri Hix

    Ingredients

    • 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

    Instructions

    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.

    Notes

     
    You will need a 2 ½ to 3 pound whole Butternut Squash to make this recipe. 
    Freeze any leftover butternut squash puree for future recipes. 
    How to make pumpkin pie spice:
    • 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.
    Click here to add your own private notes.

    Nutrition

    Calories: 301kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 304mg | Potassium: 299mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3902IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Reader Interactions

    Comments

    1. Anonymous

      November 14, 2014 at 7:44 am

      Susan J: Looks great and I have Butternut squash here ready to cook! Cool weather tomorrow, great time to try this recipe 🙂

      Reply
      • Cook This Again

        November 14, 2014 at 8:22 pm

        I really love this pie. Please let me know what you think. 🙂

        Reply

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