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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!


  • 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


  • 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.


*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.