If you’ve never tried a Butternut Squash Pie before, this is the year to start.
It has all the warm, spiced comfort of a classic pumpkin pie, but with a slightly nuttier, richer flavor that comes from roasting the squash until it caramelizes at the edges.
I first made this pie on a whim when I ran out of canned pumpkin the night before a big dinner.
One bite in and I knew it was staying in permanent rotation, right alongside my Thanksgiving dinner lineup.
The filling bakes up silky and custardy, the crust stays flaky and golden, and the spice blend hits every warm, cozy note you want from a fall dessert.
Best of all, it comes together with pantry staples and one humble winter squash.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 5 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Butternut Squash Pie Recipe
This pie takes everything you already love about pumpkin pie and turns the flavor up a notch.
Roasting the squash concentrates its natural sugars, so you get a deeper, more caramelized taste in every bite.
It’s also a fantastic way to switch things up if your table sees the same desserts every single year.
Pair it with something like a few other easy holiday desserts and you’ve got a spread nobody will forget.
- Deeper, nuttier flavor than traditional pumpkin pie
- Smooth, custard-like texture with no lumps
- Made from a real, whole vegetable instead of canned puree
- Simple ingredient list you likely already have on hand
- Freezes beautifully for make-ahead holiday prep
Ingredients
Every ingredient here plays a role in getting that classic custardy pie texture, so try not to skip or swap anything on your first attempt.
Once you know how it behaves, feel free to make it your own, as detailed in the recipe for homemade pumpkin pie filling that uses a very similar method.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 2 cups roasted butternut squash puree (from about a 3 pound squash)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
Kitchen Equipment Needed
Most of what you need is probably already in your kitchen, though a few tools make the process noticeably smoother.
A good food processor especially saves you time when pureeing the roasted squash.
This uses the same core setup as my flaky homemade pie crust, so it’s worth having a rolling pin close by too.
- Rimmed baking sheet, for roasting the squash
- Food processor or blender
- 9 inch glass pie dish
- Large mixing bowl
- Whisk
- Pie crust shield, to prevent over browning
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie, based on plenty of trial and error in my own kitchen.
None of these are required, but each one solves a specific little headache that pops up when baking a custard style pie.
If you make a lot of pies during the holidays, I’d start here before you dive into my all butter pie crust recipe.
1. Adjustable Pie Crust Shield
Custard pies like this one need a long bake time, which means the crust edges are prone to burning before the filling fully sets.
A silicone crust shield clips right onto the pie dish and keeps those edges golden instead of scorched.
2. Glass 9 Inch Pie Dish
I always recommend glass over metal for custard pies because you can actually see the bottom crust browning as it bakes.
It also holds heat evenly, which helps the filling set without any raw, jiggly center.
3. High Powered Food Processor
Roasted butternut squash can be a little stringy right out of the oven, and a weak blender will leave you with lumps.
A powerful food processor purees it completely smooth in under a minute, which is the secret to that silky, bakery style texture.
4. Madagascar Bourbon Vanilla Extract
A splash of real vanilla extract rounds out all the warm spices in this pie and keeps the flavor from tasting one dimensional.
It’s a small ingredient that makes a noticeably bigger difference than you’d expect.
Step-by-Step Instructions: How to Make Butternut Squash Pie
1. Roast the Butternut Squash
- Preheat your oven to 400 degrees Fahrenheit.
- Cut the butternut squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
- Place both halves cut side down on a rimmed baking sheet lined with parchment paper.
- Roast for 45 to 55 minutes, until a fork slides easily into the thickest part of the flesh.
- Remove from the oven and let the squash cool for about 15 minutes, until it’s safe to handle.
2. Puree the Squash
- Scoop the roasted squash flesh away from the skin and discard the skin.
- Transfer the flesh to a food processor or blender.
- Blend until completely smooth, scraping down the sides as needed.
- Measure out exactly 2 cups of puree for the recipe. Save any extra for another use, like a batch of the from scratch pumpkin pie recipe made the squash way.
3. Prepare the Pie Crust
- Roll out your pie dough and fit it into a 9 inch pie dish.
- Trim any excess dough hanging over the edge, then crimp or flute the border as desired.
- Reduce the oven temperature to 375 degrees Fahrenheit.
- Place the unbaked crust in the refrigerator while you mix the filling, so it stays cold and flaky.
4. Mix the Filling
- In a large mixing bowl, whisk together the 2 cups of butternut squash puree, brown sugar, and granulated sugar until combined.
- Add the eggs one at a time, whisking well after each addition.
- Pour in the evaporated milk and whisk until the mixture is smooth and no streaks remain.
- Whisk in the cinnamon, ginger, cloves, nutmeg, and salt until evenly distributed.
- Stir in the vanilla extract and melted butter, mixing just until fully incorporated.
5. Assemble and Bake
- Remove the chilled pie crust from the refrigerator and place it on a baking sheet, to catch any drips.
- Pour the filling into the crust, smoothing the top with a spatula.
- Cover the crust edges loosely with a pie crust shield or strips of foil.
- Bake for 50 to 60 minutes, until the edges of the filling are set and the center still has a slight jiggle.
- If the crust edges start browning too quickly, keep the shield on for the remainder of the bake.
6. Cool and Set
- Transfer the pie to a wire cooling rack and let it cool at room temperature for about 2 hours.
- Once mostly cool, transfer the pie to the refrigerator and chill for at least 3 hours, or overnight, so the filling fully sets before slicing.
Tips for The Best Butternut Squash Pie
A few small details make a big difference between a good pie and a great one.
Take your time with these steps rather than rushing through them, especially the roasting and cooling stages.
If you’re new to squash based pies in general, this same troubleshooting logic applies to my maple brown butter pumpkin pie as well.
- Roast the squash cut side down for deeper caramelization and less watery puree
- Blot the puree with a paper towel if it seems especially watery before measuring
- Use room temperature eggs so the filling blends smoothly without curdling
- Don’t overbake. A slight jiggle in the center means it will finish setting as it cools
- Chill the pie fully before slicing for the cleanest cuts
Serving Suggestions
This pie is rich enough to stand on its own, but a few finishing touches take it from good to memorable.
A dollop of freshly whipped cream is the classic move, and a light dusting of cinnamon never hurts.
If you’re building out a full holiday dessert table, it looks right at home next to a slice of Sweet Potato Pie.
- Fresh whipped cream with a pinch of cinnamon
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel sauce
- Chopped toasted pecans sprinkled over the top
- A hot cup of coffee or spiced chai on the side
Variations of Butternut Squash Pie
Once you’ve made this pie the classic way, it’s easy to riff on it depending on what your table needs.
A few small swaps can change the flavor profile without touching the basic method.
If you want a fully plant based option, you can borrow the substitution logic from my vegan pumpkin pie recipe and apply it here.
- Swap half the brown sugar for maple syrup for a deeper caramel flavor
- Add a tablespoon of bourbon for a warm, boozy note
- Use coconut milk instead of evaporated milk for a dairy free version
- Top with a pecan streusel layer before baking for extra crunch
- Swirl in a spoonful of cream cheese filling for a marbled effect
Storage and Reheating
Because of the eggs and dairy in the filling, this pie needs to stay refrigerated once it’s cooled.
It keeps well for several days, which makes it a great make-ahead option for busy holiday weeks.
If squash desserts are your thing, you’ll probably also like turning leftover roasted squash into my butternut squash casserole.
- Store covered in the refrigerator for up to 4 days
- Freeze whole or in slices, wrapped tightly, for up to 2 months
- Thaw overnight in the refrigerator before serving
- Serve chilled or let sit at room temperature for 20 minutes before serving
- Avoid microwaving individual slices, as it can make the custard weep
Nutritional Facts
| Nutrition Per Slice (1 of 8) | |
|---|---|
| Calories | 270 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 75mg |
| Sodium | 230mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 26g |
| Protein | 5g |
Values are estimates and will vary depending on the exact crust and ingredients used.
For a lower carbohydrate option, take a look at how I adjust things in my keto pumpkin pie recipe.
Health Benefits of Key Ingredients
This pie is still very much a dessert, but butternut squash brings some genuine nutritional upside compared to a lot of other pie fillings.
It’s rich in beta carotene, which your body converts into vitamin A.
If you enjoy cooking with this squash outside of dessert, it also shines in savory dishes like my apple butternut squash soup.
- Butternut squash is high in vitamin A, vitamin C, and potassium
- Cinnamon has natural anti-inflammatory properties
- Eggs provide protein and help the filling stay satisfying
- Ginger can help support healthy digestion
- Butternut squash is a good source of dietary fiber
FAQs About Butternut Squash Pie
1. Can I use canned butternut squash puree instead of roasting my own?
Yes, canned butternut squash puree works fine if you can find it at your grocery store.
It tends to be thinner than homemade puree, so you may need slightly less evaporated milk to keep the texture right.
2. Why is my pie filling still jiggly in the very center after baking?
A slight wobble in the very center is actually what you want when you pull the pie from the oven.
Custard pies continue to set as they cool, so a firm jiggle now means a perfectly sliceable pie later.
3. Can I make this pie ahead of time for a holiday dinner?
Absolutely, this is a great make-ahead dessert since it needs to chill for several hours anyway.
You can bake it up to two days in advance and keep it covered in the refrigerator until you’re ready to serve.
4. What does butternut squash pie taste like compared to pumpkin pie?
It’s very similar in texture, but the flavor is a bit richer and slightly sweeter than traditional pumpkin pie.
Roasting the squash first also adds a subtle caramelized note that canned pumpkin doesn’t usually have.
5. Can I freeze butternut squash pie?
Yes, this pie freezes surprisingly well once it’s fully baked and cooled.
Wrap it tightly in plastic wrap and foil, then thaw it overnight in the refrigerator before serving.
Butternut Squash Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought
- 2 cups roasted butternut squash puree from about a 3 pound squash
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs room temperature
- 1 cup evaporated milk 240ml
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted
- fresh whipped cream with a pinch of cinnamon
- vanilla bean ice cream
- warm caramel sauce
- chopped toasted pecans for sprinkling
Equipment
- Rimmed baking sheet for roasting the squash
- Food processor or blender, for pureeing squash
- 9-inch glass pie dish
- Large mixing bowl
- Whisk
- Pie crust shield to prevent over browning (optional)
- Wire cooling rack
- Rolling Pin if using homemade crust (optional)
Method
- Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place cut side down on a parchment-lined baking sheet.
- Roast for 45-55 minutes until fork-tender. Cool for 15 minutes, then scoop flesh from skin.
- Transfer squash flesh to food processor and blend until completely smooth. Measure 2 cups of puree.
- Roll out pie dough and fit into a 9-inch pie dish. Trim excess and crimp edges. Reduce oven to 375°F and refrigerate crust.
- In a large bowl, whisk together squash puree, brown sugar, and granulated sugar until combined.
- Add eggs one at a time, whisking well after each. Whisk in evaporated milk until smooth.
- Whisk in cinnamon, ginger, cloves, nutmeg, and salt. Stir in vanilla and melted butter until incorporated.
- Pour filling into chilled crust. Cover edges with pie shield or foil. Bake for 50-60 minutes until edges are set and center has a slight jiggle.
- Cool on wire rack for 2 hours, then refrigerate for at least 3 hours or overnight until fully set.
Nutrition
Notes
- Roast the squash cut side down for deeper caramelization and less watery puree.
- Blot the puree with a paper towel if it seems especially watery before measuring.
- Use room temperature eggs so the filling blends smoothly without curdling.
- Don’t overbake. A slight jiggle in the center means it will finish setting as it cools.
- Chill the pie fully before slicing for the cleanest cuts.
- For a dairy-free version, use coconut milk instead of evaporated milk.
- Swap half the brown sugar for maple syrup for a deeper caramel flavor.
- Add a tablespoon of bourbon for a warm, boozy note.
- Store covered in the refrigerator for up to 4 days.
- Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Butternut Squash Pie Recipe is proof that stepping outside the usual pumpkin pie routine is always worth it.
It’s warm, comforting, and just different enough to get people asking what your secret is.
Give it a try this season and let me know how it turns out in the comments below. I’d love to see your photos if you make them.
Recommended:
- Chocolate Pecan Pie Recipe
- Slow Cooker Butternut Squash Quinoa Chili
- Butternut Squash Chili Recipe
- Pumpkin Pie Spice Recipe
- Mini Pumpkin Pies Recipe
