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Butternut Squash Pie Recipe

Butternut Squash Pie

iamwinfred
This Butternut Squash Pie 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. 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.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 270 kcal

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)

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

For Serving (Optional)

  • fresh whipped cream with a pinch of cinnamon
  • vanilla bean ice cream
  • warm caramel sauce
  • chopped toasted pecans for sprinkling

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 270kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 230mgPotassium: 280mgFiber: 2gSugar: 26gVitamin A: 80IUVitamin C: 15mgCalcium: 8mgIron: 6mg
Keyword butternut squash pie, custard pie, fall baking, holiday pie, thanksgiving dessert
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