If you adore the comforting flavors of fall and are on the hunt for a delightful twist on a classic dessert, this Butternut Squash Pie Recipe is about to become your new favorite. Sweet, warmly spiced, and luxuriously creamy, this pie captures the essence of autumn with roasted butternut squash at its heart. It’s an inviting alternative to pumpkin pie that delivers the same cozy satisfaction but with a unique depth of flavor, perfect for Thanksgiving or any cold-weather gathering where you want to impress and indulge your loved ones.
Ingredients You’ll Need
Simple ingredients often create the most unforgettable dishes, and this Butternut Squash Pie Recipe is no exception. Each component plays an essential role: from the smooth butternut squash purée lending natural sweetness and vibrant color, to the fragrant spices that awaken your senses with every bite.
- Butternut squash purée (1 ½ cups): Roasted or canned, this is the creamy base for your filling.
- Granulated sugar (¾ cup): Adds just the right level of sweetness to balance the squash’s earthiness.
- Salt (½ teaspoon): Enhances all the flavors, ensuring nothing tastes flat.
- Ground cinnamon (1 teaspoon): Brings warmth and the signature fall flavor we all love.
- Ground ginger (½ teaspoon): Adds a subtle spicy kick for depth.
- Ground nutmeg (¼ teaspoon): Offers a sweet, nutty complexity.
- Ground cloves (â…› teaspoon): A little goes a long way to give your pie that classic aromatic touch.
- Large eggs (2): Essential for binding the filling and giving it a silky texture.
- Evaporated milk (1 12-ounce can): Creates creaminess without heaviness.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness and rounds out the spices.
- Unbaked 9-inch pie crust (1): Whether homemade or store-bought, it’s the flaky, buttery foundation for your pie.
How to Make Butternut Squash Pie Recipe
Step 1: Prepare the Oven and Filling
Start by preheating your oven to 425°F. In a large bowl, whisk together the butternut squash purée, sugar, salt, cinnamon, ginger, nutmeg, and cloves until you get a smooth, fragrant mixture. This step is where all those cozy spices meld beautifully with the natural sweetness of the squash.
Step 2: Combine the Wet Ingredients
Next, beat in the eggs until fully incorporated. Then stir in the evaporated milk and vanilla extract. The eggs provide structure to the filling, while evaporated milk ensures that luscious creaminess you crave. Vanilla is the secret little hero that ties the whole flavor profile together.
Step 3: Pour and Bake Your Pie
Pour this dreamy filling into your unbaked pie crust, ensuring it’s evenly spread. Place the pie on a baking sheet to catch any potential spills. Bake at 425°F for 15 minutes—this initial high temperature helps set the crust and gives the filling a good start.
Step 4: Reduce the Heat and Continue Baking
After 15 minutes, lower the oven heat to 350°F and bake for another 40 to 45 minutes. You’ll know your pie is done when the center is set and a clean knife inserted near the middle comes out clean. This gentle baking finishes cooking the custard-like filling perfectly without cracking the crust.
Step 5: Cool Before Serving
Let the pie cool on a wire rack for at least two hours to allow the filling to fully set. This patience pays off with that perfect slice—firm enough to hold its shape but still velvety smooth. Serve it plain or with a dollop of whipped cream for that heavenly finishing touch.
How to Serve Butternut Squash Pie Recipe
Garnishes
A simple dusting of cinnamon or a dollop of freshly whipped cream can elevate your Butternut Squash Pie Recipe instantly. For something a little extra, sprinkle some toasted pecans or a drizzle of caramel sauce on top. These garnishes add texture and enhance the pie’s rich, spiced flavor.
Side Dishes
This pie pairs wonderfully with warm drinks like spiced apple cider or a robust cup of coffee. If you’re serving this at a holiday gathering, consider light, fresh sides like a crisp green salad with a tangy vinaigrette to balance the pie’s sweetness.
Creative Ways to Present
Try serving individual mini butternut squash pies in ramekins for a charming twist, or create a pie bar with various toppings like toasted nuts, cinnamon sugar, or even a scoop of vanilla ice cream. Your guests will love customizing their desserts, making this Butternut Squash Pie Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, giving you plenty of opportunity to enjoy leftovers without sacrificing taste or texture.
Freezing
If you want to save your Butternut Squash Pie Recipe for later, it freezes beautifully. Wrap the pie tightly with plastic wrap and then a layer of aluminum foil before freezing for up to two months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
To reheat, place slices in a warm oven (around 300°F) for about 10-15 minutes until heated through. Avoid the microwave if possible to maintain the perfect flaky crust and silky filling texture.
FAQs
Can I use canned butternut squash purée instead of fresh?
Absolutely! Canned butternut squash purée is a convenient alternative that works wonderfully. Just make sure to drain any excess liquid if it feels too watery to keep your pie filling perfectly smooth.
Is this Butternut Squash Pie Recipe gluten-free?
It depends on the pie crust you use. If you swap in a gluten-free crust, this recipe is naturally gluten-free and just as delicious.
Can I make this pie ahead of time?
Yes! This pie actually tastes great made a day ahead and stored in the fridge, as the flavors meld beautifully overnight.
What’s the difference between butternut squash pie and pumpkin pie?
Though similar in texture and spices, butternut squash pie offers a slightly sweeter and nuttier flavor compared to pumpkin. It’s a fantastic alternative that brings its own unique charm to the table.
Can I add nuts or other ingredients to the pie filling?
While the classic Butternut Squash Pie Recipe shines as-is, adding chopped pecans or a swirl of maple syrup can add a lovely twist. Just be sure not to overwhelm the delicate squash flavor.
Final Thoughts
There’s something truly special about this Butternut Squash Pie Recipe that feels like a warm hug from the inside out—comforting, festive, and inviting. Whether for a holiday gathering or a weekend treat, I can’t recommend it enough. Once you try it, you’ll wonder why it wasn’t always part of your fall dessert rotation. So go ahead, bake a pie, savor every slice, and enjoy the joyful smiles it brings to your table.
Print
Butternut Squash Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes (plus cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and creamy Butternut Squash Pie that offers a perfect fall dessert alternative to traditional pumpkin pie. This recipe features a smooth butternut squash purée blended with warm spices and baked in a flaky crust, ideal for Thanksgiving or cozy autumn gatherings.
Ingredients
Pie Filling
- 1 ½ cups cooked butternut squash purée (from roasted or canned squash)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the butternut squash purée, sugar, salt, cinnamon, ginger, nutmeg, and cloves until the mixture is smooth and well combined.
- Add Eggs and Milk: Beat in the eggs thoroughly, then stir in the evaporated milk and vanilla extract until everything is fully incorporated, creating a smooth filling.
- Fill Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake at High Temperature: Place the pie on a baking sheet and bake at 425°F for 15 minutes to set the filling initially and create a crust foundation.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F and bake for an additional 40–45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up completely.
- Serve: Serve the pie plain or topped with whipped cream for added richness.
Notes
- To make your own butternut squash purée, roast peeled and cubed butternut squash at 400°F for 30–40 minutes until tender, then mash or blend until smooth.
- This pie can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
