If you’re looking for a warm, cozy dessert that’s a twist on the classic pumpkin pie, you’ve got to try my Butternut Squash Pie Recipe. This pie is insanely comforting, with just the right balance of spices and the naturally sweet, creamy texture of butternut squash that you just can’t get enough of. Every time I make this, my family goes crazy for it, and I bet you’ll love it too after the very first bite. Stick around—I’ll walk you through everything you need to know to make this fan-freaking-tastic pie come out perfect every time.
Why You’ll Love This Recipe
- Natural Sweetness: The butternut squash puree gives the pie a lovely natural sweetness and creamy texture that feels like a hug in dessert form.
- Simple Ingredients: You won’t need any weird specialty items—just common kitchen staples and fresh butternut squash.
- Perfect Balance of Spice: The blend of warm spices hits just right, neither too strong nor too subtle, adding depth without overwhelming the squash.
- Easy to Master: I used to struggle with pie crusts, but this foolproof crust recipe will have you feeling like a pro, even if you’re a beginner.
Ingredients You’ll Need
Each ingredient in this Butternut Squash Pie Recipe plays a role in creating that classic fall flavor, with a filling that’s smooth, sweet, and warmly spiced. I recommend fresh butternut squash for the best results, and don’t worry—the crust is easier than it looks.
- Butternut Squash: Fresh is best! It’s sweeter and smoother than canned pumpkin, and it really makes this pie shine.
- Sweetened Condensed Milk: Sweetens and adds a creamy richness without thinning out the filling.
- Eggs: They bind everything together and give the pie that classic custard texture.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper): These warm spices elevate the squash and create that signature cozy flavor.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- All-Purpose Flour: For the crust, the base for that flaky, tender pie shell you’ll adore.
- Sugar (for crust): Just a touch to add flavor and color to the crust.
- Cold Unsalted Butter: The secret to a tender, flaky crust—make sure it’s ice-cold for the best texture.
- Ice Water: Helps bring the dough together without melting the butter.
- Egg (for egg wash): Mixed with water to create a shiny, golden crust edge.
Variations
I love that this Butternut Squash Pie Recipe is so versatile—feel free to tweak it to match your taste or dietary needs. I’ve played around with a few versions and each one worked just fine.
- Vegan Version: I swapped the condensed milk for coconut milk and replaced eggs with a flax egg, which worked surprisingly well while giving the pie a subtle coconut undertone.
- Spice Mix: Sometimes I add a pinch of cardamom or increase the ginger for a spicier kick—this personal tweak makes the aroma even more intoxicating.
- Gluten-Free Crust: Using a gluten-free flour blend for the crust was a success when my sister came over, and the texture was still delightfully flaky.
- Sweetener Swap: If you want less sweetness, try using evaporated milk instead of sweetened condensed milk and add your own sugar to taste.
How to Make Butternut Squash Pie Recipe
Step 1: Get Your Filling Ready
Start by preheating your oven to 425°F (220°C) and positioning your oven rack in the lower third. In a large bowl, whisk together your pureed butternut squash, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, black pepper, and salt until everything is silky smooth. This step ensures all those warming spices fully infuse into the squash, creating that irresistible flavor in every bite.
Step 2: Make the Pie Crust Like a Pro
For the crust, mix your flour, sugar, and salt in a large bowl. Then, use a pastry cutter or two butter knives to cut the cold butter into the dry mix until it looks like coarse crumbs—small peas of butter mixed with flour bits. This little bit of texture is what’ll bake into that flaky, tender crust you’re aiming for. Add the ice water a tablespoon at a time and stir until the dough just holds together.
Transfer to a lightly floured surface and gently bring the dough together, forming it into a ball. Flatten into a disk, then roll it out into a 12-inch circle to fit your 9-inch pie plate. Don’t stress too much if your edges look a little rough—folding and shaping after placing it in the plate fixes everything quickly.
Step 3: Assemble and Bake
Give the filling mixture one more quick whisk to reblend everything. Pour it gently into the pie shell. To get that beautiful golden crust edge, brush the rim with your egg wash. Pop the pie in the oven and bake at 425°F for 15 minutes—this blast of heat helps set the crust and filling.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 35 minutes or until the filling is set and a butter knife inserted near the edges comes out clean. It’s normal if the center jiggles a little; it will firm up as the pie cools.
Once baked, let the pie cool completely before slicing. Trust me, the flavors deepen and the texture improves the longer it rests.
Pro Tips for Making Butternut Squash Pie Recipe
- Use Fresh Butternut Squash: I discovered this trick early on—fresh squash puree is sweeter and smoother than canned, which really lifts the whole pie.
- Keep Butter Cold: When making your crust, keep the butter as cold as possible to get that perfect flaky texture.
- Don’t Overwork the Dough: Handling the crust too much warms the butter and makes it tough—just mix until it holds together.
- Watch the Baking Times: Everyone’s oven is a bit different; check your pie after 45 minutes total and adjust accordingly to avoid overbaking.
How to Serve Butternut Squash Pie Recipe
Garnishes
I love topping slices of this butternut squash pie with a generous dollop of freshly whipped cream—sometimes spiked with a little maple syrup or cinnamon for an extra flavor boost. Vanilla ice cream is another favorite, especially if you want that cold-creaminess contrast with the warm pie. Toasted pecans or a light dusting of cinnamon powder adds a nice finishing touch too.
Side Dishes
If you’re serving this pie as part of a larger meal, I recommend pairing it with simple, hearty fare like roasted turkey or ham, plus a crisp and tangy salad to balance the richness. A nice cup of spiced chai or hot apple cider also complements the flavors beautifully.
Creative Ways to Present
For special occasions, I’ve served this pie in pretty individual mini tart pans—makes it feel so fancy and gives everyone their perfect personal size. You can also drizzle caramel sauce over the top or decorate with little sugared cranberries to step it up for holiday dinners.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pie tightly wrapped with plastic wrap or in an airtight container in the fridge for up to 4 days. The flavors actually get better with a bit of rest! Just be sure to let it come back to room temperature before enjoying it again.
Freezing
Freezing works great with this pie if you want to prep ahead. Freeze a fully cooled pie wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When you’re ready, thaw overnight in the fridge and warm slightly in the oven before serving.
Reheating
I reheat slices in a 325°F oven for about 10-15 minutes, wrapped loosely in foil to keep the crust from drying out. Avoid microwaving if you want to keep that flaky crust texture intact.
FAQs
-
Can I use canned pumpkin instead of fresh butternut squash?
You can substitute canned pumpkin if fresh butternut squash isn’t available, but in my experience, fresh squash gives a sweeter, brighter flavor and smoother texture that really makes this pie stand out.
-
How do I prevent the pie crust from getting soggy?
One trick is to bake the crust slightly before adding the filling (called blind baking) or make sure your oven is hot at the start to set the crust quickly. Also, avoid overfilling to reduce sogginess.
-
Can I prepare this pie in advance?
Absolutely! You can prepare the pie up to a day ahead and store it covered in the fridge, then just reheat lightly before serving—it tastes fresh and delicious.
-
What’s the best way to puree butternut squash for this recipe?
Roast the squash until very tender, then use a food processor or blender to puree until silky smooth. This will give you that velvety texture perfect for the pie filling.
Final Thoughts
This Butternut Squash Pie Recipe has become one of my favorite fall desserts because it’s comforting, a little bit unique, and always a crowd-pleaser. I love that it brings that nostalgic pumpkin pie vibe but with a subtle twist that feels special. If you’re craving cozy flavors and a gorgeous homemade pie that’s easier than you think, this recipe is built for you. I can’t wait for you to try it and see how it fills your kitchen with warmth and smiles!
Print
Butternut Squash Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Butternut Squash Pie recipe is a delightful twist on the traditional pumpkin pie, using fresh pureed butternut squash for a naturally sweet and smooth filling spiced with cinnamon, ginger, nutmeg, cloves, and black pepper. Encased in a buttery homemade pie crust and baked to golden perfection, it’s an ideal dessert to serve during holidays or family gatherings, especially when paired with whipped cream or ice cream.
Ingredients
For the Filling
- 2 cups pureed butternut squash
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon salt
For the Pie Crust
- 1 ¼ cups unbleached all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 stick cold unsalted butter (cut into small cubes)
- 3 tablespoons ice water
- 1 egg (beaten with 1 tablespoon water for egg wash)
Instructions
- Preheat Oven and Prepare Filling. Arrange a rack in the lower third of your oven and preheat to 425°F (220°C). In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, black pepper, and salt until smooth. Set aside to rest.
- Make Pie Dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or two butter knives to cut the cold butter cubes into the flour mixture until the texture resembles coarse crumbs. Add the ice water and stir gently with a fork until the dough just begins to come together.
- Roll Out Dough and Line Pie Plate. Transfer the dough to a lightly floured surface, press it together into a ball, and flatten into a disk. Roll out the dough to a 12-inch circle. Carefully transfer and arrange the dough into a 9-inch pie plate, easing it into the corners without stretching.
- Fill the Pie. Whisk the filling mixture again to ensure uniform consistency and pour it into the prepared pie crust. Brush the edges of the dough with the egg wash made by beating the egg with water to give the crust a golden finish.
- Bake the Pie. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 35 minutes or until a butter knife inserted near the edges comes out clean, indicating the filling is set.
- Cool and Serve. Allow the pie to cool before slicing. Serve with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
Notes
- Use fresh butternut squash pureed from roasted or steamed squash instead of canned pumpkin puree for a brighter, sweeter, and smoother texture.
- Ensure the butter and water are cold when making the pie crust for flakier results.
- The egg wash helps achieve a glossy, golden-brown crust edge.
- Adjust spices to your preference for warmth and depth of flavor.
- Allow the pie to cool fully so the filling sets properly before slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 383 kcal
- Sugar: 31 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 109 mg
