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

Scale

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)

Cook Mode Prevent your screen from going dark

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