This Butternut Squash Pie is cozy, creamy, and perfect for fall or anytime you’re craving something comforting and a little different than the usual pumpkin pie.
It’s smooth and lightly spiced, with just enough sweetness to bring out the natural flavor of the squash.
This one is a go-to in my kitchen when I want something simple, homemade, and deeply satisfying.
What You’ll Need
- 1 ½ cups mashed roasted butternut squash (from about 1 small squash)
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- ¾ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- ¾ cup evaporated milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Pro Tips
- Roast your own butternut squash instead of using canned for better flavor.
- Let the squash cool completely before mixing to avoid curdling the eggs.
- Blind bake the crust if you like a crispier bottom.
- Use a pie shield or foil around the crust edges to keep them from over-browning.
- Chill the pie before slicing to get clean, beautiful slices.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch pie dish
- Oven mitts
- Baking sheet (to catch spills)
Substitutions and Variations
- Swap the butternut squash for pumpkin or sweet potato.
- Use coconut milk instead of evaporated milk for a dairy-free version.
- Add a splash of maple syrup for extra fall flavor.
- Sprinkle chopped pecans on top before baking for a bit of crunch.
Make Ahead Tips
- Roast the squash up to 3 days in advance and store it in the fridge.
- You can fully bake the pie a day ahead and chill it overnight—just bring to room temp before serving or warm slightly.
Instructions
Step 1: Roast the Butternut Squash
Cut 1 small butternut squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast at 400°F for about 40–45 minutes, or until the flesh is soft and caramelized. Let it cool, then scoop out and mash until smooth. Measure 1 ½ cups.
Step 2: Prepare the Pie Crust
Place the unbaked 9-inch pie crust into a ceramic pie dish. Gently press it in and crimp the edges. Chill it in the fridge while you mix the filling.
Step 3: Mix the Spices and Sugar
In a medium bowl, combine ¾ cup packed light brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ½ teaspoon salt. Stir together.
Step 4: Make the Filling
In a large bowl, whisk together the 1 ½ cups mashed butternut squash, spice-sugar mix, 2 large eggs, ¾ cup evaporated milk, ¼ cup heavy cream, and 1 teaspoon vanilla extract until smooth and well blended.
Step 5: Pour into Crust
Pour the filling into the chilled pie crust, smoothing the top with a spatula.
Step 6: Bake
Place the pie on a baking sheet and bake at 350°F for 50–60 minutes, or until the center is just set and a toothpick comes out clean.
Step 7: Cool and Serve
Let the pie cool completely on a wire rack before slicing. Top with whipped cream and a sprinkle of cinnamon, if you’d like.
Why I Love This Recipe
This pie takes me right back to holidays at home when the kitchen smelled like cinnamon and nutmeg. We used to roast the squash ourselves, and I remember my mom would always sneak a spoonful of the filling before it even hit the crust. Now, it’s one of those recipes I pull out when I want to impress but don’t want to fuss.
- Butternut squash has a naturally sweet and earthy flavor
- It’s a fun twist on traditional pumpkin pie
- You can roast the squash in advance, which makes it easier
- The texture is so creamy and custardy
- Leftovers? Even better the next day
Servings and Time
Servings: 8
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Macros (per slice, based on 8 servings — estimated)
- Calories: 310
- Protein: 5g
- Carbs: 38g
- Fat: 16g
- Fiber: 3g
- Sugar: 22g
Why This Recipe Works (Quick Science)
Butternut squash is lower in water content than pumpkin, which gives you a thicker, more flavorful filling. The combination of eggs and dairy sets into a custard that’s rich but not too heavy. Brown sugar adds a hint of molasses flavor that brings out the caramel notes in the roasted squash. Baking it slowly at 350°F ensures even setting without curdling the filling.
Common Mistakes
- Using hot squash – Always cool it down first or you’ll scramble the eggs.
- Undercooking – The center should just barely jiggle when you take it out.
- Overfilling the crust – Leave a little room at the top to avoid overflow.
- Skipping the chill – It slices best after fully cooling.
What to Serve With
- Whipped cream (classic and dreamy)
- A drizzle of maple syrup
- Chopped toasted pecans
- Coffee or spiced chai tea
- Vanilla ice cream for a pie à la mode vibe
FAQ
Can I use canned butternut squash?
Yes, just make sure it’s plain and not sweetened or seasoned.
Do I have to blind bake the crust?
Not for this recipe, but if you want a crispier bottom, you can.
How do I know when it’s done?
The center should barely jiggle, and a toothpick should come out clean.
Can I freeze it?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Can I make this dairy-free?
Yes—use coconut milk or almond milk and skip the heavy cream.
