Butternut squash pudding is warm, creamy, and full of cozy fall flavors.
It’s like pumpkin pie filling, but smoother and even easier to make.
This is one of those desserts that feels fancy but is actually super simple.
It’s perfect for holidays or just a chilly evening treat.
I’ve made this for years — sometimes I serve it warm with whipped cream, sometimes cold straight from the fridge.
Either way, it’s always a win.
Why I Love This Recipe
This pudding has been in my fall rotation forever. It’s comfort food without being heavy, and it smells incredible while baking.
- It’s naturally sweet from the squash
- The spices give it that warm, cozy vibe
- It’s a one-bowl mix-and-bake situation
- Tastes amazing warm or chilled
- Feels special but only takes 10 minutes of hands-on time
Servings and Time
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Macros (Per Serving – based on 6 servings)
- Calories: 165
- Protein: 4g
- Carbs: 30g
- Fat: 5g
- Fiber: 3g
- Sugar: 15g
Why This Recipe Works (Quick Science)
Butternut squash is naturally starchy, which helps thicken the pudding without needing extra flour or cornstarch. The eggs help bind everything together while adding creaminess. Blending the squash gives it that silky-smooth texture you want in a pudding. Baking it low and slow helps the flavors deepen and keeps the texture soft and custardy.
Common Mistakes
- Not blending the squash enough – It should be completely smooth or the texture gets grainy
- Using cold ingredients – This can make the batter clump and bake unevenly
- Overbaking – It should jiggle just slightly in the center when done, like a custard
- Skipping the water bath (if using ramekins) – Helps it cook gently and stay silky
What to Serve With
- A dollop of whipped cream or coconut cream
- Crushed gingersnap cookies for crunch
- Hot coffee or chai tea
- Vanilla ice cream on the side for a contrast of warm and cold
FAQ
Can I use canned squash or pumpkin?
Yes! Canned butternut squash or pumpkin puree works great. Just make sure it’s 100% pure, not pie filling.
Can I make this dairy-free?
Yes — sub coconut milk or almond milk for the milk.
Can I make this ahead of time?
Totally! It’s actually better after a night in the fridge.
Does it need to be baked in a water bath?
Only if you’re using ramekins for individual servings. If it’s in a big dish, it’s not necessary.
What You’ll Need
- 2 cups mashed butternut squash (roasted and pureed)
- 3 large eggs
- ½ cup whole milk
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- Pinch of salt
- Butter or spray for greasing the dish
Tools Required
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Blender or immersion blender
- Baking dish or individual ramekins
- Rubber spatula
Substitutions and Variations
- Swap maple syrup for honey
- Use pumpkin puree instead of butternut squash
- Make it dairy-free with almond or coconut milk
- Add a dash of clove or allspice for a spicier kick
- Bake in ramekins for individual servings
Make Ahead Tips
You can make the pudding up to 2 days ahead and store it in the fridge. Reheat gently or serve cold. The flavors actually get better overnight.
How to Make Butternut Squash Pudding
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a medium baking dish or 4–6 ramekins with butter or nonstick spray.
Step 2: Blend the Squash
In a blender or food processor, blend 2 cups mashed butternut squash until completely smooth if it’s not already. You want a silky puree.
Step 3: Add Wet Ingredients
Add 3 large eggs, ½ cup whole milk, ¼ cup maple syrup, ¼ cup brown sugar, and 1 teaspoon vanilla extract to the squash puree. Whisk until smooth and fully combined.
Step 4: Add Spices
Sprinkle in ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, and a pinch of salt. Whisk again until evenly mixed.
Step 5: Pour into Dish
Pour the finished pudding mixture into the greased baking dish or divide it among ramekins.
Step 6: Bake
Place the baking dish in the oven and bake for 45–50 minutes, or until the center is just set and slightly jiggly.
Step 7: Cool and Serve
Let the pudding cool for 15 minutes before serving. Enjoy warm, or chill it in the fridge to serve cold later. Top with whipped cream if you’d like.
Leftovers and Storage
Store leftovers in the fridge in an airtight container for up to 4 days. It tastes great cold, or reheat in the microwave in 30-second bursts. You can also freeze it in individual portions for up to 2 months — just thaw overnight in the fridge and stir before serving.
Wrap-Up
I hope you give this cozy butternut squash pudding a try. It’s simple, delicious, and a great way to use up leftover squash. Let me know how it turned out in the comments, and feel free to ask if you have any questions!
