Butternut Squash Pie Recipe
Introduction
Butternut Squash Pie is a cozy, autumnal twist on the classic pumpkin pie, offering a smooth and creamy filling with warm spices. It’s perfect for holiday gatherings or a comforting dessert any time of the year.
Ingredients
- 1 butternut squash (3 to 4 pounds, about 2 1/2 cups of purée)
- 1 9-inch homemade pie crust (or store-bought, deep dish, unbaked)
- 2 large eggs
- 3/4 cup packed light brown sugar
- 3/4 cup whole milk
- 1/4 cup melted butter
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 375°F. Line a baking sheet with foil and lightly spray with cooking spray. Cut the butternut squash in half, scoop out seeds and stringy parts. Place squash halves cut-side down on the baking sheet and bake for about 1 hour until soft. Let cool for at least 30 minutes.
- Step 2: Prepare your pie crust by rolling it to a 13-inch diameter and fitting it into a 9-inch pie dish. Fold any overhanging dough back and flute the edges. Chill the crust in the refrigerator while you prepare the filling.
- Step 3: Scoop the roasted squash flesh into a food processor and blend until smooth. Measure out 2 1/2 cups of purée.
- Step 4: Preheat the oven to 350°F.
- Step 5: In a large bowl, whisk together the squash purée, eggs, brown sugar, milk, melted butter, cornstarch, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the filling into the chilled pie crust.
- Step 6: Bake for 1 hour plus 10 to 15 minutes until the filling is set with a gentle jiggle in the center. Check after 45 minutes and cover the crust loosely with foil if browning too quickly. Cool completely on a wire rack before refrigerating.
Tips & Variations
- Roast the squash a day ahead to save time and refrigerate it for up to 2 days before using.
- For extra flavor, add a pinch of ground ginger or cloves to the filling spices.
- Serve with cinnamon whipped cream or a dollop of crème fraîche for a delicious topping.
- If you prefer, substitute half-and-half or heavy cream for whole milk for a richer filling.
Storage
Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in a warm oven or enjoy chilled. The pie can be made ahead and tastes even better after resting overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned butternut squash or pumpkin instead of fresh squash?
Yes, you can substitute canned pureed squash or pumpkin, but fresh roasted squash offers a better texture and sweeter flavor. If using canned, reduce added sweetener slightly as canned products vary in sweetness.
How do I prevent the pie crust from getting soggy?
Chilling the crust before adding the filling helps keep it crisp. If desired, blind bake the crust for 10 minutes before filling to create a barrier against sogginess.
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Butternut Squash Pie Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
This Butternut Squash Pie is a rich and creamy autumn dessert that blends the natural sweetness of roasted butternut squash with warm spices like cinnamon and nutmeg. Encased in a flaky homemade or store-bought pie crust, this pie offers a comforting and unique alternative to traditional pumpkin pie, perfect for Thanksgiving or any fall gathering.
Ingredients
Pie
- 1 butternut squash (3 to 4 pounds, about 2 1/2 cups of puree)
- 1 9-inch homemade pie crust (or store-bought, deep dish, unbaked)
Filling
- 2 large eggs
- 3/4 cup packed light brown sugar
- 3/4 cup whole milk
- 1/4 cup melted butter
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
Instructions
- Bake Butternut Squash: Preheat your oven to 375°F. Line a baking sheet with foil and spray lightly with cooking spray. Cut the butternut squash in half lengthwise and remove seeds and stringy bits. Place the halves cut-side down on the baking sheet and roast for about 1 hour until the flesh is tender and a knife slides in easily. Remove from oven and let cool for at least 30 minutes.
- Chill the Pie Crust: Prepare your homemade pie crust or use a store-bought unbaked crust. Roll out to about 13 inches in diameter and fit into a 9-inch pie dish. Tuck and smooth the dough with your fingers, fold overhanging dough to form a thick rim, and flute the edges decoratively. Refrigerate until ready to fill.
- Mash the Butternut Squash: Flip the roasted squash halves and scoop out the flesh. Transfer to a food processor and blend until completely smooth. Measure out 2 1/2 cups of the squash puree for the filling.
- Preheat Oven for Baking: Set the oven temperature to 350°F to prepare for baking the pie.
- Make the Filling: In a large bowl, whisk together the butternut squash puree, eggs, light brown sugar, whole milk, melted butter, cornstarch, vanilla extract, ground cinnamon, freshly grated nutmeg, and salt until very smooth. Pour the mixture into the prepared chilled pie crust.
- Bake the Pie: Bake the pie in the preheated oven for 1 hour and 10 to 15 minutes, until the center is set with a gentle jiggle. Check about 45 minutes in and cover with foil if the crust browns too quickly. Let the pie cool completely on a wire rack, then refrigerate. Serve chilled or at room temperature, optionally topped with cinnamon whipped cream.
Notes
- The roasted butternut squash can be made ahead and refrigerated for up to 2 days before using.
- If the pie crust begins to brown too quickly while baking, loosely cover the edges with foil to prevent burning.
- Serve the pie with cinnamon whipped cream for an extra indulgent touch.
- This pie is a fantastic make-ahead dessert perfect for Thanksgiving or fall celebrations.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butternut squash pie, fall dessert, Thanksgiving pie, roasted squash, autumn pie, homemade pie crust
