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
Scale
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
