If you’re looking for a holiday showstopper or just something uniquely comforting to sweeten up your week, you have to try Butternut Squash Pie. This delightful dessert takes everything we love about fall flavors—warm spices, creamy squash, and a flaky crust—and transforms them into a treat that balances nostalgia with novelty. The butternut squash lends its natural velvetiness, and the blend of cinnamon, ginger, and nutmeg wraps every bite in cozy warmth. Get ready for a pie that feels familiar but also refreshingly new, whether you’re serving it at a festive gathering or just baking for pure, personal joy!
Ingredients You’ll Need
What makes this pie truly shine is how approachable its ingredients are—each one plays an important role in creating that irresistible flavor and creamy texture. Sourcing good-quality basics turns this simple recipe into a memorable dessert everyone will request again and again.
- 9-inch unbaked pie crust: Store-bought or made from scratch, this is your foundation for holding all that luscious filling.
- Mashed roasted butternut squash (2 cups from about 1 medium squash): The heart and soul of this pie, offering creamy texture and gentle sweetness.
- Brown sugar (¾ cup, packed): Deepens the flavor with its hint of molasses, giving each bite a caramel-like richness.
- Large eggs (2): These bind everything together and help create that custard-like consistency.
- Evaporated milk (¾ cup): Adds creaminess and body without being too heavy—perfect for a smooth filling.
- Ground cinnamon (1 teaspoon): Infuses the pie with that classic warm spice that instantly says “fall.”
- Ground ginger (½ teaspoon): Adds a gentle kick for warmth and balance.
- Ground nutmeg (¼ teaspoon): A touch brings nuance and coziness to the spice mix.
- Ground cloves (¼ teaspoon): Just enough for a subtle spiced depth—don’t skip it!
- Salt (¼ teaspoon): Enhances every other flavor and keeps the pie from tasting flat.
- Vanilla extract (1 teaspoon): Rounds everything out with a fragrant, mellow sweetness.
How to Make Butternut Squash Pie
Step 1: Prep the Butternut Squash
If using fresh squash (and trust me, the extra step is worth it!), start by peeling, cubing, and roasting your butternut squash at 400°F until tender, about 30–35 minutes. Roasting really brings out the sweetness and ensures an ultra-silky texture. Once it’s fork-tender, mash it thoroughly—think smooth, not chunky, since this becomes the base of your beautiful Butternut Squash Pie.
Step 2: Whisk Together the Filling
Grab your largest mixing bowl and whisk together the mashed butternut squash and brown sugar until blended. Then, add the eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. The mixture should become wonderfully smooth and a bit bubbly at the edges—take a second to enjoy the amazing autumn aroma!
Step 3: Fill the Pie Crust
Place your pie crust (homemade or store-bought—no judgment here) on a baking sheet for easy handling. Carefully pour in the squash filling and smooth the top with a spatula for that perfect, even look. This attention to detail pays off when the pie sets beautifully in the oven.
Step 4: Bake to Perfection
Pop your Butternut Squash Pie into a preheated 375°F oven and bake for 45 to 50 minutes. You’ll know it’s ready when the edges are set and a knife inserted near the center comes out mostly clean. The center may jiggle just a little—that’s perfect! Let the pie cool on a wire rack, then chill in the fridge for at least two hours for the dreamiest texture.
How to Serve Butternut Squash Pie
Garnishes
A classic whipped cream cloud is always welcome atop Butternut Squash Pie, especially if it’s lightly sweetened or dusted with cinnamon. For an extra-special touch, try a drizzle of maple syrup, a sprinkle of candied pecans, or even a few edible flower petals—all elevate the look and taste in seconds.
Side Dishes
This pie pairs beautifully with a scoop of vanilla bean ice cream or a simple fruit compote for a bit of tartness. Serve it as part of a holiday spread with coffee, hot cider, or a spiced chai latte to echo the warm flavors within the pie.
Creative Ways to Present
For a crowd, cut the pie into small squares and serve on a platter with toothpicks for a fun finger-food dessert. Or try layering Butternut Squash Pie slices in parfait glasses with whipped cream and crushed gingersnaps for a dessert that feels both rustic and fancy!
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Pie keeps beautifully—simply cover it tightly or place slices in an airtight container and store in your refrigerator for up to four days. The flavors only continue to develop, making that next-day slice extra special.
Freezing
This pie freezes well! Once completely cooled, wrap it tightly in plastic wrap and foil, or place in a freezer-safe container. It will stay fresh for up to two months—just remember to label it, so you don’t forget this golden treasure hiding in your freezer.
Reheating
To enjoy your Butternut Squash Pie warm, just pop slices into the oven at 325°F for 10–15 minutes or use the microwave for short bursts (30 seconds at a time). Let it return to room temperature first if frozen, and top with fresh whipped cream for that just-baked feel.
FAQs
Can I use canned butternut squash puree instead of roasting fresh squash?
Absolutely! While roasting your own squash brings out more flavor complexity, canned puree will work in a pinch. Just make sure to use plain, unsweetened puree for the best Butternut Squash Pie results.
What’s the best way to tell when the pie is done?
Your Butternut Squash Pie is ready when the edges are set and a knife inserted near the center comes out mostly clean. The center can still have a gentle wobble—it will firm up as it cools.
Can I substitute the spices?
You can customize the spices to your taste! Try adding allspice or cardamom, or adjust the ginger and clove levels depending on your spice preferences. It’s all about making your Butternut Squash Pie your own.
Is it possible to make this pie dairy-free?
Yes! Substitute the evaporated milk with coconut milk or another non-dairy alternative (like oat milk) for a creamy, dairy-free pie—just keep in mind this can slightly change the flavor profile.
Can I make Butternut Squash Pie in advance?
Definitely! This pie tastes even better after a night in the fridge. Just prepare, bake, cool, and chill as directed—then garnish right before serving for that freshly made appeal.
Final Thoughts
If you haven’t yet tasted the magic that is Butternut Squash Pie, now’s your chance! Whether it’s gracing your holiday table or just making a Wednesday extra wonderful, this pie has a way of winning over every crowd. Give it a try, and before you know it, it’ll become your new signature dessert that friends and family request all year round.
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Butternut Squash Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delicious Butternut Squash Pie. Creamy roasted butternut squash, warm spices, and a flaky crust make this pie a perfect addition to your holiday table.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling:
- 2 cups mashed roasted butternut squash (from about 1 medium squash)
- ¾ cup brown sugar (packed)
- 2 large eggs
- ¾ cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Squash: If using fresh squash, peel, cube, and roast at 400°F for 30–35 minutes until tender. Mash until smooth.
- Mix Ingredients: In a large bowl, combine squash, sugar, eggs, milk, spices, salt, and vanilla. Whisk until smooth.
- Fill Pie: Pour filling into pie crust and smooth the top.
- Bake: Bake for 45–50 minutes until set. Let cool on a wire rack, then chill for at least 2 hours before serving.
Notes
- This pie can be made a day ahead and refrigerated.
- Serve with whipped cream or a sprinkle of cinnamon.
- Substitute pumpkin puree for a variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
