Butternut Squash Pie: 1 Amazing Fall Treat

Butternut Squash Pie has been a cherished part of my fall celebrations ever since I first tasted its creamy, spiced perfection. I remember being a little skeptical, always a pumpkin pie loyalist, but one bite changed everything. The vibrant color and silky texture, coupled with those warm autumn spices, instantly won me over. It’s truly a superior butternut dessert. This best butternut squash pie recipe brings forth all those comforting aromas and flavors that make holiday gatherings so special. You’ll love how the natural sweetness of the squash shines through. Let’s get cooking!

Why You’ll Love This Butternut Squash Pie

I genuinely believe this butternut squash pie will become your new fall favorite. Here’s why I’m so enthusiastic about it:

  • It offers an incredibly smooth and naturally sweet taste that’s often preferred over traditional pumpkin.
  • The prep time is surprisingly quick, making it perfect for busy holiday schedules.
  • It’s a fantastic pumpkin pie alternative, bringing a brighter, more refined flavor to your dessert table.
  • Making this sweet squash pie from scratch is more budget-friendly than buying a gourmet pie.
  • Butternut squash is packed with vitamins and fiber, making this a slightly healthier dessert option.
  • It’s a family-friendly recipe that even the pickiest eaters will adore, becoming a cherished tradition.

Ingredients for Butternut Squash Pie

To create this delightful butternut squash pie, you’ll need a few key ingredients. I find that using fresh, high-quality components truly elevates the flavor of any winter squash pie. Here’s what you’ll need to gather:

  • 2 cups pureed butternut squash – I always recommend steaming and pureeing fresh squash for the best flavor and vibrant color.
  • 14 ounces sweetened condensed milk – This provides the perfect sweetness and creamy texture without adding extra sugar.
  • 2 large eggs – They act as a binder, giving the pie its structure.
  • 1 teaspoon ground cinnamon – A classic spice that pairs beautifully with squash.
  • ¼ teaspoon ground ginger – Adds a warm, slightly zesty note.
  • ¼ teaspoon ground nutmeg – Offers a subtle, comforting aroma.
  • ⅛ teaspoon ground cloves – Use sparingly, as a little goes a long way to enhance the spice profile.
  • ⅛ teaspoon freshly ground black pepper – A secret ingredient that really brightens the other spices!
  • ½ teaspoon salt – Balances the sweetness and enhances all the flavors.
  • 1¼ cups unbleached all-purpose flour – The base for our flaky pie crust.
  • 1 tablespoon sugar – Adds a touch of sweetness to the crust.
  • ¼ teaspoon salt – Essential for a well-seasoned crust.
  • 1 stick (½ cup) cold unsalted butter, cut into small cubes – Crucial for achieving a flaky, tender crust. Keep it very cold!
  • 3 tablespoons ice water – Helps bring the pie dough together without developing too much gluten.
  • 1 egg beaten with 1 tablespoon water – This egg wash gives the crust a beautiful golden-brown finish.

How to Make Butternut Squash Pie

Making this easy butternut squash pie from scratch might seem intimidating, but I promise it’s a straightforward and enjoyable process. Just follow these steps, and you’ll have a show-stopping dessert that’s bursting with fall flavors.

  1. Step 1: Prepare your butternut squash puree. Peel and chop your squash into large, manageable chunks. Steam them until they are incredibly soft and tender. Once cooked, blend the squash until it’s perfectly smooth and measure out 2 cups for the pie filling.
  2. Step 2: Preheat your oven and begin mixing the filling. Place your oven rack in the lower part of the oven, then preheat it to 425°F (220°C). In a large bowl, whisk together the 2 cups of squash puree, 14 ounces of sweetened condensed milk, 2 large eggs, all the ground spices (cinnamon, ginger, nutmeg, cloves, and black pepper), and ½ teaspoon of salt. The aroma of these spices together is just heavenly!
  3. Step 3: Start on the pie crust. In a separate large bowl, combine 1¼ cups of unbleached all-purpose flour, 1 tablespoon of sugar, and ¼ teaspoon of salt. Cut the 1 stick (½ cup) of cold unsalted butter into small cubes, then use a pastry cutter to incorporate it into the flour mixture until it resembles coarse crumbs. This is key for a flaky crust.
  4. Step 4: Form the pie dough. Add 3 tablespoons of ice water to the flour mixture and stir with a fork until the dough just starts to come together. Be careful not to overmix! Transfer the dough to a lightly floured counter, gently form it into a ball, and then flatten it into a disc.
  5. Step 5: Roll out the pie dough. On your floured surface, roll the dough into a 12-inch circle. Carefully transfer the rolled dough into your 9-inch pie plate. Trim and crimp the edges as desired; I love a rustic look for my easy butternut squash pie.
  6. Step 6: Add the delicious filling. Give your squash filling another quick whisk to ensure everything is well combined and smooth. Pour the creamy filling into the prepared pie shell. For a beautiful golden crust, brush the edges of the pie with the egg wash (1 egg beaten with 1 tablespoon water).
  7. Step 7: Bake your pie to perfection. Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 35 minutes, or until a knife inserted near the edge of the filling comes out clean. The center might still have a slight jiggle, which is perfectly normal.
  8. Step 8: Cool and serve. Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. After it’s cooled, slice and serve this incredible butternut squash pie with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Pro Tips for the Best Butternut Squash Pie

Over the years, I’ve picked up a few tricks that make all the difference in creating an absolutely stellar butternut squash pie. These aren’t just minor adjustments; they’re game-changers that ensure your pie is perfectly creamy, flavorful, and has that coveted flaky crust every single time. Trust me, these expert tips will elevate your homemade squash pie to new heights.

  • Always use fresh, steamed butternut squash for the puree; its natural sweetness and vibrant color far surpass canned alternatives.
  • Don’t overmix the pie dough or the filling. Overworking the dough leads to a tough crust, and overmixing the filling can make it dense.
  • Chill your cubed butter in the freezer for 10-15 minutes before adding it to the flour for the crust. This helps create pockets of steam, resulting in an incredibly flaky texture.
  • Allow the pie to cool completely before slicing. This is crucial for the filling to fully set, giving you clean, beautiful slices.

Delicious Butternut Squash Pie slice with whipped cream on a white plate, ready to be enjoyed

What’s the secret to perfect creamy butternut squash pie filling?

The real secret lies in steaming the squash until it’s incredibly tender and then pureeing it until silky smooth. Combining this with sweetened condensed milk and a hint of freshly ground ginger creates a rich, velvety texture. This ensures your butternut squash pie filling is luxuriously creamy and full of depth.

Can I make butternut squash pie ahead of time?

Absolutely! You can prepare the butternut squash puree up to 3 days in advance and store it in the refrigerator. The entire unbaked pie can also be assembled and refrigerated for up to 24 hours. Just add about 10-15 minutes to the baking time if baking from cold to ensure your butternut squash pie cooks through perfectly.

How do I avoid common mistakes with butternut squash pie?

To avoid a soggy crust, blind bake it for 10-15 minutes before adding the filling. Prevent cracking by not overbaking; the center should still have a slight jiggle. Also, resist the urge to slice your butternut squash pie before it’s fully cooled, as this can cause the filling to collapse.

Best Ways to Serve Butternut Squash Pie

Once your amazing butternut squash pie has cooled, it’s time for the best part – serving it up! I love to present this pie as a showstopper, especially during the fall season. Here are a few of my favorite ways to enjoy its comforting flavors, perfect for any gathering or just a cozy night in.

For a classic touch, I always recommend a generous dollop of freshly whipped cream. The light, airy texture and subtle sweetness perfectly complement the rich, spiced filling of the butternut squash pie. You could even add a sprinkle of cinnamon or nutmeg on top for an extra hint of warmth.

If you’re looking for Thanksgiving pie ideas, consider serving slices alongside a scoop of vanilla bean ice cream. The cold, creamy ice cream creates a delightful contrast with the warm pie. For a truly indulgent experience, a drizzle of caramel sauce over each slice adds a touch of sophistication and extra sweetness that everyone will adore.

Nutrition Facts for Butternut Squash Pie

I know many of you are curious about the nutritional breakdown of this delicious dessert. While it’s a treat, it’s good to have an idea of what you’re enjoying! Here are the estimated nutrition facts for one slice of this comforting butternut squash pie (the recipe makes 8 servings):

  • Calories: 385 kcal
  • Fat: 20g
  • Saturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 30g
  • Protein: 6g
  • Sodium: 250mg
  • Cholesterol: 70mg

Please remember that these nutritional values are estimates and may vary based on specific ingredients used and portion sizes. Enjoy your slice of butternut squash pie responsibly!

How to Store and Reheat Butternut Squash Pie

Proper storage is key to enjoying your delicious butternut squash pie for days to come. After baking, allow the pie to cool completely on a wire rack at room temperature. This is crucial for the filling to set properly and prevent condensation, which can lead to a soggy crust.

Once cooled, wrap the pie loosely with plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. This keeps the filling fresh and the crust flaky.

Can you freeze butternut squash pie? Absolutely! For longer storage, you can freeze the entire pie or individual slices. Wrap the cooled pie tightly in several layers of plastic wrap, then an outer layer of aluminum foil. It will keep well in the freezer for up to 3 months. To thaw, simply place it in the refrigerator overnight.

To reheat a chilled slice, you can warm it gently in the microwave for 30-60 seconds, or in a preheated oven at 300°F (150°C) for about 10-15 minutes, until just warmed through. This brings back that fresh-baked warmth and aroma.

Frequently Asked Questions About Butternut Squash Pie

Butternut squash pie vs pumpkin pie? What’s the difference?

While both are beloved fall desserts, there are subtle differences. Butternut squash pie typically offers a naturally sweeter flavor and a silkier, less fibrous texture than pumpkin pie. I find butternut squash has a brighter, more nuanced taste, making it a wonderful alternative for those seeking something a little different from the traditional pumpkin.

How do I know when my butternut squash pie is done baking?

You’ll know your butternut squash pie is perfectly baked when the edges of the filling are set, but the very center still has a slight jiggle. If you insert a knife about an inch from the crust, it should come out clean. Remember, it will continue to set as it cools, so don’t overbake!

Can I use frozen butternut squash for the puree?

Yes, you can absolutely use frozen butternut squash! Just make sure to thaw it completely and drain any excess water before steaming and pureeing. While fresh often yields a slightly brighter flavor, frozen is a convenient and perfectly acceptable option for your butternut squash pie, especially when fresh isn’t readily available.

What is the best way to prevent a soggy pie crust?

A soggy crust is a common pie pitfall! My top tip for butternut squash pie is to blind bake your pie crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-15 minutes until lightly golden. This creates a barrier against the moist filling and ensures a beautifully crisp bottom crust.

Variations of Butternut Squash Pie You Can Try

Once you’ve mastered the classic butternut squash pie, you might be eager to experiment with different twists! I love how versatile this dessert is, and there are many ways to adapt it to suit various tastes or dietary needs. These variations can keep your fall baking exciting and offer new flavors to explore.

  • Ginger Snap Crust: Instead of a traditional pie crust, try crushing ginger snap cookies and mixing them with melted butter for a delicious, spicy crust. This adds an extra layer of flavor that complements the butternut squash beautifully.
  • Vegan Butternut Squash Pie: For a plant-based option, substitute the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a dairy-free condensed milk alternative. This makes for wonderful healthy butternut squash recipes.
  • Spiced Pecan Topping: Elevate your butternut squash pie by adding a crunchy pecan streusel topping. Combine chopped pecans, brown sugar, flour, and a touch of butter, then sprinkle it over the pie during the last 15-20 minutes of baking.
  • Maple Bourbon Butternut Squash Pie: For an adult-friendly twist, add a tablespoon or two of maple syrup and a splash of bourbon to the filling. This creates a deeper, more complex flavor profile that’s perfect for holiday gatherings.

Whole Butternut Squash Pie on a cooling rack, showing its golden-brown crust and creamy filling

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Butternut Squash Pie

Butternut Squash Pie: 1 Amazing Fall Treat


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  • Author: Sarah
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Slices 1x
  • Diet: Vegetarian

Description

This butternut squash pie recipe offers a smoother, sweeter, and more vibrant alternative to traditional pumpkin pie. It features fresh steamed butternut squash and a blend of warm spices, creating a delightful fall dessert.


Ingredients

Scale
  • 2 cups pureed butternut squash
  • 14 ounces sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small cubes
  • 3 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Prepare butternut squash puree: Peel and chop your squash into large chunks. Steam until very soft. Blend until smooth and measure out 2 cups.
  2. Preheat oven and mix filling: Place your oven rack in the lower part of the oven and heat to 425°F. Whisk together 2 cups of squash puree, 14 ounces of condensed milk, 2 eggs, all spices, and ½ teaspoon salt.
  3. Make pie crust: In a large bowl, mix 1¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt. Cut 1 stick of cold butter into the flour with a pastry cutter until it resembles crumbs.
  4. Form dough: Add 3 tablespoons of ice water and stir with a fork until the mixture sticks together. Transfer to a floured counter, form into a ball, then flatten it.
  5. Roll out dough: On a floured surface, roll your dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate.
  6. Add filling: Whisk your filling again. Pour it into the pie shell. Brush the crust edges with egg wash for color.
  7. Bake pie: Bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 35 minutes, or until a knife inserted near the edge comes out clean.
  8. Cool and serve: Remove the pie from the oven and let it cool completely. Slice and serve with whipped cream or ice cream.

Notes

  • Fresh butternut squash offers superior flavor and brighter color compared to canned pumpkin.
  • Keep butter very cold for a flaky crust; consider chilling cubed butter in the freezer for 10 minutes.
  • The pie filling may jiggle slightly in the center when done; it will set as it cools.
  • Store leftover pie covered in the fridge for up to four days. For best taste, allow it to warm slightly before serving.
  • Butternut squash puree can be prepared up to three days in advance and stored in the fridge.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 385 kcal
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

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Hello! I’m Sarah

Your Recipe Partner! I make cooking simple and fun with delicious recipes for busy families!

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