Homemade Butternut Squash Pie Recipe: Easy and Delicious

This post may contain affiliate links. Please read our disclosure policy here.

by Cassie

butternet squash pie ingredients

Our family loves squash of all types, so we really like this time of year! Even better is when you can make something super special out of your winter squash selections!

So we have a family dessert favorite, especially this time of year.  Homemade Butternut Squash Pie! I am actually assigned to bring this to the Thanksgiving dinner in a week amongst a few other things, but it will be a nice addition to the king of Thanksgiving desserts – pumpkin :) I must say though, that this is the queen at the table!

Here’s what you will need:

  • Fresh Butternut Squash to make 1 cup of squash puree
  • 1 Pillsbury Pie Crust
  • 1 cup heavy cream (we actually used 1/2 and 1/2 which was just perfect!)
  • 1 cup sugar
  • 3 beaten eggs
  • 2 Tbsp water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt

Here’s how to make:

  • Make your Squash puree first.  We cut of both end of the squash and cut the squash in half.  Scoop out the seeds and pulp.  Then with a vegetable peeler, peel off the skin.

chopped butternut squash

  • Then cube and chunk the flesh of the Butternut Squash.  Put in a pot of boiling water and boil for 10-15 minutes to where the squash becomes very soft (like mashed potato soft). Then drain and using a fork mash your squash to a puree.  Measure out 1 cup of the puree.

Time to assemble the pie!

  • Preheat the oven to 425 degrees
  • Following the directions on the Pillsbury Pie crust box, roll out your pie crust into your pie pan and crimp the edges.
  • Then combine all of the ingredients in a large bowl and mix with with a wire whisk until smooth. Please note, it will be very liquidy, this is normal.
  • Pour mixture into the pie crust and bake for 10 minutes.
  • Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown. We found ourselves cooking it for a little more than 60 minutes to get the slightly puffed middle and brown crust on the bottom.
  • The pie will need to cool completely to set.
  • Store in the refrigerator and serve with fresh whipping cream.

This pie was AMAZING and both Alex and myself thought that this could quite possibly be the best pie either of us have ever tasted! The pie itself turned out perfectly!

finished butternut squash pie

So now here’s a printable recipe to make it easy for you to make your own and have the recipe right there with you! You can also consider keeping a copy of this recipe in your Christmas Binder for future use!

Homemade Butternut Squash Pie
Print
Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8
A delicious and easy homemade pie to grace any table, but especially a holiday table! Using in-season fresh butternut squash, you are sure to have a winner!
Ingredients
  • Fresh Butternut Squash to make 1 cup of squash puree
  • 1 Pillsbury Pie Crust
  • 1 cup heavy cream (we actually used ½ and ½ which was just perfect!)
  • 1 cup sugar
  • 3 beaten eggs
  • 2 Tbsp water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
Instructions
  1. Make your Squash puree first. We cut of both end of the squash and cut the squash in half. Scoop out the seeds and pulp. Then with a vegetable peeler, peel off the skin. Then cube and chunk the flesh of the Butternut Squash. Put in a pot of boiling water and boil for 10-15 minutes to where the squash becomes very soft (like mashed potato soft). Then drain and using a fork mash your squash to a puree. Measure out 1 cup of the puree.
  2. Preheat the oven to 425 degrees
  3. Following the directions on the Pillsbury Pie crust box, roll out your pie crust into your pie pan and crimp the edges.
  4. Then combine all of the ingredients in a large bowl and mix with with a wire whisk until smooth. Please note, it will be very liquidy, this is normal.
  5. Pour mixture into the pie crust and bake for 10 minutes.
  6. Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown. We found ourselves cooking it for a little more than 60 minutes to get the slightly puffed middle and brown crust on the bottom.
  7. The pie will need to cool completely to set.
  8. Store in the refrigerator and serve with fresh whipping cream.
Notes
The original recipe with pictures can be found at thethriftycouple.com.

Have you ever made a homemade butternut squash pie?  Perhaps consider adding it to your menu (and download your menu planner HERE) and enjoy!

Subscribe to our Daily Newsletter

Don't miss another tip or deal!  Receiving our daily digest in your inbox with full posts will save you time and money.  Don't forget its FREE!

Powered by Subscribers Magnet

Alex & Cassie
 

Leave a Comment

Rate this recipe:  

Previous post:

Next post: