Butternut Squash Pie Recipe

We have shared our love of all kinds of squash in many recipes.  Well, one that is a top favorite in our house is actually Butternut Squash Pie.  Yes, it is similar to pumpkin pie, but also different. It is also easier to make from the fresh fruit. Butternut squashes are easier to handle and to deal with vs. fresh pumpkins.

Plus, this pie also couples well with pumpkin pies around a holiday table. Any and all of the above make it a special treat.

The recipe is quite easy too. It can sometimes feel intimidating to make a pie from scratch.  Well, this is an easier one to go with.

Plus, if you use premade crusts, that makes another intimidating aspect really easy to deal with.  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.

• 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
• Prepare your pie crusts by following the directions on crust box or by 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 60-70 more minutes until the filling is slightly puffed and the bottom crust is golden brown.
• 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, yes – even against classic pumpkin pie! The pie itself turned out perfectly!

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!

Find more Recipes in our Recipe Art Gallery HERE

See our Thanksgiving Page HERE for many ideas around the holidays!