Homemade Butternut Squash Pie
Prep time
Cook time
Total time
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!
Recipe type: Dessert
Serves: 8
  • 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
To Make your Squash Puree
  1. 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.
For the Pie
  1. Preheat the oven to 425 degrees
  2. Following the directions on the Pillsbury Pie crust box, roll out your pie crust into your pie pan and crimp the edges.
  3. 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.
  4. Pour mixture into the pie crust and bake for 10 minutes.
  5. Reduce heat to 300 and bake for 60-70 more minutes until the filling is slightly puffed and the bottom crust is golden brown.
  6. The pie will need to cool completely to set.
  7. Store in the refrigerator and serve with fresh whipping cream.
The original recipe with pictures can be found at thethriftycouple.com.
Recipe by The Thrifty Couple at https://thethriftycouple.com/butternut-squash-pie-recipe/