If you’re looking for a cozy, autumn-inspired dessert that brings something uniquely delicious to the table, you’re going to love my Butternut Squash Pie Recipe. It’s a delightful twist on classic pumpkin pie, packed with natural sweetness and a perfectly spiced filling that feels both nostalgic and fresh. When I first tried this recipe, I was amazed at how smooth and flavorful the butternut squash makes the pie—trust me, it’s a total game-changer. Stick with me, and I’ll walk you through every step to make this pie your new family favorite.
Why You’ll Love This Recipe
- Naturally Sweet and Smooth: The fresh butternut squash puree makes the filling creamy and naturally sweet without tasting canned or artificial.
- Perfectly Spiced: A warm blend of cinnamon, ginger, nutmeg, and a hint of black pepper adds complexity to every bite.
- Flaky Homemade Crust: The buttery crust has just the right flakiness to hold that rich filling without sogginess.
- Family Tested and Approved: This recipe is a true crowd-pleaser—my whole family goes crazy for it every time I bake it!
Ingredients You’ll Need
Gathering quality ingredients is key to the success of this Butternut Squash Pie Recipe. Using fresh butternut squash and fresh spices really makes a difference that you’ll appreciate in the final flavor.
- Butternut Squash Puree: Freshly roasted and pureed butternut squash brings natural sweetness and smoothness to your pie.
- Sweetened Condensed Milk: This adds creamy sweetness and richness, binding the filling perfectly.
- Eggs: They provide structure so your filling sets beautifully.
- Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper): Use fresh or high-quality spices for that warm, inviting flavor that pops.
- Salt: Just a pinch enhances all the sweet and spicy notes.
- All-Purpose Flour: For the crust—using unbleached flour gives a tender, flaky texture.
- Sugar: Adds a touch of sweetness to the crust without overpowering.
- Unsalted Butter: Cold and cubed butter is essential for a flaky, tender crust.
- Ice Water: Helps bring your dough together without warming it up.
- Egg Wash (Egg beaten with water): This gives the crust a lovely golden sheen once baked.
Variations
I love that this Butternut Squash Pie Recipe is flexible enough to fit your personal taste or dietary needs. Over time, I’ve tweaked the spices or crust texture depending on what I’m in the mood for, and you can too.
- Spice It Up: I sometimes add a pinch of cardamom or swap out cloves for allspice, giving the pie a slightly different warming note that my family digs.
- Gluten-Free Crust: You can use a gluten-free flour blend to make this pie gluten-free—just watch your dough’s moisture level since GF flour absorbs differently.
- Vegan Version: I’ve had success substituting the condensed milk with coconut condensed milk and using a flax egg instead of regular eggs.
- Make It Sweeter (or Less Sweet): Adjust the amount of sweetened condensed milk or add a drizzle of maple syrup into the filling for a rich sweetness boost.
How to Make Butternut Squash Pie Recipe
Step 1: Prep Your Oven and Make the Filling
First things first: set your oven rack to the lower third and preheat it to 425°F (220°C). This high heat jumpstarts the crust baking perfectly. In a large bowl, whisk together your fresh butternut squash puree, sweetened condensed milk, eggs, and all the spices until the mixture is completely smooth. This is what gives the pie that luscious texture you’ll love. Set it aside while you tackle the crust.
Step 2: Make the Flaky Pie Crust
In a large bowl, mix your flour, sugar, and salt. Then, using a pastry cutter or two butter knives, cut the cold, cubed butter into the flour mixture until it looks like coarse crumbs. I found this is where having really cold butter makes all the difference for a flaky crust. Gradually add your ice water and stir with a fork until the dough just comes together. Avoid overworking it! Transfer the dough to a floured surface, gently press it into a ball and flatten into a disk. Roll it out to about 12 inches in diameter, enough to fit your 9-inch pie plate with a little overhang.
Step 3: Assemble and Bake
Carefully transfer the pie dough to your pie plate, then whisk the filling one more time before pouring it in. Brush the edges of your crust with the egg wash to get a golden finish. Pop the pie in the oven and bake at 425°F for 15 minutes—this will “set” the crust and give it a nice rise. Lower the temperature to 350°F and continue baking for about 35 minutes, or until a butter knife inserted near the edges comes out clean. If the crust edges brown too quickly, feel free to cover them with foil partway through.
When it comes out, you’ll notice that inviting golden color and that warm, spiced aroma filling your kitchen. Let it cool a bit before slicing—it helps the filling finish setting up perfectly!
Pro Tips for Making Butternut Squash Pie Recipe
- Use Fresh Roasted Butternut Squash: I discovered roasting the squash yourself, then mashing it smooth makes all the difference in flavor and texture versus canned pumpkin.
- Keep Butter Cold for Flaky Crust: I used to struggle with tough crusts until I learned keeping the butter cold and cutting it in quickly creates that perfect flakiness.
- Egg Wash for Golden Finish: Don’t skip brushing the crust edges with egg wash—it adds that bakery-quality golden shine you want.
- Watch Crust Edges: If edges brown too quickly, tent them with foil halfway through baking to prevent burning.
How to Serve Butternut Squash Pie Recipe
Garnishes
I usually serve this pie with a generous dollop of lightly whipped cream just sweetened with a touch of vanilla. Sometimes when I’m feeling indulgent, a scoop of smooth vanilla ice cream on the side is absolutely heavenly. Freshly toasted pecans sprinkled on top add a lovely crunch and nutty contrast.
Side Dishes
When this pie graces the table, I love pairing it with cozy drinks like hot apple cider or spiced chai tea. Since it’s a dessert, I usually keep sides simple—maybe a fresh green salad or roasted veggies if it’s part of a larger meal to balance out the richness.
Creative Ways to Present
For holiday gatherings, I sometimes serve this pie in mini tart shells instead of one large pie—everyone loves having their own personal-sized treat. Another fun idea is to drizzle a bit of caramel sauce or dust with cinnamon sugar just before serving to wow your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
I like to cover leftover pie tightly with plastic wrap or foil and store it in the fridge for up to 4 days. I found the flavors actually meld and deepen overnight, so it’s just as good (sometimes better) the next day!
Freezing
If I want to save some for later, I freeze whole pies or individual slices wrapped very well in plastic and then foil to prevent freezer burn. From my experience, the crust softens slightly after freezing, but the flavor stays amazing.
Reheating
To reheat, I gently warm slices in a 325°F oven for about 10-15 minutes, just until heated through. This helps maintain the crust’s crispness better than the microwave, which tends to make it soggy.
FAQs
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Can I substitute canned pumpkin for butternut squash in this pie?
While canned pumpkin is a convenient option, I highly recommend using fresh butternut squash puree for this recipe. The fresh squash brings a brighter color, natural sweetness, and smoother texture that really elevates the pie’s flavor. If you must use canned pumpkin, use pure pumpkin puree without added spices or sugars, but expect a slightly different taste and texture.
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How do I make the perfect pie crust for this recipe?
Cold butter and minimal handling are your best friends for flaky crust. Cut your cold butter into your dry ingredients quickly until it’s pea-sized crumbs, then add ice water just until your dough holds together. Roll it out on a lightly floured surface and chill the dough before baking if you have time. This keeps the butter cold and prevents shrinking or toughness.
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Can I make this Butternut Squash Pie Recipe vegan?
Yes! Swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a dairy-free condensed milk alternative such as sweetened coconut condensed milk. For the crust, use vegan butter or coconut oil. The texture and flavor will still be lovely with these adjustments.
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How long should I bake this pie to ensure it’s fully cooked?
Bake the pie at 425°F for 15 minutes to set the crust, then reduce to 350°F and continue baking for about 35 minutes more. The pie is done when the edges are set and a butter knife inserted near the crust comes out clean. Avoid overbaking to keep the filling creamy and delicious.
Final Thoughts
This Butternut Squash Pie Recipe holds a special place in my heart since it’s the dessert that first got me excited about baking with fresh squash instead of canned pumpkin. It’s subtle, sweet, and warmly spiced—not to mention the beautiful color that brightens up any table. If you give this recipe a shot, I’m confident it’ll become your go-to pie for fall and holiday baking too. Give it a try, and I’d love to hear what you think—because nothing beats sharing good food and great stories with friends.
Print
Butternut Squash Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A comforting and flavorful Butternut Squash Pie featuring a smooth, spiced squash filling nestled in a flaky homemade pie crust. This family recipe combines sweetened condensed milk and warm autumn spices for a perfect fall dessert, ideal to serve with whipped cream or ice cream.
Ingredients
Filling
- 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
Pie Dough
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 stick cold unsalted butter (cut into small cubes)
- 3 tablespoons ice water
Egg Wash
- 1 egg (beaten with 1 tablespoon water)
Instructions
- Preheat the oven: Arrange a rack in the lower third of your oven and preheat it to 425°F (220°C).
- Prepare the filling: In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, freshly ground black pepper, and salt until smooth. Set aside.
- Make the pie dough: In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter or two butter knives, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs. Add the ice water and stir with a fork until the dough just comes together.
- Roll out the dough: Transfer the dough to a lightly floured surface and form it into a ball. Flatten into a disk and gently roll out into a 12-inch round circle. Place the dough carefully into a 9-inch pie plate, pressing to fit and leaving the edges overhanging slightly.
- Fill the pie shell: Whisk the filling mixture again to ensure uniformity and pour it into the prepared pie crust.
- Apply the egg wash: Brush the edges of the crust with the beaten egg and water mixture to promote a golden, shiny crust.
- Bake at high heat: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 minutes, or until a butter knife inserted near the outer edge of the pie comes out clean.
- Cool and serve: Remove the pie from the oven and allow it to cool before serving. Enjoy it topped with whipped cream or ice cream for an extra special treat.
Notes
- Use fresh butternut squash from your grocery store, farmer’s market, or garden for the best flavor and texture.
- Fresh butternut squash puree provides a brighter orange color, sweeter taste, and smoother texture compared to canned pumpkin puree.
- Ensure butter is cold when cutting into the flour to achieve a flaky pie crust.
- Brushing the crust edge with egg wash helps create a golden and appetizing finish.
- Let the pie cool completely before slicing to allow the filling to set properly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 383 kcal
- Sugar: 31 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 109 mg
