This Butternut Squash Pie is rich, smooth, custard-like, and perfectly spiced. Made with roasted butternut squash, it’s a delicious twist on pumpkin pie and will become a favorite Thanksgiving dessert!
I think a Thanksgiving table is never complete without a classic pumpkin pie. But this year, I might give it up in favor of this Butternut Squash Pie. Although the texture and look are very similar to a traditional pumpkin pie, the flavor is more layered because it’s made using roasted butternut squash puree.
Canned pumpkin purée is typically made from cooked, mashed winter squash, not always the bright orange carving pumpkins you see during fall. It often includes sweet winter squashes, which have a smoother texture, richer flavor, and deeper color than regular field pumpkins.
So instead of using the canned stuff, try this sweet pie using freshly oven-roasted squash this Holiday season. You might just make this your Thanksgiving tradition.
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♡ What you’ll love about this recipe:
✔️ Make-Ahead Friendly: This sweet pie tastes even better after chilling for a day. The filling sets beautifully for clean, creamy slices, and the buttery crust stays perfectly crisp — making it an ideal dessert for any holiday table.
✔️ Flavor: Sweet and spicy — a perfect balance of brown sugar, vanilla, cinnamon, and nutmeg.
✔️ Freshness: Unlike most pumpkin pies made with canned puree, this custard pie recipe uses freshly roasted butternut squash for a deeper, more natural flavor.
✔️ Texture: Smooth, silky, and luscious — everything you love about pumpkin pie, but even creamier and custardy.
✔️ Taste: Richer and more complex than traditional pumpkin pie, with subtle caramelized notes from the roasted squash.
Notes On Some Key Ingredients
- Butternut Squash: A 3 to 4 pound squash will yield about 2½ to 3 cups of puree. While it may seem like more effort than opening a can of pumpkin puree, it’s actually quite simple and easy. Just slice the squash in half lengthwise, scoop out the seeds and stringy fibers (save the seeds and make roasted butternut squash seeds for a crunchy snack!), place the halves cut side down on a baking sheet, and roast until tender. The best part? You can do this step ahead of time — the puree keeps well in the fridge for up to 2 days.
- Milk: I like to use whole milk for a rich, creamy custard filling.
- Pie Crust: My go-to is an all-butter pie crust recipe — it bakes up beautifully flaky and tender. If you’re short on time, a good-quality pre-made crust or your favorite homemade version will work just as well.
- Spices: A cozy blend of vanilla extract, cinnamon, and freshly grated nutmeg gives this sweet winter squash pie its signature warmth. Fresh nutmeg really makes the flavors pop. You can also substitute pumpkin pie spice or add a pinch of ground ginger or cloves for extra depth.
How to make butternut squash pie
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tips for Success
- Cool and Chill the Pie: Allow the sweet squash pie to cool completely at room temperature before slicing or serving. Just like a pumpkin pie, this Thanksgiving dessert is even better when made ahead and chilled. It sets beautifully and slices cleanly — perfect for preparing a day or two before a holiday meal, so it’s ready to serve when you are.
- Shield the pie crust: As with any custard pie, the crust can sometimes brown before the filling is fully set. If you notice the edges getting too dark, loosely cover them with aluminum foil after about 45 minutes and continue baking until the center is done.
- Whole Butternut Squash: For this recipe, choose a butternut squash that weighs about 3 to 4 pounds. This will yield the right amount of smooth, flavorful puree for your filling.
- Storage: Once baked, let the pie cool completely, then cover it loosely and refrigerate. It will keep well in the fridge for 3 to 4 days.
- Freezing: To freeze, let the baked pie cool completely. Wrap it tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. The pie will keep in the freezer for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator before serving.
Make Ahead Tips
Roast in Advance: Whole butternut squash can be roasted, cooled, wrapped in foil, and stored in the refrigerator for up to 2 days.
Prepare the Puree: Once roasted, the squash can be pureed and refrigerated for 1–2 days, making it easy to assemble the pie when ready.
Bake Ahead: The pie can be baked, cooled completely, and stored in the refrigerator for 2–3 days. It’s delicious served chilled or at room temperature, making it ideal for holiday meals or entertaining.
Frequently asked questions
Custard pies, like this butternut squash pie, can crack if baked too long or at too high a temperature. The key is to bake until the center is just set — it should jiggle slightly when you gently shake the pan. The pie will continue to firm up as it cools.
But don’t worry if a crack appears! Simply top the pie with a generous swirl of cinnamon whipped cream before serving — no one will ever know, and it will taste just as delicious.
The perfect accompaniment is freshly whipped cream — I especially love it flavored with a touch of cinnamon. Spread the whipped cream over the cooled pie and store it in the fridge until ready to serve. It slices beautifully and is ready to enjoy anytime!
Making your own butternut squash puree is super easy. Simply roast the halved squash in the oven or air fryer, let it cool, scoop out the flesh, and puree it in a food processor until smooth. (Learn how to roast butternut squash halves in air fryer)
While steaming the squash works in a pinch, roasting is the preferred method — it concentrates the natural sweetness and adds a richer, deeper flavor that really makes your pie shine.
Yes, you can! About 5–6 cups of raw, cubed squash will yield roughly 2½ cups of puree, the amount needed for this recipe. Pre-cut butternut squash is widely available in most grocery stores, usually in the produce section. It comes peeled and chopped, which saves time and effort. To use it, simply spread the cubes on a greased baking sheet and roast — no need to add oil or seasonings.
However, during recipe testing, we found that roasting a whole squash produces a creamier, smoother puree. Roasting pre-cut cubes can sometimes lead to crisp, caramelized edges, which are delicious on their own but don’t yield the silky texture ideal for pie filling.
More Holiday Dessert Recipes
Butternut Squash Pie
Equipment
Ingredients
- 1 butternut squash 3 to 4 pounds (2 ½ cups of puree)
- 1 9-inch homemade pie crust or store-bought, deep dish, unbaked
- 2 large eggs
- ¾ cup packed light brown sugar
- ¾ cup whole milk
- ¼ cup melted butter
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
Instructions
- Bake butternut squash. Preheat the oven to 375°F. Line a baking sheet with foil and lightly coat it with cooking spray. Cut the butternut squash in half and scoop out the seeds and stringy parts. Place the squash halves cut-side down on the prepared baking sheet and bake for about 1 hour, until soft and tender. A knife inserted into the flesh should slide in easily, or it should feel soft to the touch. Remove from the oven and let cool for at least 30 minutes. (The squash can be roasted ahead and refrigerated for up to 2 days.)
- Chill the pie crust. Prepare the homemade pie crust according to the recipe instructions or use store-bought crust. Roll it into about 13-inch diameter and transfer to a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the photo, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Use your fingers to flute the edges. Place the pie dish in the fridge until you make the filling.
- Mash the butternut squash. Flip the roasted squash, scoop out the flesh, and transfer it to a food processor. Blend until completely smooth, then measure out 2½ cups of purée.
- Preheat oven to 350°F.
- Make filling. Add the squash puree and all remaining ingredients (eggs, brown sugar, milk, butter, cornstarch, vanilla, cinnamon, nutmeg and salt) into a large bowl and whisk well until very smooth. Pour into the pie crust.
- Bake. Bake for 1 hour plus 10 to 15 minutes, or until the center is set and has a gentle jiggle. Cool completely on a wire rack, then refrigerate. (It’s a great make-ahead pie for Thanksgiving!) Serve with cinnamon whipped cream (recipe in notes). 👉 Take a peek after about 45 minutes. If the crust is browning too quickly, loosely cover the pie with a piece of foil.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
More Butternut Squash Recipes for Thanksgiving
- Oven-roasted butternut squash is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!
- Sweet butternut squash casserole features a creamy squash filling, topped with a buttery pecan topping, that’s sure to steal the show at your Thanksgiving dinner.
- This mashed butternut squash recipe is a delicious side dish for Thanksgiving and holiday dinners. It is rich, creamy, and absolutely delicious!
This roasted butternut squash pie may just become the best pumpkin pie you make this holiday season. Don’t let the thought of roasting a whole squash intimidate you — it’s easier than you think, and the flavor is absolutely worth it.
Josh
I just made this for a trial run before Thanksgiving. It was absolutely delish - was polished off in just two days!
Maria Doss
That’s wonderful to hear! Thanks for sharing — that makes my day - Maria ♡