Butternut Squash Pie

Custard pies like butternut squash pie can crack if they’re overbaked or baked at too high a temperature. The trick is to take the pie out of the oven when the edges are set but the center still has a slight jiggle when you gently shake the pan. The residual heat will continue to cook the filling, and the pie will firm up further as it cools and chills in the refrigerator.
But don’t worry if your pie cracks! It will still taste just as delicious. My favorite fix is to add a generous swirl of whipped cream just before serving. It covers any cracks beautifully and makes the pie look extra inviting—no one needs to know!

Freshly whipped cream is my favorite topping for butternut squash pie, especially with a little cinnamon mixed in. Its light, creamy texture pairs beautifully with the smooth, custardy filling and warm fall spices.
Let the pie cool completely, then spread or pipe the whipped cream over the top. Refrigerate until you’re ready to serve, for a lovely make-ahead dessert for Thanksgiving or any holiday gathering. For the cleanest slices, chill the pie before cutting.

Yes! Pre-cut butternut squash is a convenient shortcut if you want to save time peeling and chopping. You’ll need about 5 to 6 cups of raw, cubed squash to yield about 2½ cups of puree for this recipe. You can usually find pre-cut squash in the produce section of most grocery stores.
To prepare it, spread the cubes in a single layer on a lightly greased baking sheet and roast until tender. You don't need to add oil or seasonings since you’ll be blending the squash into a puree for the pie.
However, during recipe testing, I found that roasting a whole squash gives the creamiest, smoothest puree. Pre-cut cubes have more exposed surface area, so their edges can become browned or slightly crisp before the centers soften completely. That caramelization is delicious, but it can make the puree a little less silky. For the smoothest, most custardy pie filling, I prefer roasting the squash halves whole.

Yes, absolutely! Butternut squash makes a delicious alternative to pumpkin in pie. Once roasted and pureed, its dense, smooth flesh creates a rich, creamy filling with a naturally sweet, slightly nutty flavor. Roasting also helps concentrate the squash’s flavor and reduce excess moisture, giving the pie a lovely custardy texture.
Butternut squash pairs beautifully with classic fall spices like cinnamon, nutmeg, ginger, and cloves, creating that familiar warm, spiced flavor we all love in pumpkin pie. Once baked, the pie looks remarkably like a traditional pumpkin pie, with a smooth filling that sets beautifully for clean slices.
If you love pumpkin pie, this butternut squash version is a fun twist to try for Thanksgiving or any fall gathering!

Yes! Butternut squash pie tastes remarkably similar to traditional pumpkin pie, especially when both are made with warm spices like cinnamon, nutmeg, ginger, and cloves. Since both come from the squash family, they have a naturally sweet, earthy flavor that works beautifully in a creamy, custard-style pie.
The main difference is that butternut squash tends to have a slightly sweeter, nuttier flavor and a smooth, fine texture that makes an especially silky filling. Interestingly, canned pumpkin puree is often made from varieties of winter squash, including Dickinson squash, rather than the familiar jack-o’-lantern pumpkin.
So, if you enjoy pumpkin pie, you’ll love this butternut squash version, too. It has that same cozy fall flavor, with its own subtle sweetness and richness!

A thin layer of liquid on top of a chilled butternut squash pie can happen for two reasons: the custard has released moisture, a process called syneresis, or condensation has formed on the surface.
Overbaking the custard: Butternut squash pie filling is an egg-based custard. When it bakes for too long, the egg proteins tighten and squeeze out moisture, which can collect on top of the pie.
Refrigerating the pie while it’s still warm: Covering a warm pie or placing it in the refrigerator before it has cooled can cause condensation to form and drip onto the surface.
To prevent this, remove the pie from the oven when the edges are set but the center still has a slight, gentle jiggle. Let it cool completely before refrigerating, and avoid covering it while it’s still warm.
Already have liquid on top? Don’t worry! Gently blot the surface with a clean paper towel to absorb the excess moisture before serving. Your pie can still be delicious!