Butternut Squash Pie

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!

Course Dessert

Cuisine American

Keyword butternut squash pie, squash pie

Prep Time 25

Cook Time 2 30

Cooling time 30

Total Time 3 25

Servings Servings

Calories 209kcal

Author Maria Doss

Equipment

Food processor

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

Cinnamon whipped cream - Add Using an electric mixer, beat on low speed, gradually increasing speed to high, and beat until stiff peaks form.

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.

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.

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