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 31/2 to 4 pounds (2 ½ cups of puree)
1 9-inch homemade pie crust (or store-bought, deep dish, unbaked)
2 large eggs
1 cup light brown sugar (not packed)
¾ cup whole milk
¼ cup melted butter
3 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Butternut squash selection. You’ll need 2½ cups of squash purée for this recipe!
I find a 3½-pound squash is enough if you remove the skin from the roasted squash with a paring knife, so you don’t waste any of the flesh.
If you prefer to scoop out the flesh with a spoon, some may be left behind, so I recommend using a squash that weighs about 4 pounds.
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 60 to 80 minutes, until soft and tender.
The skin will darken in some spots, and a knife inserted into the flesh should slide in easily. The squash should also feel soft when pressed gently. 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 over. Use a paring knife to peel off the skin, then transfer the flesh to a food processor. You can also scoop out the flesh with a large spoon, but I find that peeling the skin helps minimize waste.
👉 Make sure to remove all the skin, as even a few small pieces can leave an unpleasant texture in your otherwise smooth, creamy pie.
Blend until completely smooth, then measure out 2½ cups of purée.
Preheat oven to 350°F.
Make the filling. Add the squash puree, 2 eggs, 1 cup brown sugar, ¾ cup milk, ¼ cup butter, 3 tablespoon cornstarch, 2 teaspoon vanilla, 1 teaspoon cinnamon, and ¼ teaspoon salt into a large bowl and whisk well until very smooth. Pour into the pie crust.
Bake. Bake for about 1 hour, or until the center is set and has a gentle jiggle. Cool completely on a wire rack, then cover and refrigerate. (It’s a great make-ahead pie for Thanksgiving!)
👉 Take a peek after about 45 minutes. If the crust is browning too quickly, loosely cover the pie with a piece of foil.
Serving. Serve with whipped cream!

Notes

Have Liquid on Top After Chilling? A thin layer of liquid on top of a chilled butternut squash pie can sometimes happen when the pie is overbaked. 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. To prevent this, remove the pie from the oven when the edges are set but the center still has a slight, gentle jiggle. If you find 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!

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.

Nutrition