There’s something truly magical about a seasonal pie that feels both comforting and just a little bit special — and that’s exactly why I’m so excited to share this Butternut Squash Pie Recipe with you. You’ll find that it’s rich, warmly spiced, and just sweet enough, making it perfect for cozy fall nights or whenever you crave a slice of autumn on your plate. Trust me, this is one pie that my family goes crazy for every time it comes out of the oven!
Why You’ll Love This Recipe
- Deliciously Smooth Filling: Using fresh butternut squash puree ensures a silky texture that’s far better than canned pumpkin.
- Perfect Spice Balance: A cozy blend of cinnamon, ginger, nutmeg, and cloves gives just the right amount of warmth without overpowering.
- Flaky Homemade Crust: The buttery crust is tender and crisp, elevating this pie to something truly homemade and special.
- Family Favorite: I’ve lost count of how many times this pie has been requested for holidays or just quiet weekends at home.
Ingredients You’ll Need
To nail this Butternut Squash Pie Recipe, all you need are simple, fresh ingredients that play off each other beautifully. A great tip: always use fresh butternut squash puree when you can—it makes such a noticeable difference in flavor and texture.
- Butternut squash: Fresh is best and will give your pie a bright, sweet flavor that’s better than canned pumpkin.
- Sweetened condensed milk: Adds creaminess and just the right sweetness, making the pie silky.
- Eggs: They act as the perfect binder and help the filling set.
- Ground cinnamon, ginger, nutmeg, cloves: These spices create that warm, inviting autumn vibe.
- Black pepper and salt: A pinch of each balances the sweetness and adds depth.
- All-purpose flour: For the crust, the foundation for that lovely flaky texture.
- Sugar: Just enough to sweeten the crust without making it overly sugary.
- Cold unsalted butter: The key to a tender, flaky crust when cut into the flour properly.
- Ice water: Helps bring the dough together without warming the butter.
- Egg wash (egg beaten with water): For brushing the crust edges to get a pretty golden finish.
Variations
I love how versatile this Butternut Squash Pie Recipe is—you can tweak it easily to suit your tastes or dietary needs. Don’t be afraid to experiment a bit; this pie welcomes personalization!
- Use Coconut Milk: For a dairy-free twist, replace sweetened condensed milk with coconut condensed milk, which adds a subtle tropical note I adore.
- Add Maple Syrup: I sometimes swap out some sugar for maple syrup in the crust for an extra depth of flavor that pairs wonderfully with squash.
- Gluten-Free Crust: Swap the all-purpose flour for a gluten-free blend—just be sure to chill the dough thoroughly before rolling.
- Spice it Up: If you like a little heat, sprinkle a dash more black pepper or even cayenne into the filling for a surprising kick.
How to Make Butternut Squash Pie Recipe
Step 1: Mix the Filling to Silky Perfection
Start by preheating your oven and getting comfortable — the filling comes together super fast. In a large bowl, whisk the fresh butternut squash puree with sweetened condensed milk, eggs, and your cozy spice mix. A quick tip: whisk until completely smooth so the spices are evenly distributed, and your filling has that luscious texture you’re aiming for.
Step 2: Craft the Flaky Pie Dough
Here’s where the magic moment happens. Combine your flour, sugar, and salt, then cut in cold butter cubes until the mixture looks like coarse crumbs—no big chunks, but not too fine either. You want that perfect crumbly base for flaky layers. Adding ice water little by little, stir just until the dough holds together. Remember: don’t overwork or warm it up too much; otherwise, the crust gets tough. Then, roll it out gently into a 12-inch circle and tuck it into your pie dish.
Step 3: Assemble and Bake to Golden Perfection
Give your filling one last whisk, then pour it right into the pie shell. Brush the crust edges with your egg wash—that’s the secret for a golden, glossy crust. Pop it in the oven at 425°F for 15 minutes to set the crust, then reduce heat to 350°F and bake another 35 minutes or so. The filling should be mostly set but with a tiny jiggle in the center — and when you insert a butter knife near the edge, it should come out clean. If your edges brown too quickly, tent them with foil to prevent burning.
Pro Tips for Making Butternut Squash Pie Recipe
- Use Fresh Butternut Squash: I discovered fresh puree makes a huge difference—you get a sweeter, more vibrant flavor than canned alternatives.
- Chill Your Dough Well: Keeping your pie dough cold before rolling prevents shrinking and keeps the crust flaky.
- Watch the Bake Time: Ovens vary, so start checking your pie 5-10 minutes before the suggested time to avoid overbaking.
- Egg Wash Brushing: Don’t skip brushing the edges—it’s key for that beautiful golden crust that makes guests say “wow.”
How to Serve Butternut Squash Pie Recipe
Garnishes
My favorite way to garnish this pie is with a dollop of freshly whipped cream, sometimes lightly sweetened with vanilla. On colder days, a scoop of vanilla ice cream is pure heaven — it melts in perfectly with each bite. For a little extra flair, sprinkle some toasted pecans or a dash of cinnamon on top.
Side Dishes
This pie pairs beautifully with a light salad or roasted vegetables if you’re serving it as part of a meal. But honestly, I love enjoying it as the star dessert after simple family dinners. It’s just cozy enough to feel like a special treat without fuss.
Creative Ways to Present
For holiday gatherings, I like to bake individual mini pies using this recipe—everyone gets their own personal slice! You can also garnish each piece with a small sprig of fresh rosemary or a drizzle of caramel sauce for a festive look that feels fancy but requires minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftover pie? Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. I’ve found that the filling actually tastes better the next day once the flavors have melded, so don’t hesitate to make it ahead.
Freezing
I’ve frozen whole butternut squash pies wrapped well in plastic wrap and then foil with great results. Just make sure to thaw overnight in the fridge before reheating, and the texture stays surprisingly close to fresh-baked.
Reheating
To reheat, I prefer to use a low oven (around 325°F) for 10–15 minutes until the pie is warmed through. This keeps the crust crisp rather than soggy, which sometimes happens in the microwave.
FAQs
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Can I use canned pumpkin instead of butternut squash puree?
Absolutely, but I highly recommend using fresh butternut squash puree whenever possible. It’s sweeter and has a smoother texture, which really elevates the pie’s flavor. If you only have canned pumpkin, pick a good-quality one labeled “100% pumpkin” for best results.
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How do I make the crust flaky and tender?
The key is to keep your butter very cold and to avoid overworking the dough. Use a pastry cutter to cut in the butter just until the mixture looks like coarse crumbs, and add ice water gradually. Chill the dough before rolling it out for the best results.
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Can I prepare this pie ahead of time?
Yes! You can prepare the entire pie a day in advance, keep it refrigerated, and bake it fresh the next day. This can actually enhance the flavors. If baking right away, just cover and store the unbaked pie in the fridge for a few hours before baking.
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What’s the best way to tell when the pie is done baking?
Check for a slightly set filling with a small jiggle in the center. Insert a butter knife near the outer edges — it should come out clean. Avoid overbaking, or the filling might crack or become dry.
Final Thoughts
Honestly, this Butternut Squash Pie Recipe has become one of my all-time favorites. It’s that perfect mix of cozy spices and creamy sweetness, with a crust that feels truly homemade. Whether you’re baking it for a family dinner, a holiday celebration, or just because you want to treat yourself, I promise it brings that warm, satisfying feeling we all crave from a good pie. Give it a try—I can’t wait to hear how much you and your loved ones enjoy it!
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
This classic Butternut Squash Pie is a comforting, autumnal dessert featuring a rich, creamy filling made from pureed butternut squash, warm spices, and a flaky homemade pie crust. Perfect for family gatherings, this recipe elevates traditional pumpkin pie by using fresh butternut squash puree to deliver a sweeter, smoother flavor that pairs wonderfully 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 Crust
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter (cut into small cubes)
- 3 tablespoons ice water
- 1 egg (beaten with 1 tablespoon water for egg wash)
Instructions
- Preheat Oven and Prepare Filling: Arrange a rack in the lower third of your oven and preheat it to 425°F (220°C). In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, cloves, black pepper, and salt until the mixture is smooth. Set aside.
- Make Pie Dough: In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or two butter knives to cut the cold butter cubes into the flour mixture until it resembles coarse crumbs. Add the ice water and stir with a fork just until the dough begins to come together.
- Roll Out Dough: Turn the dough onto a lightly floured surface and gently press it into a ball. Flatten it into a disk, then use a lightly floured rolling pin to roll out the dough into a 12-inch round. Transfer this dough to a 9-inch pie plate, fitting it gently and trimming edges as needed.
- Fill Pie and Apply Egg Wash: Give the filling a quick whisk to recombine, then pour it into the prepared pie shell. Using a pastry brush, apply the beaten egg wash to the edges of the crust to promote a golden, shiny finish while baking.
- Bake the Pie: Place the pie in the oven and bake at 425°F for 15 minutes. Then reduce the temperature to 350°F and continue baking for about 35 minutes, or until a butter knife inserted near the edges comes out clean and the filling is set.
- Cool and Serve: Remove the pie from the oven and allow it to cool before serving. Serve slice warm or at room temperature with whipped cream or ice cream for an extra indulgent treat.
Notes
- Use fresh butternut squash from your grocery store, farmer’s market, or garden for superior flavor and texture; fresh puree is brighter and sweeter than canned pumpkin.
- Chilling the dough before rolling can help create a flakier crust, though this step is optional.
- Ensure the pie is baked until the edges are clean on a knife test to avoid undercooked filling.
- Spices can be adjusted to taste; add more cinnamon or nutmeg for a stronger flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 slice (1/8 of the 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
