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

Scale

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)

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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