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Butternut Squash Pie Recipe

American · Dessert · 90 min total

A creamy, spiced butternut squash pie with a flaky crust, perfect for fall gatherings and holiday tables.

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 medium butternut squash (about 2 lbs), halved and seeded
• 2 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden. Set aside.
2. Place butternut squash halves cut-side down on a baking sheet lined with foil. Roast at 375°F for 40-50 minutes until very tender. Let cool slightly, then scoop out flesh and mash or puree until smooth. Measure 1 1/2 cups of puree.
3. Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
4. Add the eggs, one at a time, whisking well after each addition. Stir in the butternut squash puree, evaporated milk, and vanilla extract until smooth.
5. Pour the filling into the pre-baked pie crust. Bake at 350°F for 45-55 minutes, until the center is just set but still slightly jiggly. A knife inserted near the center should come out clean.
6. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Serve chilled or at room temperature with whipped cream.

Tips

• For a deeper flavor, roast the squash a day ahead and refrigerate the puree.
• To prevent cracks, avoid overbaking; the center should be slightly jiggly when removed from the oven.
• Leftover pie can be stored in the refrigerator for up to 3 days.

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