Butternut Squash Pie
I’m crazy about this Butternut Squash Pie! It beats pumpkin pie any day. The fresh squash makes everything taste better and look brighter.
My garden gave me the prettiest squash last year, and I knew I had to bake with it. The filling comes out so smooth and sweet. Plus, your house will smell like fall heaven while it bakes. This pie shows up at every family dinner now.
Nobody asks for pumpkin anymore! The warm spices hug that creamy filling just right. Trust me, once you try this squash pie, you’ll make it every Thanksgiving. It’s become our thing.
Ingredients You’ll Need
Grab these items and you’re halfway done! Look at the recipe card down below for how much of everything.
- Butternut Squash Puree: Fresh steamed squash beats canned stuff hands down with way better taste and that gorgeous orange glow.
- Sweetened Condensed Milk: This makes everything creamy and sweet, holding your filling together like magic in a can.
- Eggs: These help your filling stay put and not run all over, giving you that perfect smooth texture.
- Spices: Cinnamon, ginger, nutmeg, cloves, and a pinch of black pepper bring all those cozy fall vibes, making your kitchen smell like a dream while everything bakes away happily.
- Pie Crust: Flour, sugar, salt, cold butter, and ice water make your crust flaky and tender, with egg wash giving it that pretty golden shine.
How to Make Butternut Squash Pie
Making this pie is way easier than you think. Just follow along and you’ll nail it!
Step 1: Prepare the Butternut Squash Puree
Peel your squash and chop it into big chunks. Steam them until they’re super soft. Blend until smooth, then measure out 2 cups for your pie.
Step 2: Preheat Oven and Mix Filling
Put your oven rack down low and heat to 425°F. Mix 2 cups squash puree, 14 ounces condensed milk, 2 eggs, 1 teaspoon cinnamon, and your other spices together.
Step 3: Make the Pie Crust
Throw 1¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt in a bowl. Cut 1 stick cold butter into it with your pastry cutter until it looks crumbly.
Step 4: Form the Dough
Pour in 3 tablespoons ice water and stir with a fork until it sticks together. Dump it on a floured counter and squish into a ball, then flatten it.
Step 5: Roll Out the Dough
Roll your dough on a floured surface into a 12-inch circle. Move it carefully into your 9-inch pie plate and press it in.
Step 6: Add Filling and Egg Wash
Give your filling another quick whisk. Pour it into your pie shell. Brush those crust edges with egg wash for color.
Step 7: Bake the Pie
Pop it in for 15 minutes at 425°F. Drop the heat to 350°F and bake 35 minutes more until a knife poked near the edge comes out clean.
Step 8: Cool and Serve
Let your pie cool all the way down before you cut it. Top with whipped cream or ice cream. YUM!
Tips for the Best Butternut Squash Pie
Want your pie to turn out perfect? Here’s what I’ve learned works every time.
- Use Fresh Squash: Fresh squash wins over canned every single time with brighter color and way better taste.
- Keep Butter Cold: Cold butter makes a flaky crust, so keep it chilly until you’re ready to mix.
- Don’t Overmix Dough: Stop mixing when it just comes together or your crust gets tough and chewy.
- Test Doneness Carefully: Poke near the edges, not the middle, because the center keeps cooking after you take it out.
- Cool Completely: Wait until it’s totally cool so the filling sets up right and you get clean slices.
- Brush Egg Wash Gently: Paint it just on the crust edges so your filling doesn’t get soggy spots.
Variations and Substitutions
Mix things up and make this pie your own way! Here are some fun ideas.
- Sweet Potato Swap: Swap in sweet potato puree if you want a different flavor that still tastes amazing. Try
- Maple Sweetness: Use maple syrup and cream instead of condensed milk for a deeper fall flavor.
- Spice It Up: Toss in cardamom or allspice if you’re feeling fancy and want something unique.
- Coconut Milk Option: Go dairy-free with coconut condensed milk, and it’ll still taste creamy and delicious.
- Graham Cracker Crust: Skip making crust from scratch and use graham crackers if you’re short on time.
- Bourbon Addition: Add 2 tablespoons of bourbon to your filling for a grown-up twist that tastes incredible.
Make-Ahead and Storage Tips
You can make your squash puree three days early and stash it in the fridge. The pie dough works great if you make it a day ahead, too. Just wrap it tight and chill it. Want to prep even more? Freeze your unbaked pie shell for a whole month!
Keep your baked pie covered in the fridge for four days tops. It tastes best when you let it sit out a bit before eating. You can freeze the whole thing or just slices. Wrap everything super tight in plastic wrap and foil. It’ll last two months frozen. Thaw it overnight in your fridge when you’re ready to eat.
Recipe FAQs
Can I use canned pumpkin instead of butternut squash?
Sure, canned pumpkin works fine, but fresh butternut squash gives you better flavor, prettier color, and smoother texture.
How do I know when the pie is done baking?
Stick a butter knife near the outside edge. It should come out clean even if the middle jiggles a tiny bit.
Can I make this pie without condensed milk?
You can use heavy cream mixed with sugar instead, but condensed milk makes everything easier and creamier.
Why is my pie crust soggy?
Make sure your oven gets fully hot first. Don’t overfill your shell and bake it on the bottom rack.
Can I freeze butternut squash pie?
YES! Wrap it really well in plastic and foil. It keeps for two months and tastes great after thawing.
What’s the best way to steam butternut squash?
Peel it, chop into chunks, and steam for about 15-20 minutes until fork-tender. Then blend it smoothly.
Do I need to blind bake the crust?
Nope! The crust bakes perfectly right along with the filling, so you skip that whole annoying step.
Can I reduce the sugar in this recipe?
The condensed milk brings the sweetness, not extra sugar. Changing it might mess up your texture.
How far in advance can I bake this pie?
Two days ahead works great. Keep it cold and let it warm up a little before serving.
What toppings pair best with butternut squash pie?
Cinnamon whipped cream is my favorite! Vanilla ice cream and caramel sauce are delicious, too.
Butternut Squash Pie
Ingredients
For the Pie 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
For the Crust:
- 1¼ cups unbleached all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 stick ½ cup cold unsalted butter, cut into small cubes
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon water for egg wash
Equipment
- 9-inch pie plate
- Large Mixing Bowls
- Whisk
- Pastry cutter
- Rolling Pin
- Food processor or blender
- Steamer basket
- Pastry brush
Instructions
- Prepare butternut squash puree: Peel and chop your squash into big chunks. Steam until really soft. Blend until smooth and measure out 2 cups.
- Preheat oven and mix filling: Put your rack in the lower part of the oven and heat to 425°F. Whisk 2 cups of squash puree, 14 ounces of condensed milk, 2 eggs, all spices, and ½ teaspoon salt together.
- Make pie crust: Mix 1¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt in a big bowl. Cut 1 stick of cold butter into the flour with a pastry cutter until it looks like crumbs.
- Form dough: Add 3 tablespoons of ice water and stir with a fork until it sticks together. Dump on a floured counter, form into a ball, then flatten it out.
- Roll out dough: Roll your dough into a 12-inch circle on a floured counter. Pick it up carefully and put it in your 9-inch pie plate.
- Add filling: Whisk your filling again. Pour it into the pie shell. Brush the crust edges with egg wash for a pretty color.
- Bake pie: Bake at 425°F for 15 minutes. Turn the heat down to 350°F and bake 35 minutes more until a knife poked near the edge comes out clean.
- Cool and serve: Take the pie out and let it cool all the way down. Slice it up and serve with whipped cream or ice cream. ENJOY!!!
Notes
- Fresh butternut squash beats canned pumpkin with better flavor and brighter color, so the extra work pays off big time.
- Keep your butter super cold when making the crust for the flakiest texture. Pop the cubes in the freezer for 10 minutes before cutting into flour.
- Your filling looks a bit jiggly in the center when it’s done baking, but don’t worry, because it sets up while cooling.
- Leftover pie stays good in the fridge for four days if you keep it covered. Let it warm up before eating for the best taste.
- Make your squash puree three days early if you want to save time. Just keep it in the fridge in a sealed container.
