This Butternut Squash Pie is full of all of the fall flavors that you crave and makes a great substitute for pumpkin pie!

Butternut Squash Pie

  I heard a rumor that canned “pumpkin” is really squash because it has a better texture. I can’t say if this is true or not, but this butternut squash pie tastes an awful lot like pumpkin pie in my opinion.

Anyways, we grew butternut squash for the first time this year and had to pick them before they were ripe because the squash bugs were killing the vines.

I let them ripen in the sun for a few weeks and then froze about 8 cups of puree and made this pie. It’s really good. I plan on making another one for Thanksgiving with my frozen puree. I hope you enjoy the recipe and happy baking friends!

Want more Thanksgiving Recipes? Here are a few of our favorites:

• Air Fryer Boneless Turkey Breast
• Instant Pot Mashed Potatoes
• Slow Cooker Sweet Potato Casserole
• Homemade Pecan Pie Bars

What’s in Butternut Squash Pie?

• butternut squash puree
• eggs
• sugar
• salt
• cinnamon
• cloves
• nutmeg
• ginger
• evaporated milk

Can you Substitute Canned Pumpkin for the Butternut Squash?

Yes! You can substitute pumpkin for the butternut squash in this recipe if you need too. The butternut squash is runnier than the pumpkin, so you may have to reduce the cooking time.

How to Make a Butternut Squash Pie:

Preheat oven to 450.

Combine eggs, sugar, salt and spices. Beat well.

Blend in squash puree, add milk and beat well.

Pour into uncooked pie crust.

Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes. Pie is done when knife, inserted in center, comes out clean. Let cool completely before cutting or refrigerating.

Print Recipe

Butternut Squash Pie

Butternut squash cooked with eggs, sugar, milk and spices to make a delicious pie.

Prep Time10 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Butternut Squash Pie

Servings: 8

Calories: 282kcal

Ingredients

• 1 3/4 c. butternut squash puree or 1 can pumpkin
• 1 - 9" deep dish pie crust
• 3 eggs slightly beaten
• 1 cup sugar brown will work too
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp. cloves
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 c. evaporated milk

Instructions

• Preheat oven to 450.
• Combine eggs, sugar, salt and spices. Beat well.
• Blend in squash puree, add milk and beat well.
• Pour into uncooked pie crust.
• Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes.
• Pie is done when knife, inserted in center, comes out clean.
• Let cool completely before cutting or refrigerating.

Nutrition

Calories: 282kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 290mg | Potassium: 319mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5662IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 1mg

This post was originally published in November of 2014. It has been updated for your convenience.