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Butternut Squash Pie

User Rating 5 Star Rating (11 Reviews)


Butternut Squash Pie

Butternut Squash Pie

Photo: Diana Rattray
This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to bring a smile to your face. Try it instead of pumpkin pie at the next holiday dinner or get-together.



  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • 3/4 cup evaporated milk or half-and-half
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla


To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Good, but there's a flaw, Member Mighty_Ed

I can't find anyone who really knows how to cook winter squash. Therefore, I will instruct you. Cut the squash, as indicated, down the middle, and scoop out the seeds. Correct. Place face down on a cookie sheet. Correct again. Bake at 350 for 30-40 minutes, and then TURN OFF THE OVEN! Let the squash sit in the heat until the oven cools. This way, one saves fuel (gas or electric), and the squash flesh will be increased by about 10%. Simply strip off the skin, and the flesh is perfect. This goes for all winter squashes, except perhaps pumpkins, which may need some what longer. Still, the key is to cook for a while, and the let the oven's ambient heat complete the job,

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