Description
Butternut squash pie brings warm autumn comfort straight to your holiday table, with its creamy custard and flaky crust that celebrates seasonal ingredients beautifully. Sharing this recipe feels like wrapping your loved ones in a delicious family tradition.
Ingredients
Scale
Main Ingredients:
- 1.5 cups butternut squash
- 1 pie crust
- 2 eggs
- 0.75 cup evaporated milk
Supporting Ingredients:
- 0.75 cup light brown sugar
- 0.25 cup heavy cream
Spices and Seasonings:
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Halve the butternut squash lengthwise and remove seeds. Roast cut side down on a baking sheet at 400°F for 40-45 minutes until flesh becomes tender and caramelized.
- Cool the roasted squash, then scoop and mash until completely smooth. Measure precisely 1 ½ cups of mashed squash.
- Transfer the 9-inch pie crust into a ceramic pie dish. Gently press the crust edges and crimp decoratively. Refrigerate the crust while preparing the filling.
- Mix ¾ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ½ teaspoon salt in a medium bowl.
- Whisk 1 ½ cups mashed squash, spice mixture, 2 large eggs, ¾ cup evaporated milk, ¼ cup heavy cream, and 1 teaspoon vanilla extract until the mixture becomes completely smooth.
- Pour the filling into the chilled pie crust. Smooth the surface evenly using a spatula.
- Place the pie on a baking sheet and bake at 350°F for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove from oven and allow the pie to cool completely on a wire rack before slicing. Optional: Garnish with whipped cream and a light cinnamon dusting.
Notes
- Roasting the squash before mashing ensures deeper, richer flavor that transforms this pie from basic to delicious.
- Choose a ripe, heavy butternut squash with smooth, matte skin for the most natural sweetness and best texture.
- Chilling the pie crust helps prevent shrinkage and creates a flakier, more tender crust that won’t get soggy from the creamy filling.
- For a dairy-free version, swap evaporated milk and heavy cream with coconut milk or a plant-based alternative to keep the pie’s creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes - 1 hour 45 minutes
- Category: Pies
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 278 kcal
- Sugar: 25 g
- Sodium: 316 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 76 mg