baking · Dessert · holiday · pie

Butternut Squash Pie

We’re less than 2 weeks away from Thanksgiving.

The clock is ticking.

Do you have a stash of chicken broth saved for the big day? Have you bought your turkey yet? Do you know where your cherished holiday recipes are?

That’s what I’m here for—your cherished family holiday recipes, or the lack thereof. I’m ready to turn Thanksgiving on its head! No pumpkin pie, no mashed potatoes, no oven-roasted turkey.

Instead, I’m trying out new & different recipes so you don’t have to. Instead of green bean casserole, I’ll try out the cheddar-caramelized onion green beans. It’s my new series: New Thanksgiving Favorites.

First up is butternut squash pie. A gourd is a gourd is a gourd, of course, but butternut squash offers a richly different type of flavor profile. It’s similar to pumpkin, sure, but it’s got a more nutty aftertaste (hence the name).

Butternut squash should’ve always been a pie filling. It’s much easier to puree and make silky smooth than pumpkin. It’s a little more liquidy, too, but if you let the pie set for a while it ends up perfectly stiff. You can slice a knife through the center and come out with neat slices.

I love this pie because it’s just a little sweet. It’s not overpowering. This pie is also great with a dollop of whipped cream.

Enjoy your new Thanksgiving Favorite Pie!

Butternut Squash Pie

  • Servings: 8
  • Difficulty: Easy
  • Print

A silky smooth and slightly sweet squash pie made from butternut squash.


  • 1 medium-sized butternut squash, cut in half and seeds scooped out
  • 2 TBS. olive oil
  • 2 tsp. cinnamon
  • salt & pepper
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 of a 12 oz. can evaporated milk
  • 2 TBS. butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 eggs
  • 1 unbaked pie shell
  • Directions

    1. Preheat oven to 425 degrees. Rub both halves of butternut squash with oil all over (including skin). Place cut side up on a baking sheet and sprinkle salt, pepper and 1 tsp. cinnamon on top. Flip squash over and place baking sheet in the oven. Roast for 35-45 minutes or until squash is soft.
    2. Reduce oven temperature to 350 degrees. Once squash is cool enough to handle, scoop out into a large bowl. Add butter and 1/2 tsp. salt. With a hand mixer or immersion blender, blend until slightly smooth.
    3. Add in eggs one at a time and evaporated milk, vanilla, cinnamon and both sugars. Blend until smooth.
    4. Pour mixture into an unbaked pie crust. Bake for 45-55 minutes or until pie is set (it might be a little liquidy in the middle, but the edges of the pie shouldnt wiggle when shaked).
    5. Let pie cool completely on a counter and then refrigerate for a few hours or overnight. Serve with whipped cream.

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s