Butternut squash pie is a delightful twist on the classic pumpkin pie. As the fall season approaches, the warm and comforting flavors of butternut squash take center stage in this delicious dessert. I first discovered this recipe during a visit to a local farm, where they were hosting a harvest festival. The aroma of freshly baked pies filled the air, and I couldn't resist trying a slice of their butternut squash pie. It was love at first bite.
Since then, I've experimented with various recipes and techniques to create my own version of this delectable pie. The combination of creamy butternut squash, warm spices, and a flaky crust is simply irresistible. Whether you're a fan of pumpkin pie or looking for a unique twist on a classic dessert, this butternut squash pie is sure to impress.
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Ingredients
For the crust
- All-purpose flour — 1 ¼ cups
- Unsalted butter — Cold and cubed, ½ cup
- Granulated sugar — 1 tbsp.
- Salt — ½ tsp.
- Ice water — 3-4 tbsp.
For the filling
- Butternut squash — Peeled, seeded, and cubed, 2 cups
- Evaporated milk — 1 cup
- Light brown sugar — ½ cup
- Eggs — 2 large
- Ground cinnamon — 1 tsp.
- Ground ginger — ½ tsp.
- Ground nutmeg — ¼ tsp.
- Salt — ¼ tsp.
- Vanilla extract — 1 tsp.
Instructions
- Start by preparing the crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- Add the cold, cubed, unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle ice water, one tablespoon at a time, over the flour-butter mixture. Gently toss the mixture with a fork until it starts to come together.
- Gather the dough into a ball, being careful not to overwork it. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
- In a large saucepan, steam the cubed butternut squash until tender. Drain any excess liquid and let it cool slightly.
- In a blender or food processor, combine the cooked butternut squash, evaporated milk, light brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Blend until smooth and creamy.
- Pour the butternut squash filling into the prepared pie crust. Smooth the top with a spatula.
- Bake the pie in the preheated oven for 40-45 minutes or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving. Serve at room temperature or chilled, topped with whipped cream if desired.
Dietary Restrictions
- Gluten-free — To make this pie gluten-free, substitute the all-purpose flour in the crust with a gluten-free flour blend. Ensure that all other ingredients, including the spices, are also gluten-free.
- Dairy-free — For a dairy-free version, replace the evaporated milk with a non-dairy milk alternative, such as coconut milk or almond milk. Use a dairy-free butter substitute in the crust.
Substitutions
- Butternut squash — If butternut squash is unavailable, you can substitute it with other winter squash varieties, such as acorn squash or pumpkin.
- Evaporated milk — If you prefer a richer filling, you can use heavy cream instead of evaporated milk. Alternatively, you can use a combination of milk and cream.
- Light brown sugar — If you don't have light brown sugar, you can use dark brown sugar or granulated sugar as a substitute.
- Ground spices — Feel free to adjust the amounts of ground cinnamon, ginger, and nutmeg to suit your taste preferences. You can also add a pinch of cloves or allspice for additional warmth and depth of flavor.
Variations
- Maple pecan butternut squash pie — For a decadent twist, add a layer of maple pecan topping to the pie before baking. Simply mix together chopped pecans, maple syrup, and a sprinkle of brown sugar. Spread the mixture over the filling and bake as directed.
- Spiced whipped cream — Elevate the pie by serving it with spiced whipped cream. Whip heavy cream with a touch of powdered sugar, ground cinnamon, and a pinch of nutmeg until soft peaks form. Dollop the spiced whipped cream on each slice before serving.
Equipment
- Large mixing bowl
- Pastry cutter or fingertips
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Large saucepan
- Blender or food processor
Storage
- Store any leftover butternut squash pie in the refrigerator, covered with plastic wrap, or in an airtight container.
- The pie can be refrigerated for up to 3 days.
- Before serving, let the pie come to room temperature or enjoy it chilled.
Pro Tips
- Roasting the butternut squash — For a deeper flavor, you can roast the butternut squash instead of steaming it. Simply toss the cubed squash with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) until tender and slightly caramelized.
- Blind-baking the crust — To prevent a soggy bottom crust, you can blind-bake the crust before adding the filling. Line the chilled pie crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15 minutes, then remove the weights and continue baking for another 5 minutes until the crust is lightly golden. Let it cool before adding the filling.
- Adding a touch of citrus — For a refreshing twist, add a squeeze of fresh lemon or orange juice to the butternut squash filling. The citrus brightens the flavors and adds a subtle tang.
- Decorative crust — If you want to add a decorative touch to your pie, use cookie cutters to create shapes from the excess pie dough. Arrange the shapes on top of the filling before baking for an eye-catching presentation.
Butternut Squash Pie Recipe: A Delightful Thanksgiving Treat
Butternut squash pie is a delightful twist on the classic pumpkin pie. Enjoy the warm and comforting flavors of butternut squash in this delicious dessert.
Equipment
Ingredients
For the crust
- 1 ¼ cups All-purpose flour
- ½ cup Unsalted butter cold and cubed
- 1 tbsp. Granulated sugar
- ½ tsp. Salt
- 3-4 tbsp. Ice water
For the filling
- 2 cups Butternut squash peeled, seeded, and cubed
- 1 cup Evaporated milk
- ½ cup Light brown sugar
- 2 large Eggs
- 1 tsp. Ground cinnamon
- ½ tsp. Ground ginger
- ¼ tsp. Ground nutmeg
- ¼ tsp. Salt
- 1 tsp. Vanilla extract
Instructions
- Start by preparing the crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle ice water, one tablespoon at a time, over the flour-butter mixture. Gently toss the mixture with a fork until it starts to come together.
- Gather the dough into a ball, being careful not to overwork it. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
- In a large saucepan, steam the cubed butternut squash until tender. Drain any excess liquid and let it cool slightly.
- In a blender or food processor, combine the cooked butternut squash, evaporated milk, light brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Blend until smooth and creamy.
- Pour the butternut squash filling into the prepared pie crust. Smooth the top with a spatula.
- Bake the pie in the preheated oven for 40-45 minutes or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving. Serve at room temperature or chilled, topped with whipped cream if desired.
Notes
- Roasting the butternut squash — For a deeper flavor, you can roast the butternut squash instead of steaming it. Simply toss the cubed squash with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) until tender and slightly caramelized.
- Blind baking the crust — To prevent a soggy bottom crust, you can blind-bake the crust before adding the filling. Line the chilled pie crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15 minutes, then remove the weights and continue baking for another 5 minutes until the crust is lightly golden. Let it cool before adding the filling.
- Adding a touch of citrus — For a refreshing twist, add a squeeze of fresh lemon or orange juice to the butternut squash filling. The citrus brightens the flavors and adds a subtle tang.
- Decorative crust — If you want to add a decorative touch to your pie, use cookie cutters to create shapes from the excess pie dough. Arrange the shapes on top of the filling before baking for an eye-catching presentation.
Nutrition
Nutrition Facts
Butternut Squash Pie Recipe: A Delightful Thanksgiving Treat
Amount per Serving
Calories
2508
% Daily Value*
Fat
123
g
189
%
Saturated Fat
74
g
463
%
Trans Fat
4
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
34
g
Cholesterol
689
mg
230
%
Sodium
1904
mg
83
%
Potassium
2294
mg
66
%
Carbohydrates
308
g
103
%
Fiber
13
g
54
%
Sugar
155
g
172
%
Protein
50
g
100
%
Vitamin A
33759
IU
675
%
Vitamin C
64
mg
78
%
Calcium
1047
mg
105
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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