Creamy Butternut Squash Pie Recipe That Will Steal Thanksgiving

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There’s something magical about the first crisp autumn morning when I pull out my favorite pie dish and start roasting butternut squash. The sweet, earthy smell fills my kitchen and takes me right back to childhood – standing on a stool next to my mom as she made her legendary butternut squash pie for Thanksgiving. That velvety smooth filling spiced with cinnamon and nutmeg became our family’s signature dessert, and now I carry on the tradition.

What makes this butternut squash pie so special? It’s all about that luscious texture – like pumpkin pie’s sophisticated cousin. The natural sweetness of roasted squash blends perfectly with warm spices, all cradled in a flaky, buttery crust. It’s the kind of dessert that makes people close their eyes after the first bite and say “Oh wow” in that quiet, reverent tone reserved for truly great pies.

Over the years, I’ve tweaked my mom’s original recipe (don’t tell her!), but the soul remains the same. Whether it’s for Friendsgiving or just a cozy Sunday dinner, this butternut squash pie always feels like a hug in dessert form. The best part? It’s surprisingly simple to make, especially if you roast the squash ahead of time. Let me show you how to create this autumn masterpiece that’ll have everyone asking for seconds.

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Why You’ll Love This Butternut Squash Pie

Oh, where do I even start? This butternut squash pie has stolen the show at every gathering I’ve brought it to—and for good reason! Here’s why you’re going to adore it:

Creamy dreamy texture: The roasted squash blends into the smoothest filling—no stringy bits, just pure velvet on your tongue.
Easier than you think: Seriously, if you can roast vegetables and stir ingredients, you’ve got this. (The oven does most of the work!)
Holiday superstar: It’s that perfect centerpiece dessert that feels special but doesn’t stress you out.
Secret health win: Butternut squash packs more vitamins than pumpkin, so you can practically call this health food. (I do!)

Trust me, one bite and you’ll understand why this pie gets requested year after year.

Ingredients for Butternut Squash Pie

Gather these simple ingredients for a pie that’ll make your kitchen smell like fall heaven:

1 medium butternut squash (about 2 cups mashed after roasting)
1 unbaked 9-inch pie crust (my favorite flaky homemade or store-bought in a pinch)
3/4 cup granulated sugar (the sweet spot between cloying and bland)
1 tsp ground cinnamon (freshly opened for maximum aroma)
1/2 tsp ground ginger (the secret warmth booster)
1/4 tsp ground nutmeg (just enough to whisper “holidays”)
1/4 tsp ground cloves (a pinch goes a long way!)
1/2 tsp salt (balances all that sweetness perfectly)
2 large eggs (room temperature blends smoothly)
1 cup evaporated milk (that canned magic for creamy texture)
1 tsp vanilla extract (the flavor finisher)

Ingredient Notes & Substitutions

Life happens—here’s how to adapt without sacrificing flavor:

No fresh squash? Canned pumpkin puree works in equal amounts (but roast your own if you can—the flavor difference is real!). Dairy-free? Full-fat coconut milk substitutes beautifully for evaporated milk. Short on time? A pre-made crust is fine—just avoid the foil pans (they make soggy bottoms). For extra richness, try swapping half the sugar for brown sugar. And if you’re out of cloves? A dash of allspice makes a great pinch-hitter.

How to Make Butternut Squash Pie

Alright, let’s dive into the magic! Making this pie is like conducting a little autumn symphony—each step builds toward that perfect final note. Just follow these stages, and you’ll have a showstopper dessert that’ll make you look like a baking pro (even if you’re secretly winging it).

Preparing the Squash

First things first: let’s tame that beautiful butternut squash. Preheat your oven to 375°F (190°C)—no rushing this, we want even heat. Carefully halve the squash lengthwise (watch those fingers!) and scoop out the seeds with a spoon, just as you would when carving a pumpkin. Place the halves cut-side down on a baking sheet lined with parchment—no oil needed, we want caramelization, not steaming.

Roast for 45 minutes until the skin puckers and a fork slides in effortlessly. That sweet, nutty aroma filling your kitchen? That’s the sound of success. Let it cool just until you can handle it, then scoop the golden flesh into a bowl. Pro tip: If there’s any liquid pooled in the squash, drain it off—we want creamy, not watery.

Mixing the Filling

Now for the transformation! Mash that roasted squash with vigor until it’s completely smooth—no lumps allowed unless you want surprises in your slices. I use a potato masher, but a fork works fine if you channel some elbow grease. Add the sugar, cinnamon, ginger, nutmeg, cloves, and salt, stirring until the spices disappear into the orange goodness.

Beat the eggs lightly in a separate bowl (this prevents overmixing later), then stir them into the squash mixture along with the evaporated milk and vanilla. The filling should pour like a thick custard—if it seems stiff, add a tablespoon of milk. Taste? Oh yes, always taste! Adjust spices if needed, but remember: flavors deepen while baking.

Baking the Pie

Pour your luscious filling into the unbaked crust (no pre-baking needed here—hooray for shortcuts!). Place the pie on a baking sheet to catch any drips and slide it into the center of your preheated 350°F (175°C) oven. Now, the hardest part: don’t peek for at least 30 minutes!

Bake for 45-50 minutes total. You’ll know it’s done when the edges look set and the center jiggles just slightly—like firm jelly—when you gently shake the pan. If the crust starts getting too dark, tent it with foil. Oh, and those little cracks that might appear? Totally normal—they’re just proof of real ingredients, and the whipped cream will cover them anyway.

Let the pie cool completely on a rack (I know, torture!) for at least 2 hours. This waiting period lets the filling set properly—slicing too soon turns beautiful wedges into delicious pudding (still tasty, just less photogenic).

Tips for Perfect Butternut Squash Pie

After making this pie more times than I can count (and learning from all my mistakes!), here are my foolproof tips for butternut squash pie perfection:

Patience is key: Let the pie cool completely—like, 2 hours minimum—before slicing. I know it’s hard, but rushing means messy slices instead of those Instagram-worthy wedges.
Crust insurance: If you’re paranoid about soggy bottoms (aren’t we all?), blind-bake your crust for 10 minutes with pie weights before adding the filling.
Spice to your life: Love ginger? Add an extra 1/4 tsp. Not a cloves fan? Skip ’em! This recipe is wonderfully forgiving.
Roast extra squash: I always do 1.5x what I need—leftover roasted squash freezes beautifully for future pies or soups.

Remember: even “imperfect” pies taste incredible—the real magic is sharing them!

Serving & Storing Butternut Squash Pie

Here’s the best part—showing off your masterpiece! Serve slices of this butternut squash pie at room temperature with a big dollop of freshly whipped cream (I like to spike mine with a touch of bourbon or vanilla). Leftovers? Cover loosely with foil and refrigerate for 3-4 days. The flavors actually deepen overnight! For that just-baked feel, warm slices briefly in a 300°F oven before serving—just enough to take the chill off without melting your whipped cream topping.

Butternut Squash Pie FAQs

Over the years, I’ve gotten so many questions about this beloved pie—here are the ones that pop up most often with my tried-and-true answers:

Can I use frozen butternut squash?

Absolutely! Thaw it completely and drain any excess liquid before mashing. The texture might be slightly softer than fresh-roasted, but the flavor still shines. I keep pre-portioned frozen squash in my freezer for pie emergencies (yes, that’s a real thing in my world).

How do I prevent cracks in my pie?

Don’t overbake—that’s usually the culprit. Pull it when the center still has a slight jiggle. Cooling slowly helps too—I leave mine in the turned-off oven with the door cracked for 30 minutes before moving to the counter. But honestly? Tiny cracks just mean more whipped cream can nestle in!

Is this pie gluten-free?

The filling is naturally gluten-free! Just swap the crust for your favorite GF version (I’ve had great results with almond flour crusts). Same deliciousness, no gluten.

Can I make this ahead for Thanksgiving?

You bet! Bake it 1-2 days before and keep it refrigerated. The flavors actually improve! Just add fresh whipped cream when serving. For the best texture, don’t freeze the baked pie—it makes the filling weep.

Why evaporated milk instead of regular?

That canned magic gives the pie its signature creamy richness without curdling. In a pinch, you can make your own by simmering 2 1/4 cups regular milk down to 1 cup—but who has time for that during the holidays?

Nutritional Information

Now, I’m no nutritionist—just a pie enthusiast who likes to know what’s going into my dessert! Here’s the scoop on a typical slice of this butternut squash pie. Remember, these are estimates (your exact amounts might vary based on your specific ingredients and how generously you slice it!):

Per serving (1/8 of pie):
320 calories – about the same as a fancy coffee drink, but way more satisfying!
12g fat – mostly from that flaky crust and eggs (the good kind of fats)
48g carbs – hello, natural squash sugars and that bit of added sweetness
3g fiber – thank you, butternut squash!
6g protein – who knew pie could be this balanced?

The best part? Compared to other holiday desserts, this pie brings actual nutrients to the table—vitamin A from the squash, protein from the eggs, and even some calcium from the evaporated milk. Not that we’re calling it health food… but it’s definitely not empty calories!

For more delicious recipes and cooking inspiration, check out Family Tastes.