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Butternut Squash Pie

 Butternut Squash Pie
I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina
6-8 ServingsPrep: 10 min. Bake: 50 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 1-1/4 cups sugar
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon ground cinnamon
  • 3 cups mashed cooked butternut squash
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/4 cup water
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • Whipped cream, optional


  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out
  • scraps with a leaf-shaped cookie cutter for garnish if desired;
  • place on a baking sheet and set aside.
  • In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in
  • the squash, butter, eggs, water and vanilla until smooth. Pour into
  • crust.
  • Cover edges loosely with foil. Bake at 350° for 15 minutes.
  • Remove foil. Bake 35-40 minutes longer or until a knife inserted
  • near the center comes out clean. Bake leaf cutouts for 5-7 minutes
  • or until golden brown.
  • Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until
  • chilled. Garnish with pastry leaves and whipped cream if desired.

2 of 2

Butternut Squash Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 piece (calculated without whipped cream) equals 406 calories, 20 g fat (11 g saturated fat), 88 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 3 g fiber, 4 g protein.