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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
  • Total Time
    Prep: 10 min. Bake: 50 min. + chilling
  • Makes
    8 servings


  • 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 large eggs
  • 1/4 cup water
  • 3 teaspoons 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 in 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.
Nutrition Facts
1 piece: 406 calories, 20g fat (11g saturated fat), 88mg cholesterol, 200mg sodium, 56g carbohydrate (32g sugars, 3g fiber), 4g protein.
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  • Debra
    Nov 22, 2020

    Great recipe we have been making Squash pie since I was little. The only change is we take about half a sleeve of saltine crackers crush them and add to the squash mixture it helps thicken the pie, Love this pie!!!

  • Michelle
    Nov 22, 2020

    My family loved this pie. I did decrease the sweetness by adding a pinch of salt and replacing the water with 2% milk and the sweetness was definitely cut down significantly.

  • Melanii
    Nov 20, 2020

    Perfect pies! I made mini ones in muffin tins and they were wonderful!!

  • Judy
    Nov 27, 2019

    Made this for thanksgiving and wow! Had enough for two pies which is good bc I may eat one by myself haha....

  • Jacquelyn
    Dec 4, 2017

    Hi,Made this for the first members were dying for squash pie and no one makes it anymore...(Sad to say the recipes died with the older generation). Lots of compliments but still too sweet...made with fresh squash (pureed)and I cut back on sugar (made with 1 cup).....looking for advice on how to make less sweet....any ideas are helpful:)Thank you

  • Jody
    Aug 18, 2017

    I made this with a gluten free crust for a gathering of friends. We all LOVED it. I cut back a little on the sugar (used 1 cup) and added about a teaspoon pumpkin pie spice. Oh, and I pureed the squash in the food processor. I had more than enough filling for one 9" pie, but not enough for 2. I should have made a tart with the leftovers, but didn't, due to time constraints. Squash pie is scrumptious!

  • trinityrod32
    Nov 25, 2015

    Such a great recipe! Honestly better than your average pumkin pie. I filled 2 9 inch pie tins though.

  • Squirt4
    Sep 27, 2015

    This had a fantastic taste and custard texture. Instead of the 1 Tablespoon cinnamon, I did 1/2 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and 1/8 teaspoon ground cloves. I will definitely make this again!! :-D

  • mamaknowsbest
    Oct 14, 2014

    This is a GREAT pie! No one could even guess that it was butternut squash. I too added a little pumpkin spice. The taste and texture was wonderful. Take note that the recipe FILLS a normal pie plate. As a previous reviewer did, next time I may divide into two 8 in pies. Highly recommend this recipe.

  • Paulatips
    Oct 12, 2012

    I was given an abundance of butternut squash and decided to try this pie. It is very good, nice and creamy. I did put in less sugar and only half the amount of water. The recipe filled two 8" pie shells. One to eat, one to share!