Butternut Squash Pie

This sweet and savory pie puts butternut squash—one of the most versatile ingredients you can find—to great use. A surprising and flavorful reinvention of pumpkin pie, butternut squash pie is a heartwarming dessert that’s perfect for fall, thanks to the cozy filling that’s packed with cinnamon and sugar. Whether you use homemade pie dough or store-bought, this simple pie is a great way to use up fall’s bounty of flavorful butternut squash.

Ingredients for Butternut Squash Pie

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• Dough for single-crust pie: You can make your pie dough from scratch using our foolproof recipe or pick up ready-made dough at the store.
• Sugar: Butternut squash is naturally sweet on its own, but some extra sugar helps this dish taste like a true dessert pie.
• Cornstarch: Cornstarch helps thicken the butternut squash, butter, eggs and water, making for a more custard-like consistency that’s perfectly thick and creamy.
• Cinnamon: Warm, toasty and nutty, ground cinnamon is a versatile baking spice that finds a welcome home in most pie recipes, especially this one for butternut squash pie.
• Butternut squash: Equal parts sweet and savory, butternut squash pie mashes easily when cooked, so it’s a great option for making creamy desserts like this one.
• Butter: Butter helps add savory richness and creamy texture to this simple pie recipe. You’ll want to start with softened butter.
• Eggs: The filling for this butternut squash pie can be a bit loose, so eggs help bind everything together as it bakes, resulting in a custard-like consistency that’s creamy and dense. This recipe calls for room-temperature eggs.
• Vanilla extract: This simple baking ingredient helps add dark, rich flavor that tastes gently caramelized.
• Whipped cream (optional): A bit of whipped cream will be a welcome finishing touch when you serve this pie.

Directions

Step 1: Prepare the pie dough

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Preheat the oven to 350°F. On a lightly floured surface, roll the dough into a 1/8-inch-thick circle, then transfer the dough to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, then flute the edge. If desired, cut out scraps of the dough with a leaf-shaped cookie cutter for garnishing, then place the pie plate on a baking sheet and set it aside.

Step 2: Make the filling

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In a large bowl, combine the sugar, cornstarch and cinnamon, then beat in the squash, butter, eggs, water and vanilla until smooth. Pour the filling into the crust.

Step 3: Bake the pie

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Cover the edges loosely with foil, then bake the pie for 15 minutes. Remove the foil, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes longer.

Step 4: Bake the cutouts

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Bake the leaf cutouts until they’re golden brown, five to seven minutes.

Step 5: Cool and garnish

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Cool the pie and the cutouts on a wire rack for one hour. Refrigerate the pie until it’s chilled, then garnish it with the pastry leaves and whipped cream.

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Butternut Squash Pie Variation

• Add other squash varieties: Any type of winter squash could work nicely in this pie. Pumpkin, acorn squash and delicata squash are all flavorful options that could contribute complexity of flavor to this simple recipe.

How to Store Butternut Squash Pie

After the pie is finished cooking, set it on a cooling rack and let it come down to room temperature so that it’s no longer hot. Once the pie is cooled, wrap any leftovers tightly in plastic wrap or transfer individual slices to a refrigerator-safe container with an airtight lid. Store it in the refrigerator for up to four days.

Can you freeze butternut squash pie?

You can certainly freeze this pie, but you should cook it to completion first. Follow the recipe above, then let the pie cool completely on a cooling rack. Wrap the pie tightly in plastic wrap and transfer it to a freezer-safe dish or container. Store it in the freezer for up to three months.

Butternut Squash Pie Tips

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Does this butternut squash pie have a different flavor than pumpkin pie?

This butternut squash pie recipe is really similar to pumpkin pie, but butternut squash actually has a sweeter flavor profile.

What’s the best way to peel butternut squash?

You can peel butternut squash just like you would peel any other vegetable. Use a strong, sturdy vegetable peeler and scrape away the whiteish skins until all you see is the juicy orange flesh.

When should I serve this pie?

This hearty pie is perfect for a holiday dinner or family event. The flavors are reminiscent of fall, so this would be a great dessert to serve at Thanksgiving or a seasonal potluck dinner.