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Butternut Squash Pie Recipe

Butternut Squash Pie Recipe

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 YIELD:6-8 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


  • 1. 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.
  • 2. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
  • 3. 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.
  • 4. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts

1 piece: 406 calories, 20g fat (11g saturated fat), 88mg cholesterol, 200mg sodium, 56g carbohydrate (32g sugars, 3g fiber), 4g protein.

Reviews for Butternut Squash Pie

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Jody User ID: 9235358 271919
Reviewed 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 User ID: 8637017 238081
Reviewed Nov. 25, 2015

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

Squirt4 User ID: 2047632 233589
Reviewed 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 User ID: 5826120 172365
Reviewed 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 User ID: 6133553 99470
Reviewed 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!"

bereitbach User ID: 4958434 83908
Reviewed Dec. 9, 2010

"I personally thought this pie was too sweet, but that could be because I am eating healthier these days and don't have the same sweet tooth I used to have. The pie was very creamy."

Julia Ann User ID: 2203483 170242
Reviewed Nov. 26, 2010

"I forgot to rate this, sorry"

Julia Ann User ID: 2203483 174994
Reviewed Nov. 26, 2010

"I add a little pumpkin pie spice to my squash pies. I have been making squash pie for years, and I prefer them to pumpkin. They taste very similar. Yum Yum. I will add this recipe to my collection also. Thanks."

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