Butternut squash pie

Substitute a regular pumpkin pie with this butternut squash pie at your next dinner! 

Thanksgiving is tomorrow! Are you still scrambling for a dessert?  If so, read on because I have a great alternative to the traditional pumpkin pie.  Ladies and gentlemen, may I present to you… butternut squash pie.

Wait.  Don’t run away. It’s not as scary or weird as you think.

Pumpkin is a squash, right? Well, so is its cousin, butternut squash. Their respective pies are prepared in similar ways, where you roast the squash, puree it, add some spices and then bake it in a crust.

My husband, who is normally not a huge pumpkin fan, gave this pie a B+ rating. He noted that it was similar to a pumpkin pie in texture and wasn’t too sweet. I agree – it was a nice alternative to pumpkin pie though still somewhat similar. The taste is just slightly different, and the brown sugar was more prominent in this pie.

Actually, now that I think about it, if you brought this pie to Thanksgiving and called it a pumpkin pie, I’m not sure if many people would know the difference. Try it for yourself and let me know what you think.

Butternut squash pie

Why serve a pumpkin pie when you can kick things up a notch with a butternut squash pie?
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 10
Author: Eva Bakes


  • 1 unbaked and chilled 9-inch pie shell I used a refrigerated, store-bought crust
  • 1 large butternut squash cooked and pureed (about 1 and 1/2 cups pureed squash)
  • 1 cup light brown sugar firmly packed
  • 3 large eggs
  • 3/4 cup evaporated milk or half-and-half
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla extract


  • Preheat your oven to 350 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), mix the squash puree and brown sugar on medium speed until well blended.
  • Add all of the remaining ingredients and mix until everything has been fully incorporated.
  • Pour the batter into the unbaked pie shell for 45-55 minutes or until the pie is set. You can check the pie after 35 minutes and then cover the crust edges with tin foil so it doesn't burn.
  • Allow the pie to cool before serving. Serve with whipped cream or a scoop of vanilla ice cream if desired.


Pie should be stored, covered, in the refrigerator. It will keep for several days.
Source: About.com

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