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Butternut Squash Pie

Name: Butternut Squash Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1Â½ cups butternut squash, peeled and cubed; 1 cup brown sugar, lightly packed; 1 tablespoon cornstarch; 1 egg, beaten; 1 cup evaporated milk; 1 teaspoon ground cinnamon; Â¼ teaspoon ground allspice; Â¼ teaspoon ground cloves; Â¼ teaspoon ground ginger; Â¼ teaspoon ground nutmeg; 1 (9-inch) unbaked pie shell

For a twist on the traditional pumpkin pie, try this similar dessert that is made with butternut squash.

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Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm

Ingredients

1½ cups butternut squash, peeled and cubed
1 cup brown sugar, lightly packed
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (9-inch) unbaked pie shell

Instructions

Place squash in saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain and cool.
Preheat oven to 350 degrees.
In a blender or food processor, combine squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg. Process until smooth. Pour into the unbaked pie shell.
Bake for 50 minutes, or until a table knife comes out clean when inserted in center.

Tips & Notes

If you’re in a hurry, stick the squash in the refrigerator or freezer to help it cool down faster.

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One Comment

Join the discussion and tell us your opinion.

Katt D says:

On October 21, 2022 at 7:45 am

I cook the squash in the microwave, it ends up much less watery that way for some reason…

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