If you’re on the hunt for a cozy, delicious dessert that feels like fall wrapped up in a pie, you’ve got to try this Butternut Squash Pie Recipe. I absolutely love how this pie turns out – it’s creamy, lightly spiced, and so comforting. When I first tried it, I was surprised by how wonderfully the butternut squash works as a filling, giving it a bright, natural sweetness and silky texture that’s way better than your typical pumpkin pie. Trust me, you’ll want to keep this one in your fall baking rotation.

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Why You’ll Love This Recipe

Naturally Sweet and Creamy: Butternut squash pureé adds a lovely sweetness and smoothness that feels indulgent without being overwhelming.
Perfect Spices Blend: The warming blend of cinnamon, ginger, nutmeg, and a hint of black pepper gives it a depth you won’t find in most pies.
Simple Homemade Crust: The tender, flaky crust is surprisingly easy to make and holds the filling perfectly.
Family Favorite: Each time I make this, my family goes crazy for it and begs for seconds (and sometimes thirds!).

A slice of pumpkin pie is placed on a white plate with scalloped edges, showing three layers: the bottom crust is pale beige and slightly rough, the middle layer is thick and smooth in orange, and the top layer is a shiny, darker orange with a slightly glossy finish. On top of the pie sits a dollop of whipped cream, off-white with a fluffy, soft texture. A silver fork rests on the edge of the plate, reflecting light subtly. In the background, there is more pumpkin pie in a glass pie dish and some autumn leaves scattered on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Pie, fall dessert recipes, creamy squash pie, cozy pumpkin pie alternative, easy holiday pies

Ingredients You’ll Need

Every ingredient in this Butternut Squash Pie Recipe works together to build that perfect flavor and texture. I always recommend grabbing fresh butternut squash if you can—it really lifts the whole pie. Also, no shortcuts on the spices; they make all the difference.

Flat lay of a small white ceramic bowl filled with smooth bright orange butternut squash puree, a small white ceramic bowl holding thick creamy sweetened condensed milk, two large whole uncracked brown eggs with clean shells, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl containing ground ginger powder, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl of ground cloves, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl of fine salt, a small white ceramic bowl with unbleached all-purpose flour, a small white ceramic bowl filled with granulated sugar, neat small cubes of cold unsalted butter arranged directly on the white marble surface — all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Butternut Squash Pie, fall dessert recipes, creamy squash pie, cozy pumpkin pie alternative, easy holiday pies

Butternut squash puree: Freshly pureed gives you that vibrant, natural sweetness and beautiful orange color.
Sweetened condensed milk: This provides creaminess and sweetness, making the pie silky and rich.
Large eggs: Eggs help bind the filling and give it that nice custard-like set.
Ground cinnamon, ginger, nutmeg, cloves, and black pepper: This warming spice blend adds depth and warmth to the flavor.
Salt: Just a pinch to balance sweetness and enhance flavors.
All-purpose flour: For a classic flaky crust that holds up to the filling.
Sugar: For a touch of sweetness in the crust.
Cold unsalted butter: Cutting this into the flour creates tender, flaky layers in the crust.
Ice water: Helps bring the dough together without melting the butter.
Egg wash (egg beaten with water): Gives the crust a beautiful golden shine once baked.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Butternut Squash Pie Recipe is so adaptable—there are some fun ways I’ve tweaked it over time to suit different tastes and dietary needs. Don’t be afraid to make it your own.

Vegan version: I once swapped sweetened condensed milk for coconut milk and used a flax egg instead of real eggs—turns out beautifully creamy!
Spiced up: If you’re into a little kick, add a pinch more black pepper or a dash of cayenne for warmth that surprises guests.
Nutty twist: Sprinkle finely chopped toasted pecans over the top before baking for a wonderful crunch contrast.
Gluten-free crust: I’ve had success using a gluten-free flour blend for the crust—just watch for dough dryness and add little extra ice water if needed.

How to Make Butternut Squash Pie Recipe

Step 1: Preheat and Prepare Filling

Start by arranging a rack in the lower third of your oven and preheat it to 425°F (220°C). This high heat at first helps the crust set and get that lovely golden crispiness. Meanwhile, in a large bowl, whisk the butternut squash puree with sweetened condensed milk, eggs, spices, and salt until silky smooth. Take a moment here—I like to taste just a bit to check the spices, adjusting if needed.

Step 2: Make the Pie Dough

This step is where a little patience really pays off. In a big bowl, combine the flour, sugar, and salt. Cut your cold butter into small cubes and chop it into the flour mixture using a pastry cutter or two knives until the mix looks like coarse crumbs—some pea-sized bits are perfect because they melt into flaky layers. Slowly add ice water, stirring with a fork until the dough just starts coming together—don’t overwork it! Then turn it onto a floured surface, squish into a ball, and flatten into a disk ready for rolling.

Step 3: Roll Out and Assemble

Roll the dough into a 12-inch round, evenly dusting your work surface and rolling pin with flour to keep it from sticking. Gently transfer it to a 9-inch pie plate—don’t stress if it’s not perfect! Press the dough into the edges and trim any excess. Whisk the filling once more to make sure everything is well combined before pouring it in. Brush the crust edges with the beaten egg wash; this helps achieve that beautiful glossy finish.

Step 4: Bake

Bake your pie at 425°F for 15 minutes, then lower the temperature to 350°F and bake for another 35 minutes or until the filling is set and a knife inserted near the edge comes out clean. You’ll want to keep an eye on that crust to make sure it doesn’t brown too quickly—if it looks like it’s getting too dark, a foil shield over the edges is a handy trick I use. When done, the aroma will fill your kitchen with pure autumn magic!

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Pro Tips for Making Butternut Squash Pie Recipe

Perfect Squash Puree: Roasting your butternut squash before pureeing caramelizes its sugars, making the filling naturally sweeter and smoother.
Don’t Overmix: When combining wet and dry ingredients, mix just until smooth to keep the filling light and not heavy or dense.
Chill Your Dough: If your kitchen gets warm, popping the dough in the fridge before rolling can prevent stickiness and maintain flaky layers.
Watch Baking Time: Oven variations matter—check the pie 5 minutes before time and test with a knife to avoid under or overbaking.

How to Serve Butternut Squash Pie Recipe

The image shows a slice of pumpkin pie on a white scalloped plate with a silver fork resting on the plate's left side. The pie slice has a thick, golden-brown crust and a smooth, deep orange filling, topped with a dollop of whipped cream. Behind the plate, a whole pumpkin pie with one slice removed is placed on a white marbled surface, revealing the same deep orange filling and flaky crust. Around the plate and pie, there are autumn leaves and a rustic burlap cloth, while to the right, there is a white cup and saucer holding a warm brown beverage with a silver spoon. The scene captures cozy fall vibes with warm colors and textures. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Pie, fall dessert recipes, creamy squash pie, cozy pumpkin pie alternative, easy holiday pies

Garnishes

I usually top my slices with a dollop of freshly whipped cream lightly sweetened with vanilla. Sometimes, I sprinkle a little cinnamon or chopped toasted pecans on top for extra flavor and crunch. If you like a cold contrast, a scoop of vanilla ice cream is divine and melts beautifully into the warm pie.

Side Dishes

This pie shines as a dessert after a cozy dinner. I like pairing it with spiced cider or a warm chai latte for that extra comforting feeling. It’s also fabulous alongside roasted veggies or a light autumn salad if you want to balance your meal with some freshness.

Creative Ways to Present

For special occasions, I’ve baked this pie in mini tart pans to create individual servings, which always impress guests. Another fun idea is drizzling a little caramel sauce and sprinkling pomegranate seeds on top for a festive pop of color and flavor. Serving it with a cinnamon stick garnish adds a charming touch, too.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover pie tightly with plastic wrap or foil and keep it refrigerated. It stays fresh for 3-4 days, and the flavors actually mellow and deepen after a day, making it taste even better.

Freezing

I’ve frozen baked whole pies wrapped very well in plastic and foil. When I want to enjoy it later, I thaw overnight in the fridge. The texture stays pretty true to fresh, which is a lifesaver if you want to bake ahead for holidays or gatherings.

Reheating

To reheat, I pop individual slices in the oven at 325°F for about 10-15 minutes, tenting with foil to prevent burning the crust. You can also microwave slices gently, but I prefer the oven because it keeps the crust flaky and the filling warm and luscious.

FAQs

Can I use canned pumpkin instead of butternut squash for this pie?

You can substitute canned pumpkin, but I highly recommend using fresh butternut squash if possible. It tends to be sweeter, less watery, and more flavorful, giving you a better pie texture and taste overall.
How do I know when the pie is fully baked?

The pie is ready when the filling is mostly set but still has a slight jiggle in the center, and a knife inserted near the edges comes out clean. The crust should be golden brown and firm to the touch.
Can I make the crust ahead of time?

Absolutely! You can prepare the dough a day ahead, wrap it tightly in plastic wrap, and store it in the fridge. Just roll it out right before assembling your pie.
Is this recipe suitable for beginners?

Yes! While homemade pie crust takes a bit of practice, this recipe is straightforward and forgiving. Take your time with the dough and filling, and you’ll have a beautiful pie to impress everyone.

Final Thoughts

This Butternut Squash Pie Recipe holds a special place in my heart because it turned me into a true autumn pie believer. It’s the kind of recipe you can trust when you want a dessert that’s both comforting and a little unique. I encourage you to try it just like you would a good friend’s recommendation—because it’s one you’ll want to make and share over and over again. Cozy up with a slice and enjoy every sweet, spiced bite.