This butternut squash pie is the best butternut squash pie. It will make you want seconds. It will make you want to make it again the next day. It’ll even make you whip up two pies instead of one when you are making one for a friend, just so that you can have some too. It’s THAT good. Step aside, pumpkin pie. This oldie, but goodie is here to take your spotlight. Don’t get me wrong, pumpkin pie is great. I have loved it since before I can remember, but once I discovered butternut squash pie I haven’t looked back.
While I may be on the late show discovering this pie, you know what they say. “Better late than never.”
Did you know that canned pumpkin isn’t 100% pumpkin but a mixture of many different squash? That’s what I heard.
So, one of the many things I love about this pie is that is so easy to make and anyone can do it. I have made this pie in my stand mixer, my blender and even my food processor. You literally just dump everything in and give it a whirl. Each method yields the same great tasting pie that comes out perfect every time.
My husband absolutely loves this pie. And I am pretty sure it is his favorite. If I am making it. He is eating it and most often there is one slice left at the end of the day and he claims it for the next day. I like to eat mine nice and warm. He likes his cold. However you like to eat yours, add some whipped cream and you can’t go wrong. This pie is not just for holidays and family get togethers. It’s for date night, movie night and Monday-Sunday nights.
This recipe is one that you want to keep around. There was a time in my life that I was literally making this pie at least once a week. However, there are other pies in the world so I had to give them some love, too. But know this, I always find my way back to this love of mine.
Maybe you will make this pie and love it. And maybe, just maybe you will make this pie and thank me for introducing you. 🙂
I’d love to hear about your experience with this pie because I just know it’s going to be a great one. Leave a comment below!
Especially if you enjoyed it.
- 1 unbaked and chilled 9-inch pie shell
- 1 large butternut squash cooked and pureed, about 2 cups pureed squash
- 1 cup light brown sugar
- 3 large eggs
- 3/4 cups half-and-half
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla
Cut the stem off of your squash and then cut the squash in half lengthwise. Scoop out the seeds. Place the squash, cut side down, on a parchment-lined baking pan.
Bake at 375 degrees for 35 to 45 minutes, or until the squash is tender and can be easily pierced with a fork.
After the squash cools, peel and mash or puree the squash until good and smooth. Measure 2 cups of the squash and set aside.
Reduce oven to 350 F to bake your pie.
In a mixing bowl with electric mixer, beat the squash with the brown sugar until well combined. Add eggs, half and half, pumpkin pie spice, salt, flour, butter, and vanilla. Beat until well blended.
Pour the filling into the chilled pie crust and place on the center oven rack.
Bake for 45 to 55 minutes, or until set. Check after about 35 minutes.
When the filling is set, transfer the pie to a rack to cool.
Serve warm or at room temperature with a dollop of whipped cream. Enjoy!
I bake my pie with a pie crust protector for the entire time. You can also make a ring to protect your pie crust from getting too brown with foil.
If you don’t have pumpkin pie spice, you can alternately use 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and1/4 teaspoon ground ginger.
This pie can also be made in a blender or a food processor.
This pie is also great served chilled.