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butternut squash pie


  • 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


  1. 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.
  2. Bake at 375 degrees for 35 to 45 minutes, or until the squash is tender and can be easily pierced with a fork.
  3. After the squash cools, peel and mash or puree the squash until good and smooth. Measure 2 cups of the squash and set aside.
  4. Reduce oven to 350 F to bake your pie.
  5. 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.
  6. Pour the filling into the chilled pie crust and place on the center oven rack.
  7. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes.
  8. When the filling is set, transfer the pie to a rack to cool.
  9. Serve warm or at room temperature with a dollop of whipped cream. Enjoy!

Recipe Notes

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.