Butternut Squash Pie Recipe
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I’ll let you in on a little Thanksgiving secret… If you want to make the perfect pumpkin pie from scratch, use a butternut squash. Most supermarket pumpkins lack flavor and color, which can make your homemade pie taste average, at best. This butternut squash pie recipe not only tastes like the best pumpkin pie you’ve ever had, but it’s also easy to make. Let’s get started.
Most people use canned pumpkin pie puree when making pumpkin pie. It’s quick and easy, with a traditional and expected flavor. Making pumpkin pie from scratch is easy, though. All that’s in the can is a puree, which you can make from any pumpkin or squash by gently cooking it and then blitzing the flesh in a food processor.
The trick is using the right kind of pumpkin to make your pie. Choose a type that’s watery and flavorless, and your pie won’t be as delicious as it should be. I’ll take you through the best pumpkins to use for pie, but if you want to keep things simple and delicious, forget the pumpkin. Start with a butternut squash instead. It takes the guesswork out of the recipe and will make sure that your pie is the best pumpkin pie that you and your guests have ever had.
My full butternut squash pie recipe is below, plus a video showing how to make it. I also guarantee that not a single person at your holiday gathering will realize that it’s made with butternut squash. If you wanted, you could even serve it alongside a pumpkin-from-a-can pie or a homemade sugar pumpkin pie as a taste test. It could get things lively at the end of Thanksgiving dinner!
Libby’s Pumpkin Puree
While researching the best pumpkins for eating, I decided to look into Libby’s pumpkin puree. If you’re not aware, this is THE standard pie filling for making homemade pumpkin pie. It has excellent flavor, a smooth texture, and is the preferred choice for most people.
What pumpkin variety does the company use, though? Can we grow it at home? I was more than surprised to find out that not only is the variety trademarked and unavailable to grow, but it’s not even a pumpkin. Libby’s uses Dickinson’s Select, a squash cultivar that is exclusively grown and used by the company. You can’t get it anywhere else. There is a Dickinson variety, but it lacks the extensive breeding history of the Dickinsons Select.
The Best Pumpkins for Pie
The Dickinson Select squash has the same skin and flesh color as butternut squash, but is larger and more oval. There are similar varieties that we can grow, including those listed below, but butternut squash is the closest in taste and texture. Try making it, and I’m sure you will agree! However, if you’d like to try some others, here are some other pumpkin and squash varieties that make good pie—they are Cucurbita moschata types:
- Baby Bear
- Dickinson
- Jarrahdale
- Musquée de Provence
- Rough vif d’Etampes
- Sugar Pie
- Winter Luxury
More Delicious Holiday Recipes
Whether you grow your own pumpkin or use a supermarket butternut squash, have fun and enjoy making this recipe. Making pumpkin pie from scratch is simple, and it tastes so much better when you have control of all the other ingredients. The full butternut squash pie recipe is below, along with some more delicious holiday recipes. Delicious drinks and drinks to please your family and make merry!
- Baileys Irish Cream Recipe
- Chocolate Yule Log Recipe
- Make Kahlua Coffee Liqueur (takes 15 min)
- Classic Apple Pie Recipe
Butternut Squash Pie Recipe
Ingredients
One Crust Pastry Dough
- 1 cups plain flour (multi purpose) (130 grams)
- 1/3 cup unsalted butter (70 grams)
- 1/4 tsp fine sea salt
- 2-3 Tbsp cold water
Pie Filling
- 1 butternut squash
- 1 can sweetened condensed milk (14 oz / 400ml)
- 1/2 cup cream
- 2 TBSP sunflower oil
- 1 TBSP ground cinnamon
- 1 tsp ground ginger
- pinch ground nutmeg
- 1 tsp pure vanilla extract
- 3 eggs
Instructions
Make the butternut purée
- Cut the butternut squash in half, scoop out the seeds, and place the squash flesh side down on a baking tray. It helps to line the tray with baking paper. Roast at 375°F (190°C / 170°C Fan) for an hour. Take it out and allow to cool.
- When at room temperature, peel the skin off. A potato peeler works for this, but a knife can help. Next, blend the squash into a purée using a food processor or a stick (immersion) blender. You'll need about four cups of butternut squash puree for this recipe. Place it in a large bowl.
Make the Pie Crust
- You can skip making pie dough and this entire step by purchasing a ready-made pie crust. Homemade is worth the extra effort, though!
- Cut the butter into the flour and salt using two crisscrossing butter knives or a pastry cutter. The aim is to cut and mix the butter into the dry ingredients without melting it. When you're finished, it should have the texture of fine crumbs.
- Begin adding the cold water a little at a time. Stir it into the mix until the pastry dough starts sticking together and cleaning the side of the bowl.
Blind-bake the Pie Crust
- Roll the dough into a ball and then flat on a floured surface to be about 1/8" thick (3 mm). It should also be wide enough to fit your pie pan and to overhang the edges by an inch.
- To get it in the pan, I find that rolling it up on the rolling pin and then unrolling it onto the pan works well. You can fold the edges like mine if you wish, or just trim and press the edges to the outer side of the pan using a fork.
- Next, blind-bake the crust to make it crispy. Preheat the oven to 350°F (175°C / 165°C Fan). Line the pie crust with foil or baking paper, then pour in three to four cups of hard, uncooked beans*. Bake in the oven for twelve minutes.
Make the Pie Filling
- In a bowl, beat the eggs with the spices, vanilla, and oil using a whisk. Pour the mixture into the bowl of butternut squash purée and mix it together. Next, stir in the can of sweetened condensed milk and the cream. Mix it again until you have a smooth texture, then pour the filling into the pre-baked pie crust.
Bake the Pie
- Bake the pie at 350°F (175°C / 165°C Fan) for an hour or until the center is set. It may bubble or crack around the edges, adding to its charm.
- You can make this pie several days in advance, but keep it in the refrigerator until the day you plan to serve it. You can serve it at room temperature or chilled with a dollop of whipped cream.
Hiii, I really want to make this. Is there any substitute for the sunflower oil?
Hi Micol, you could use another light-flavored oil of your choice. Rice bran oil, for example.
Does this take a deep dish crust or regular?? I really want to make this!!
Hi Katherine, I’ve made it with both! The recipe makes enough filling for a typical 9″ pie dish.
I’m getting ready to make it. One question: does the whole pie bake at 350 same as the crust?
Hi Penny and yes, that’s correct.
I was happy to come across this recipe. There is so much pureed squash in my freezer that we are not using up very fast. What is the volume of squash this recipe is calling for? Squash can vary a lot in size. I have never taken the time to measure one …just trying to get them cooked and in the freezer.
Very happy to share it :) You’ll need about four cups of squash puree for the recipe — see step 2
I grew up in Boston. We always had Squash pie not pumpkin.
The One pie squash purée was available so it was super easy.
I live in FL now so no canned squash purée so I have to use fresh. It’s my favorite pie! ?