Butternut Squash Pie Recipe

5 from 1 vote

Butternut Squash Pie Recipe

This butternut squash pie recipe is a twist on classic pumpkin pie. The main difference is that it uses butternut squash instead of pumpkin. It begins by cooking the pumpkin and making puree, then making homemade pie crust and sweet filling with autumn spices. This recipe makes one 9" pie with eight to ten slices (servings) but can be scaled up to make multiple pies.

Course Dessert

Cuisine American

Keyword Pie, pumpkin

Prep Time 30

Cook Time 2 12

Total Time 2 42

Servings servings

Calories 323kcal

Author Lovely Greens

Cost $10

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.

Video

Notes

* I've used the same beans (and peas) for blind baking for years. Allow them to cool, and then store them in a jar until the next time you want to bake a pie.

Nutrition