It tastes and looks like pumpkin, but it’s actually butternut squash!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ½ cups peeled and cubed butternut squash
- 1 cup lightly packed brown sugar
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 (9 inch) unbaked pie shell
Instructions
- Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
- Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 189 mg |
| Sugars | 21 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I follow all directions, but cook for 20-25 minutes longer than the recipe calls for and let it sit in the oven or convection oven to set. The knife comes out clean after this.
I made the filling and baked in ramkins. Makes 4 cups or equivalent to a 9 in pie. Light flavor profile so if you want heavier spices increase your pinches. For us tasted great!
If you’re worried about the pie spilling while putting it in, I found that resting the pie dish on a metal tray and putting it in the oven makes it so much easier!
It really IS better (and easier) than pie made from pumpkin!! I roasted mine instead of boiling it, but otherwise used the exact recipe. It was delicious!
Amazing and very easy to make plus the taste is unique
It turned out amazing! Not spicy at all in my opinion. Just right. I doubled the recipe and cooked for 1 hour 20 minutes. The best pumpkin pie!
This turned out better than any pumpkin pie I’ve ever made. It has a smoother, creamier texture than pumpkin and it didn’t crack. I made it as written except I didn’t have evaporated milk so I substituted half a cup of milk and half a cup of cream.
I used an immersion blender for a few minutes. Slightly chunky, but still tasty. Need to use immersion blender longer or use countertop blender. Used ingredients as is (did not double). Made two pies. Baked longer (extra 30 minutes?) with two pies.
I used a tbsp of pumpkin pie spice instead of all the spices, since I didn’t have allspice or ginger in the house. It turned out great!
I tried this recipe for the first time and love how it turned out! I baked the butternut squash according to others’ recommendations, and the squash was very easy to scoop out of the shell. I used 1-1/2 cups of the “mashed” squash, instead of 1-1/2 cups of peeled and cubed squash, and that amount worked well. Because I didn’t have all the separate spices, I used 1 teaspoon of cinnamon and about 1/4 teaspoon of pumpkin pie spice, which included cinnamon, ginger, nutmeg, and allspice in its ingredients. This recipe is a keeper for me!
Simple easy and tasty! I ended up adding more of the spices to taste and vanilla extract. I also made it with sweet potatoes and left the rest the same and it was fantastic as well!
I thought this was a great pie. I love butternut squash, but have never made any type of pie. I used a reviewer’s suggestion to microwave the squash for a few minutes to soften it enough to cut and peel more easily. I then cubed 2 cups of the squash and boiled it for about 15 mins as written in the recipe. I used my ninja to purée all the ingredients. The filling amount was perfect for the 9 inch pie crust. I thought the spices tasted great. The pie was very creamy. In the future I will try a slightly firmer/thicker filling by adding more squash which may require upping the spices just a little.
It definitely is better than pumpkin pie I made it lactose-free, and my own homemade pie crust I will definitely make this again:)
I didn’t have evaporated mile—-used almond milk, & it was still awesome. My husband was skeptical because he’d never eaten butternut squash but he loved it! I am making more now at his request.
Already had butternut squash ready to use (note: we bake our butternuts which we grew, whole in the oven at 350 till they are brown on the outside and soft enough to push in. Squash develops a nice rich flavor and comes right off the skin.) I used 3 cups of whisked in the kitchenaid squash. Added all the ingredients. Did a dash for a pinch. Baked for 50 mins in middle of oven in glass pie plate. Was still a tad wet in center. Turned oven off and let sit in oven for 10 more minutes. CAME OUT DELISH!!! Served with slightly sweetened, vanilla dash of homemade whipped cream.
We love this pie , and make several during the holidays.e I use Acorn Squash From the Garden. Sushi bitc_ Bob
Very good! Easy to make , our family loves it!
Practically perfect in every way.
A bit sweet for my taste, but it was a tasty way to use up a gigantic squash from a neighbor. The center was a bit soupy, but it was still good. The color isn’t that appetizing, though, since it’s not as bright orange as pumpkin.
This is awesome , used 2 1/2 cups squash, only changed the evaporated milk for 1 1/2 cans sweetened condenced milk and half of the brown sugar,and 2 eggs doubled the spices, made a large deep dish pie, will make again, Thx
Amazing! Has a soft texture/consistency but no one could tell that it wasn’t pumpkin pie! Very easy to make. I took the recommendation to bake the squash first and found that was very easy and time saving. Will definitely make again.