Butternut Squash Pie

Instead of roasting the squash, I actually used 1 quart of my home canned butternut cubes that I canned from the garden this past year. I drained them well and substituted them in the recipe for the roasted squash. It made a lot more filling than I expected, and I was concerned that it would taste right, but all 3 pies came out beautifully. Texture and taste were just beautiful. Will keep this recipe to use again.

This is a nice butternut squash pie. I only used 1 cup of sugar and it was plenty sweet. I also only used one tablespoon of flour and less milk as well. The consistency of the finished pie was perfect for me. I do think I would like it with more cinnamon. I am glad I blind-baked the pie shells as those also came out well. I added the butter, but really couldn’t tell that it made any difference in the flavor or texture of the pie. I will probably leave it out the next time I make a butternut squash pie. A general note, my blender is apparently on the smaller side. It was full to the brim and I wasn’t sure everything would fit!

I had 3 cups of squash so I used it all, no other changes. We love this recipe!

I am making this for Thanksgiving giving since I am making a pumpkin caramel cheesecake and had a Butternut Squash, I decided to use IT for pies rather than pumpkin. I think that it should be added into the recipe instructions to blind bake the crust as you should with all custard type pies. That is what I do and my crusts always turn out perfectly. No soggy bottoms.

Definitely a 5 star recipe. I forgot too add the butter but the pie was absolutely delicious.

I made this with a homemade graham cracker crust and added a can of pumpkin because I was worried about the consistency. It turned out to be the best dessert I have ever made according to my whole household! We are definitely making more since the butternut squash produced a bumper crop this year in our garden.

I made exactly as written. This is an easy and delicious pie. What could be easier than throwing all the ingredients into a blender and pouring into a pre baked pie shell? Amazing flavour with a light custard-like consistency…a keeper for sure. I sliced a squash and baked the halves faced down for an hour; when cooled, the skin peeled right off easily Thanks for sharing!!!

I made this without a crust. It was made with spaghetti squash and acorn.

I didn’t have milk, evaporated milk, or whipping cream, but I had squash that needed to get used up so I substituted coconut milk and it was very good! Per my own taste I went a little light on each of the spices. I have already made this pie a second time.

I was looking for a creative way to use half of a roasted butternut squash, when I came upon this recipe! I was a little skeptical and so was my hubby, but the pie turned out excellent! It tastes very very similar to pumpkin pie. One note, I thought I could ‘blend’ all of the ingredients in my stand mixer, but ended up having to put all into my blender to get the texture right. Thank you for sharing this great recipe!

I made it just like the recipe, it was great. Would defineately make again. Next time I might cut the spices down a bit. But it had great flavor, better than pumpkin.

I followed this recipe to the letter, and it tasted wonderful! A great balance of the sweet and spices, with a smooth texture. A note, to cook the squash, I put it in the microwave for about 3-4 mins so it was easier to cut in half. I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash.

The family loved this ‘pumpkin pie’. 😉 It is really sweet, at least for me, nobody else thought it was too sweet. Very light with a delicate texture. So easy to make in the blender. I made it without any changes except baking time. I had to tent with foil and add 10 minutes. Considering I have a boat load of butternut growing in the garden, I will keep this recipe for future reference.

This pie is delicious. I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day. This is a great use of any leftover butternut squash.

It was so delicious thank you so much it brought me back to the days when I was a child at Thanksgiving with my family! So yummy!

Followed the recipe to a tee. Came out great, light and fluffy. We couldn’t stop eating it.

This is an awesome pie! I’ve made lots of different pumpkin pie recipes over the years and I may be bidding them adieu after trying this butternut squash pie. The nutty taste of the squash and adding more nutmeg and ginger than the typical pumpkin pie recipes make this a very distinctive and delicious pie. Also, I have never added vanilla extract to these types of pies and it really seems to enhance all of the other ingredients. Thank you Blaze and your grandmother up north.