Butternut Squash Pie Recipe

Indulge in the comforting flavors of fall with this delightful Butternut Squash Pie recipe. With a smooth and creamy filling encased in a flaky crust, this pie is sure to become a seasonal favorite at your table.


  • 1 medium butternut squash (about 2 pounds)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 1 unbaked pie crust (store-bought or homemade)


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on the prepared baking sheet.
  3. Roast the squash in the preheated oven for about 45-50 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly.
  4. Scoop the cooked squash flesh into a blender or food processor and puree until smooth. You should have about 2 cups of puree. Allow it to cool completely.
  5. In a large mixing bowl, combine the cooled butternut squash puree, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, cloves, and salt. Mix until well combined.
  6. Gradually pour in the evaporated milk, stirring until the mixture is smooth and creamy.
  7. Roll out the pie crust and line a 9-inch pie dish with it. Crimp the edges as desired.
  8. Pour the butternut squash filling into the prepared pie crust, smoothing the top with a spatula.
  9. Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
  10. Remove the pie from the oven and let it cool completely on a wire rack before serving.
  11. Slice and serve the Butternut Squash Pie on its own or with a dollop of whipped cream for an extra treat. Enjoy the flavors of autumn in every bite!

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