Butternut Squash Pie Recipe

Name: Butternut Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; Scant 1/2 teaspoon salt; 2 tablespoons solid vegetable shortening, chilled; 5 tablespoons cold unsalted butter, in 5 pieces; 4 teaspoons beaten egg from 1 large egg; 2 large eggs plus 2 egg yolks; 1 1/2 teaspoons vanilla extract; 1/2 cup dark brown sugar; 1/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; Pinch cayenne pepper; 1 1/2 cups roasted squash puree, packed (see recipe); 1 1/4 cups heavy cream; Candied squash, whipped cream and ginger relish for garnish, optional

Servings: persons

1 1/4 cups all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons solid vegetable shortening, chilled
5 tablespoons cold unsalted butter, in 5 pieces
4 teaspoons beaten egg from 1 large egg
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups roasted squash puree, packed (see recipe)
1 1/4 cups heavy cream
Candied squash, whipped cream and ginger relish for garnish, optional

1
For the crust: Combine flour and salt in food processor bowl, and pulse.
2
Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
3
Combine beaten egg and 3 tablespoons ice water.
4
Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, 10 seconds.
5
Turn onto work surface, and press firmly into disc, adding drops of water if dough feels dry.
6
Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
7
Roll dough into 15-inch round on lightly floured surface, and fit into shallow 9-inch pie pan.
8
Trim and crimp edges.
9
Refrigerate 1 hour.
10
Meanwhile place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour.
11
Line chilled pie pan with aluminum foil and fill with dried beans or pie weights.
12
Bake 25 minutes.
13
Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes.
14
Lower heat to 300.
15
While crust bakes, prepare filling: combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth.
16
Add squash puree, and process until smooth.
17
With machine running, pour in heavy cream, and process to combine.
18
Scrape filling into hot prebaked shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 40 minutes.
19
Remove from oven, and cool to room temperature on rack.
20
Garnish with whipped cream, candied squash and ginger relish if desired.
21
Serve.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, Scant 1/2 teaspoon salt, 2 tablespoons solid vegetable shortening, chilled, 5 tablespoons cold unsalted butter, in 5 pieces, and more.

Yes, Butternut Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions