Butternut Squash Pie Recipe

Name: Butternut Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1 kg) butternut squash (1 medium or 2 small squashes), halved lengthwise, seeds and strings removed; 1 cup (250 ml) heavy cream; 1/2 cup (125 ml) whole milk; 4 large eggs; 3/4 cup (170 g) packed light or dark brown sugar; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; Pinch of salt; 1/2 teaspoon vanilla extract; 1 tablespoon Cognac or brandy; Pie dough, prebaked into a 9- or 10-inch single-crust pie shell (page 230)

Servings: persons

2 pounds (1 kg) butternut squash (1 medium or 2 small squashes), halved lengthwise, seeds and strings removed
1 cup (250 ml) heavy cream
1/2 cup (125 ml) whole milk
4 large eggs
3/4 cup (170 g) packed light or dark brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon Cognac or brandy
Pie dough, prebaked into a 9- or 10-inch single-crust pie shell (page 230)

1
Preheat the oven to 400F (200C).
2
Line a baking sheet with parchment paper and smear the parchment generously with butter.
3
Place the squash halves cut sides down on the prepared baking sheet.
4
Bake until the squash is fully tender and a sharp paring knife inserted into the thickest part meets no resistance, about 45 minutes.
5
Remove from the oven and decrease the oven temperature to 375F (190C).
6
In a food processor fitted with a metal blade or in a blender, process the cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla, and Cognac or brandy until combined.
7
Scoop out the warm squash pulp from the skin, measure out 2 cups (500 ml), and add it to the food processor or blender.
8
Process until the mixture is smooth.
9
Pour the warm filling into the prebaked pie shell and bake until the filling is just barely set in the center (it should be slightly jiggly), 30 to 35 minutes.
10
Dont overbake the pie, as overbaking will cause the filling to crack while cooling.
11
Some people like this pie warm, but I prefer it cold served with whipped cream (page 239) thats been spiced or flavored with brandy.
12
If you want to substitute canned pumpkin puree, use 2 cups (425 g) or one 15-ounce can.
13
If you wish to use pumpkin that you cook and puree yourself, for the best results, choose a variety like sugar pumpkin that is low in moisture.
14
Any extra butternut squash puree can be frozen and used for another recipe.

2156

kcal

Calories

216

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pounds (1 kg) butternut squash (1 medium or 2 small squashes), halved lengthwise, seeds and strings removed, 1 cup (250 ml) heavy cream, 1/2 cup (125 ml) whole milk, 4 large eggs, 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