Butternut Squash Pie

Butternut Squash….PIE? Yep, pie! This delicious pie tastes very similar to pumpkin pie, and a great way to use up your squash if you aren’t the greatest fan of it in a savory application. This pie graced my Thanksgiving table this year as the featured dessert, and received rave reviews from everyone who tried it!

Butternut Squash Pie

Prep Time:

Cook Time:

Butternut Squash Pie


  • pastry dough for a single crust - use your favorite!
  • 1 1/4 cups sugar
  • 4 1/2 tsp cornstarch
  • 1 Tbsp ground cinnamon
  • 1 med butternut squash (about 3 cups), cooked and mashed
  • 1 stick softened butter
  • 2 eggs
  • 1/4 cup water
  • 1 Tbsp vanilla extract


  1. Preheat the oven to 350F
  2. Line a greased pie plate with your favorite crust (uncooked). Place on a baking sheet and set aside for now.
  3. In a large bowl, combine the sugar, cornstarch, and cinnamon.
  4. Beat in the squash, butter, eggs, water, and vanilla until its smooth. Pour into the pie crust.
  5. Cover the edges lightly with foil and bake for 15 minutes.
  6. Remove the foil and bake an additional 40 minutes or until a knife inserted in the center comes out clean.
  7. Cool on the counter for about an hour, and then chill in the fridge.
  8. Serve with whipped cream and sprinkled cinnamon or nutmeg over the top.

Now, this SHOULD serve 8…but really, who are we kidding? Slice it up into 6, and enjoy!

One Comment

  1. Sherri Coots

    This looks amazing. I may have to try this! I happen to have a butternut squash! Thanks!

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