Ok so over the weekend, we talked turkey––specifically, this all-in-one Thanksgiving meal of herb-roasted turkey breast, stovetop stuffing, and gravy.
Now, it’s time to talk pie.
You may recognize this particular pie, which was sort of hiding in the corners of those turkey breast photos (playing a supporting role on the Thanksgiving table we set up for that photo shoot), and a few of you have already asked me how I made it. Well, I would never show off a pie without providing the corresponding recipe (I’m not a monster). So here it is––the perfect cap to your Thanksgiving meal.
Making Pie with Fresh Butternut Squash
Now this is a butternut squash pie, which I made with the beautiful butternut squash we grew in our garden over the summer. It’s a great option if you want to use fresh squash puree, rather than the canned stuff (which, incidentally is often also butternut squash).
I definitely think fresh puree makes a better pie. It’s wonderfully bright orange, sweet, and I think smoother than regular pumpkin puree.
To make the butternut squash puree, all you have to do is peel and cut up a butternut squash into large chunks and steam until super soft. Then just puree it in a blender or food processor, and you’re good to go!
I like to serve my butternut squash pie with cinnamon whipped cream (see our other recent Pumpkin Tres Leches Cake recipe to find out how to make it), but a good old fashioned scoop of vanilla ice cream will also do nicely.
Butternut Squash Pie: Recipe Instructions
Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round.
Arrange the dough in a 9-inch pie plate.
Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!
Enjoy this butternut squash pie for your next Thanksgiving dinner or family gathering!
Butternut Squash Pie Family Recipe
Ingredients
For the pie filling:
- 2 cups pureed butternut squash (about 900g)
- 14 ounces sweetened condensed milk (400g)
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon salt
For the crust:
- 1 1/4 cups unbleached all-purpose flour (about 160g)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter (4 oz. or 115g, cut into small cubes)
- 3 tablespoons ice water
- 1 egg (beaten with 1 tablespoon water)
Instructions
- Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
- Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
- Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
- Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
- Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!
nutrition facts
The spice profile in your butternut pie is perfection. I will never go back to pumpkin. Everyone asks for the recipe when I make this pie! I have sometimes substituted yams for part of the butternut and it is also a winning combination. Thank you for your stellar recipes.
You’re so welcome, Cynthia!
The spice blend is perfect and the texture looks right on! The only sad note is that my crust burned 20 minutes in. It’s probably my oven’s fault––I have an aggressive, old gas oven that predates the internet. (It came with the apartment.)
So, if you have an old gas oven, I’d recommend only baking it at 350F/175C for the whole 50 minutes.
Thanks for the tip, Grace! Covering the outer crusts with foil after they’ve baked a bit can also help prevent burning.
This pie don’t call for sugar is that right
Hi Annette, the sugar comes from the can of sweetened condensed milk :-)
Saw this recipe when it first got posted and, finally made it today. Wow. This is one of the best squash/pumpkin pies I’ve ever tasted. An excellent blend of spices. So tasty.
Love it! So glad you liked it, Alan!
Very good and easy way to use butternut squash-it is very good! I used my own pie dough recipe and subbed 2 teaspoons of pumpkin pie spice for the individual spices.
Nice, thanks for sharing, Dale!
Lovely pie! I always wondered how butternut squash would be as a substitute for pumpkin. Looks delicious!
Thanks Sabrina!
Is it possible to bake instead of steam the squash and process to make the puree?
Yes, Caleb! You can cut the butternut squash in half lengthwise (very carefully, because this can be difficult!), and then scoop out the seeds. Then just rub the inside of the squash with a bit of softened butter or vegetable oil, and then place on a baking sheet cut-side down. Then just bake in a 350 degree oven for about 35 mins, or until fork tender. At that point, you can let the squash cool down a bit, scoop it out in to a food processor, and puree until smooth. Hope that helps!
I’m thinking of cubing up and roasting the squash on a sheet pan in a hot oven. Getting some caramelization on the squash would enhance the sweetness and add depth.
Hi refchef, please let us know how it turns out if you decide to try it. :-)
Oh, now that’s an interesting take on pie – and black pepper? Is this sweet or savory? I am curious. Why black pepper? But I will give this a try because I love pumpkin pie and it’s not always in season but you give me another reason to make it using squash!
Hey Pey-Lih, it is definitely a sweet pie, but I think the black pepper adds a warmth and dimension to the traditional pumpkin pie spices!
I have to say, Sarah is one of the best food photographers. I’d eat this if it was made from sawdust, it looks so good.
hahahah––thanks Alan. Luckily, it’s not made of sawdust. It’s mostly butternut squash, butter, and sugar. :)
Looks great! I love to make “pumpkin” pie, but haven’t used an actual pumpkin in years–they’re mostly watery, stringy, and tasteless. Your post should help spread the word!
Glad to be of help, Susan! :)