My family prefers butternut squash pie to pumpkin. i make enough for several pies and freeze in baggies for less work at holidays or special dinners.
I make this for my husband to take into work all the time....his co workers rave about it.... I am actually now making the pies for some of them for Thanksgiving and charging $12 a pie :)
This was amazing, everyone loved it.
I made this before Thanksgiving and at Thanksgiving . I followed the recipe except I microwaved my squash and used fresh spices. I used a pinch of spices when called for , which is a lot less than an 1/8 of a teaspoon. We found the flavors to be perfect for our large gathering. Some family members did not know it hubbard squash and loved it. I have a heavy duty blender and it made it very creamy and light. I cooked my squash in the microwave so that I would not have flavors lost in the water and extra water absorbed by the squash. It is my go to "pumpkin" pie.
I loved this! I usually don't like pumpkin pie all the much either. I made this for Thanksgiving this past week and everyone loved it. I told everyone the secret when I had one teeny tiny slice left and 2 family members wanted the last slice to see what it tasted like. I also cooked the squash in the microwave face down with a little water in the pan instead of baking. I grew larger butter nut squash this summer, so I didn't even use a whole squash. I could have gotten away with using just half of one.
This pie is awesome!! I couldn't find the Butternut squash at the store so I bought a Spaghetti squash. I was a little nervous because I was making this for my husband to take to a Thanksgiving lunch at work. I baked the squash..and it is weird because it looks like spaghetti! Once it is in the food processor it comes out smooth. The people my husband works with were raving about it. I was so relieved...I am making another for our Thanksgiving celebration. Thanks!!
Love it.. the best "pumpkin' pie I ever ate. I did up the spices, 2x cinnamon, a few good shakes of ginger, a few shakes of apple pie spice just WHAT I HAD ON HAND and the recipe needs to be tripled to give 2 nice size pies. Also, I used a potato peeler to peel the whole squash. Made that part really easy. I already polished off my last piece. Thank goodness I sent the other one home with my mother or I would sticking a knife in it right now.....
The most difficult part of this recipe is cutting the squash in half; if you have some hints on an easier way, I'd love to hear them! However, we LOVE this recipe, and it's worth the trouble when you taste the results. The butternut squash gives the pie a richer flavor than plain pumpking, and my 7 & 9 year olds ask for this pie every year. Thanks for posting, I've been making this since 2005.
Awesome. Veggie hating hubby only tried it to make me happy, but ended up going for seconds.
I have made this twice: once with butternut squash, peeled and boiled, using almond milk to replace the evaporated milk and following the rest of the recipe exactly. The second time, I used a buttercup squash (round, flat topped, greenish) and added a 2nd egg instead of the cornstarch (still used almond milk due to a cow's milk allergy). Both were baked in flan cups in a bain-marie in a 325 degree oven. The second version was much more flavourful and richer with the 2 eggs. It was so amazing that I could not stop eating the finished product!! While both versions are very good; the second one is great!
I was looking for a way to use a large squash! This was a great recipe! I like it better than the Libby's pumpkin pie that I usually make every year. I used soy milk so my husband could eat it and it worked fine. I also made some with the canned milk and they were great!
Great texture, great taste, everyone loved it. It was very easy to make. This was the first pie I ever made and it was to die for. Totally outrageous.
Fantastic! Made as written. I have a giant butternut squash. Will make many more of this recipe.
Turned out great. May never use pumpkin again. My son bought me an enormous butternut squash and I didn't know what to do with it all after the first meal. I figured go find a pumpkin recipe. ..and viola! Perfecto! If you don't have a leaf cookie cutter. Just go find a leaf, cover the dough with plastic wrap. Press leaf into dough then cut around it. The leaf veins and all should remain. :)
A bit sweet for my taste, but it was a tasty way to use up a gigantic squash from a neighbor. The center was a bit soupy, but it was still good. The color isn't that appetizing, though, since it's not as bright orange as pumpkin.
Really Yummy! I like it the same as pumpkin can't say I would want one over the other. I will be making this for Thanksgiving see what the family thinks.
This was great! My husband didn't know it wasn't pumpkin! It's great for all the extra butternut squash from the garden.
It really does taste just like pumpkin pie. I followed the recipe exactly, only I didn't have allspice so emitted it completely.
Very good pie. Not really as time consuming as I had expected. My picky future father in law even ate it!
This was good, but I was not convinced that it tasted any different from actual pumpkin pie. It had a good texture, but I took 1 star away because really I think it is just easier to open a can of pumkpin than to go through all the mess and hassle with the squash, especially since you can't really tell the difference. No one at the Thanksgiving table was really able to taste any difference between this and the real pumpkin pie. Probably unlikely that I'll make this one again.
Wonderful! I used pumpkin pie seasoning and this was perfect. If you leave out the egg and milk, you're ready to use this in any recipe calling for pumpkin pie mix (maybe the cornstarch too, but I left that in without a problem - will leave it out when freezing mix). Very handy since every store seems to be fresh out! Thanks for the easy recipe.
It beats pumpkin pie from a can for sure! I used pumpkin pie spice instead of dividing it out into its components like this recipe.
Very tasty - I used dark brown sugar, a rounded tsp. of cinnamon, several gratings of fresh nutmeg, a pinch of cloves and about 1/4 tsp. ginger (my family prefers a richer, spicier taste). For the squash I used about 1 and 1/4 cups previously cooked, then mashed and frozen butternut squash. Very good pie!
I made the filling and baked in ramkins. Makes 4 cups or equivalent to a 9 in pie. Light flavor profile so if you want heavier spices increase your pinches. For us tasted great!
EASY, as good as pumkin pie a little less sweet, just right. Can't stop makin' this pie!
We love this pie!! My boys actually liked it more than the pumpkin pie I brought them. To my surprise my family enjoyed this pie very much. This recipe is for keeps!
My first time making a fresh squash pie. Only made pumpkin pie from a can and advised against making pie from fresh pumpkin. I haven't figured out why it took me almost double the about of baking time, but it turned out wonderful. Will do this one again and again.
I recently held an 'American Thanksgiving' dinner party (I live in Australia) and cooked this pie for the first time. It was an absolute hit with every guest and really made the meal. Thanks.
This is a delicious recipe! Even though it taste a bit more like veggies, its still awesome and it does taste a lot like pumpkin pie, because my family didn't believe me at first when I told them it was squash! Thanks so much for this delicous recipe!
I put 3 cups of Squash by accident but it was so delicious! Will do again but with the right amount to see the difference.
The flavor of the filling is very good but after 50 minutes in the oven it is still very liquid-y. Not sure what's gone wrong. After 50 minutes I was able to fill a spoon with it and it poured right out. I'm pretty bummed.
I used a small butternut squash from my garden and had about 2 cups of mashed squash, so I figured my pie would be thicker, but went ahead and upped the spiced like suggested and used 2 eggs. This was a very smooth pie. Tastes just like pumpkin pie, but I don't think I had enough spices. My filling made 2 pies, so if I'd doubled the amount of spices from what I used, it might have been amazing. I think next time I'll throw some oatmeal in there just to be different and to give some texture.
Was on holiday in the USA and tasted pumpkin pie for the first time and fell in love with it. Now I an able to make it in the UK because of this recipe . Thank you
WOW this was incredible! I did however make a few changes to lighten the calorie load. I used Splenda brown sugar and fat free condensed milk. I was worried that because of smaller amount of sugar the "btter" looked watery so I added about an extra cup or so of squash. it still appeared pretty liquidy but baked it and hoped for the best. IT WAS DELICIOUS!! even my 12 year old son loved it!
It definitely is better than pumpkin pie I made it lactose-free, and my own homemade pie crust I will definitely make this again:)
If you're worried about the pie spilling while putting it in, I found that resting the pie dish on a metal tray and putting it in the oven makes it so much easier!
I follow all directions, but cook for 20-25 minutes longer than the recipe calls for and let it sit in the oven or convection oven to set. The knife comes out clean after this.
This turned out better than any pumpkin pie I’ve ever made. It has a smoother, creamier texture than pumpkin and it didn’t crack. I made it as written except I didn’t have evaporated milk so I substituted half a cup of milk and half a cup of cream.
Stuck to the recipe. Loved it. I hate the way the canned tastes like aluminum and the pumpkin is so stringy. The weird thing about this filling was it was so thin! I thought it would never set up. 15 extra minutes in oven. It made a thin pie, it could have used a bit extra filling. I'll try one of the other reviewers changes for more filling next time.
This pie tasted wonderful and very creamy. My husband quickly declared it "better than his mother's." Now that's saying something! I had run out of nutmeg and the pie STILL tasted great. Can't wait to make it with all the spices. Yum, even better!
BY far my favourite pie recipe and I make more than one so I can share. Every time I do, people say it is the best "pumpkin" pie they have ever had. This recipe is perfect , no changes necessary. But I have made this so many times and often do not have evaporated milk so then I just use half and half cream.
I used an immersion blender for a few minutes. Slightly chunky, but still tasty. Need to use immersion blender longer or use countertop blender. Used ingredients as is (did not double). Made two pies. Baked longer (extra 30 minutes?) with two pies.
I will never buy another can of pumpkin. The pie was light and creamy, almost delicate. Delicious. I use butternut in a lot of recipes that only call for 2 cups. That usually leaves 2 cups of squash I don't want to waste; just enough for a quick and simple pie.
This was pretty good and a great way to use the other half of a left over butternut squash. Figure about 1.25lbs of squash for a pie. I doubled the recipe and cut the sugar by 25%.
I would definitely say that it is better than pumpkin pie, at least any that I have had. Though, a change I made was that, instead of butternut, I used a jarrahdale-like squash.
It definitely tasted different from pumpkin pie, but I loved it! It was a little too sweet for me as is, so maybe next time I'll decrease the sugar a bit.
It really IS better (and easier) than pie made from pumpkin!! I roasted mine instead of boiling it, but otherwise used the exact recipe. It was delicious!
It turned out amazing! Not spicy at all in my opinion. Just right. I doubled the recipe and cooked for 1 hour 20 minutes. The best pumpkin pie!
I doubled the recipe for a deep dish pie, going a bit light on the evaporated milk since a can contains 12 oz. Sweetness and spicing was just right; a pinch is not a scientific measurement, so go easy and taste. I used blue hubbard squash that I had processed and frozen several months prior. It worked perfectly.
I no longer make pumpkin pie EVER. I make my filling ahead and freeze so when I'm busy around the holidays all I have to do is defrost and fill my crusts. I brag about this recipe (even though it isn't mine) and share it with anyone that bakes.
DH decided he liked this more than the pumpkin! It was light and fluffy! Delicious!!
I used a tbsp of pumpkin pie spice instead of all the spices, since I didn't have allspice or ginger in the house. It turned out great!
I did make the pie. Sorry I'm not posting my picture. I will with the next Pie I make. It was everything I wanted it to be. Delicious... I haven't had it since my Aunt passed away. Thank you so much for posting the recipe... Its so easy to make... This is definitely a five star recipe...
I tried this recipe for the first time and love how it turned out! I baked the butternut squash according to others' recommendations, and the squash was very easy to scoop out of the shell. I used 1-1/2 cups of the "mashed" squash, instead of 1-1/2 cups of peeled and cubed squash, and that amount worked well. Because I didn't have all the separate spices, I used 1 teaspoon of cinnamon and about 1/4 teaspoon of pumpkin pie spice, which included cinnamon, ginger, nutmeg, and allspice in its ingredients. This recipe is a keeper for me!
Loved the flavour and texture of this pie - yummy! It did take a lot longer to cook than the recipe stated but we got there in the end :)