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Butternut Squash Pie

Rated as 5 out of 5 Stars

"My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!"
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55 m servings 272
Original recipe yields 16 servings (2 pies)


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  1. Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  2. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  3. Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.


  • Cook's Notes:
  • Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
  • One squash will make 4 pies, usually.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 272 calories; 15.7 29.3 4.6 82 306 Full nutrition

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Read all reviews 9
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I followed this recipe to the letter, and it tasted wonderful! A great balance of the sweet and spices, with a smooth texture. A note, to cook the squash, I put it in the microwave for about 3...

This pie is delicious. I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squ...

Followed the recipe to a tee. Came out great, light and fluffy. We couldn't stop eating it.

This is an awesome pie! I've made lots of different pumpkin pie recipes over the years and I may be bidding them adieu after trying this butternut squash pie. The nutty taste of the squash and a...

I used gluten free frozen crust and 2 percent milk only. I cooked it for an extra 15 minutes. Delicious!

I didn’t have milk, evaporated milk, or whipping cream, but I had squash that needed to get used up so I substituted coconut milk and it was very good! Per my own taste I went a little light on...

I was looking for a creative way to use half of a roasted butternut squash, when I came upon this recipe! I was a little skeptical and so was my hubby, but the pie turned out excellent! It taste...

I made it just like the recipe, it was great. Would defineately make again. Next time I might cut the spices down a bit. But it had great flavor, better than pumpkin.

The family loved this 'pumpkin pie'. ;) It is really sweet, at least for me, nobody else thought it was too sweet. Very light with a delicate texture. So easy to make in the blender. I m...