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!

blaze

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
16
Yield:
2 pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.

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  • 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.

  • 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.

Nutrition Facts

272 calories; protein 4.6g 9% DV; carbohydrates 29.3g 10% DV; fat 15.7g 24% DV; cholesterol 81.6mg 27% DV; sodium 306.5mg 12% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
11/23/2018
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 3-4 mins so it was easier to cut in half. I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash. Read More
(5)
12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/22/2018
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 3-4 mins so it was easier to cut in half. I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash. Read More
(5)
Rating: 5 stars
11/09/2018
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 squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day. This is a great use of any leftover butternut squash. Read More
(3)
Rating: 5 stars
11/26/2015
Followed the recipe to a tee. Came out great light and fluffy. We couldn't stop eating it. Read More
(1)
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Rating: 5 stars
11/02/2015
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 adding more nutmeg and ginger than the typical pumpkin pie recipes make this a very distinctive and delicious pie. Also I have never added vanilla extract to these types of pies and it really seems to enhance all of the other ingredients. Thank you Blaze and your grandmother up north. Read More
(1)
Rating: 5 stars
02/06/2019
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 tastes very very similar to pumpkin pie. One note I thought I could 'blend' all of the ingredients in my stand mixer but ended up having to put all into my blender to get the texture right. Thank you for sharing this great recipe! Read More
Rating: 5 stars
11/22/2018
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 made it without any changes except baking time. I had to tent with foil and add 10 minutes. Considering I have a boat load of butternut growing in the garden I will keep this recipe for future reference. Read More
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Rating: 5 stars
11/29/2018
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. Read More
Rating: 5 stars
10/25/2019
I made this without a crust. It was made with spaghetti squash and acorn. Read More
Rating: 5 stars
10/06/2019
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 each of the spices. I have already made this pie a second time. Read More