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Butternut Squash Pie

Rated as 5 out of 5 Stars
0

"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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Ingredients

55 m servings 272
Original recipe yields 16 servings (2 pies)

Directions

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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.

Footnotes

  • Cook's Notes:
  • Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
  • One squash will make 4 pies, usually.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


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

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Reviews

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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...