This recipe is a great way to use up some of your summer butternut squash harvest. The best part? It freezes beautifully so you can make it ahead and then enjoy the flavors of autumn all year long!
This recipe is also the perfect pie for Thanksgiving and tastes so similar to pumpkin pie, that I’ve served it and no one even knew the difference!
Just thaw in time for dessert on November 25th.
Making This Recipe for Butternut Squash Pie.
Preheat your oven to 425°. Place the pureed butternut squash, condensed milk, eggs, spices, and salt into a blender and blend until smooth.
Tip: The easiest way that I have found to make pureed butternut squash is by using an Instapot. Place halved and seeded butternut squash in the Instapot with a cup of water and pressure cook on high for 10 minutes. This steams them perfectly and quickly. Then simply use a Y vegetable peeler to remove the skin. Lastly, put the peeled butternut squash into a blender, food processor, or simply mash until smooth.
To make the pie crust, combine the flour, sugar, and salt in a large mixing bowl and cut in chunks of the cold butter. Then use a pastry cutter or two knives to combine the flour mixture and butter until it resembles coarse crumbs. When the mixture becomes crumbly, add the ice water and stir with a fork until a ball of dough forms.
Tip: Use a standup Kitchenaid mixer with a paddle attachment at low speed to achieve the same result as above. Add the flour, sugar, and salt and mix until combined. Then cut in chunks of cold butter and mix with the paddle attachment on low speed. Pay attention and be sure to stop mixing when the mixture resembles coarse crumbs. When the mixture becomes crumbly, add the ice water and stir with a fork until a ball of dough forms.
Blend the wet ingredients again to make sure that all the ingredients are well combined and nothing has settled to the bottom. Pour into prepared pie shell. Beat an egg with a tablespoon of water and brush the egg wash on the pie crust edges.
Bake for 15 minutes in a 425° oven, then reduce heat to 350° and continue to bake for another 30 minutes or until the center of the pie is firm to the touch. Serve with vanilla ice cream or whipped cream. You’ll love this recipe for butternut squash pie!
Butternut Squash Pie
- 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
- Preheat oven to 425 degrees F. Place butternut squash puree, sweetened condensed milk, eggs, spices and salt in a blender and blend 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. Alternatively, you can use a stand-up Kitchenaid mixer with paddle attachment on low speed to achieve the same result.
- Transfer to a lightly floured work surface and form the dough into a ball. Flatten it into a disk and then use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
- Blend 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 the center of the pie is firm to the touch. Serve with whipped cream or ice cream!