Are you looking for a delicious and unique dessert to serve this fall? Look no further than the humble butternut squash pie. While it may not be a traditional pie filling, roasted butternut squash adds natural sweetness and a velvety texture that pairs perfectly with spices like cinnamon, nutmeg, and cloves. And the best part is that there are countless ways to customize your butternut squash pie to suit your tastes.
In this article, we’ll explore 18 different butternut squash pie recipes that showcase the versatility of this beloved ingredient. From classic pies with a traditional crust to vegan and gluten-free options, and even pies with creative toppings like bourbon whipped cream or chai-spiced streusel, there’s something for everyone on this list.
Classic Butternut Squash Pie with Cinnamon
Warm up your fall season with this classic butternut squash pie recipe, infused with the comforting aroma of cinnamon. This sweet and savory pie is perfect for serving at family gatherings or as a delightful dessert for any occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash at 400°F for about 45 minutes, or until tender and caramelized.
3. Scoop out the flesh and puree in a blender or food processor until smooth.
4. In a large bowl, whisk together sugar, flour, cinnamon, and salt.
5. Add the roasted squash puree, heavy cream, and eggs to the dry ingredients. Mix until well combined.
6. Roll out the pie crust and fill with the squash mixture. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 1 hour 15 minutes
Vegan Butternut Squash Pie with Coconut Milk
A creamy and comforting pie that’s perfect for the fall season. This recipe combines roasted butternut squash with coconut milk, spices, and a flaky crust to create a deliciously rich dessert.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup coconut oil
– 1/2 cup coconut milk
– 1/2 cup maple syrup
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 cups all-purpose flour
– 1/2 cup vegan butter, chilled and cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a large bowl with coconut oil, cinnamon, nutmeg, and salt for about 45 minutes, or until soft.
3. Let the squash cool, then scoop out the flesh and blend with coconut milk, maple syrup, and flour.
4. Roll out the chilled vegan butter between two sheets of parchment paper to create a flaky crust.
5. Pour the squash mixture into the crust-lined pie dish and smooth the top.
6. Bake for 40-45 minutes or until the filling is set.
Cooking Time: 1 hour 20 minutes
Gluten-Free Butternut Squash Pie with Almond Flour Crust
A seasonal twist on the classic pumpkin pie, this gluten-free butternut squash pie is a perfect dessert for fall and winter gatherings. The almond flour crust adds a delightful nutty flavor and crunchy texture to this creamy, sweet pie.
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
For the filling:
– 1 large butternut squash (about 2 lbs), cooked and pureed
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by mixing almond flour, sugar, and salt in a bowl. Add melted butter and mix until a dough forms.
3. Roll out the dough and place it in a pie dish. Trim excess crust and crimp edges.
4. In a separate bowl, combine butternut squash puree, sugar, salt, cinnamon, nutmeg, and ginger. Beat in eggs and heavy cream until smooth.
5. Pour filling into the prepared crust and bake for 45-50 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 45-50 minutes
Spiced Butternut Squash Pie with Nutmeg and Cloves
Savor the comforting flavors of autumn in this spiced butternut squash pie, perfectly balanced by warm notes of nutmeg and cloves.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Fresh whipped cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel and cube the squash; toss with sugar, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, combine melted butter, eggs, and squash mixture. Mix well.
4. Roll out the pie crust and fill with the squash mixture. Crimp edges to seal.
5. Bake for 45-50 minutes or until the filling is set and crust golden brown.
6. Let cool before serving. Top with whipped cream, if desired.
Cooking Time: 45-50 minutes
Maple Glazed Butternut Squash Pie
A sweet and savory twist on traditional pumpkin pie, this Maple Glazed Butternut Squash Pie is a perfect dessert for the fall season. The combination of roasted butternut squash, maple syrup, and spices creates a unique flavor profile that’s sure to impress.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a preheated oven for 45-50 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and puree it in a blender or food processor.
4. In a bowl, whisk together sugar, maple syrup, salt, cinnamon, nutmeg, and ginger.
5. Add the heavy cream and eggs to the bowl and whisk until smooth.
6. Stir in the butternut squash puree until well combined.
7. Pour the filling into the pie crust and bake for 40-45 minutes, or until set.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sweet Potato Pie
This savory pie combines the natural sweetness of butternut squash and sweet potatoes with a hint of spice, perfect for a cozy fall evening. The flaky crust and creamy filling make it a delightful side dish or main course.
Ingredients:
– 1 large butternut squash, cooked and mashed
– 2 large sweet potatoes, cooked and mashed
– 1 onion, sautéed until caramelized
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 cup heavy cream
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed squash, sweet potatoes, sautéed onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
3. Roll out pie crust and place in a 9-inch pie dish.
4. Fill pie crust with the squash mixture and top with heavy cream and grated cheese.
5. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Butternut Squash Pie with a Graham Cracker Crust
Warm up your fall season with this comforting and flavorful Butternut Squash Pie, nestled in a crunchy graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 large butternut squash (about 2 lbs), cooked and mashed
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch pie dish.
3. In a large bowl, combine filling ingredients. Pour into the prepared crust.
4. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
5. Let cool before serving.
Cooking Time: 45-50 minutes
Chai-Spiced Butternut Squash Pie
This unique pie combines the comforting flavors of butternut squash and chai spices, perfect for a cozy fall or winter evening. The aromatic spices will transport you to a warm and inviting place.
Ingredients:
– 1 (2-pound) sugar pumpkin or butternut squash
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten
– 1 tablespoon chai spice blend (or to taste)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash at 400°F for about 45 minutes, or until tender.
3. Scoop out the flesh and mix with heavy cream, sugar, salt, cinnamon, cardamom, ginger, cloves, and melted butter.
4. Beat in the egg and chai spice blend.
5. Pour into a pie crust and bake for 40-50 minutes, or until set.
Cooking Time: 1 hour 15 minutes to 1 hour 25 minutes
Butternut Squash Pie with Bourbon Whipped Cream
This seasonal pie combines the warmth of roasted butternut squash with the richness of bourbon whipped cream, perfect for a cozy fall or winter evening.
Ingredients:
For the pie:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons bourbon whiskey
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash cubes with sugar, salt, cinnamon, nutmeg, and ginger for about 45 minutes, or until tender.
3. In a blender or food processor, puree the roasted squash with heavy cream, eggs, and pie crust.
4. Pour the filling into a pie crust and bake for 40-50 minutes, or until set.
5. For the whipped cream, combine cream, bourbon, and sugar in a bowl. Whip until stiff peaks form.
6. Serve the pie warm or at room temperature with a dollop of bourbon whipped cream.
Cooking Time: 1 hour 20 minutes
Butternut Squash Pie with a Pecan Streusel Topping
This creamy pie is a perfect representation of fall, combining the warm spices and comforting flavor of butternut squash with the crunch of pecans. Serve it as a side dish or dessert for your next holiday gathering.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
For the streusel topping:
– 1/2 cup chopped pecans
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash until tender, then puree in a blender or food processor.
3. In a separate bowl, whisk together sugar, cream, cinnamon, nutmeg, and salt.
4. Add eggs one at a time, whisking well after each addition.
5. Stir in the roasted squash.
6. Pour filling into a 9-inch pie dish.
7. Prepare streusel topping by mixing pecans, sugar, flour, and salt. Cut in butter until mixture resembles coarse crumbs.
8. Top pie with streusel topping and bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Butternut Squash Pie with a Ginger Snap Crust
This unique pie combines the natural sweetness of butternut squash with the spicy warmth of ginger snap crust, creating a deliciously complex flavor profile.
Ingredients:
For the crust:
– 1 1/2 cups ginger snap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 1 large butternut squash (about 2 lbs), cooked and pureed
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix crushed ginger snaps, sugar, and melted butter until combined.
3. Press crust mixture into a 9-inch pie dish.
4. In a separate bowl, combine butternut squash puree, heavy cream, sugar, cinnamon, nutmeg, and salt. Mix well.
5. Pour filling into the prepared crust.
6. Bake for 45-50 minutes or until crust is golden brown and filling is set.
Cooking Time: 45-50 minutes
Butternut Squash Pie with a Brown Sugar Glaze
A sweet and savory pie that combines the natural sweetness of butternut squash with a rich brown sugar glaze.
Ingredients:
– 1 large butternut squash, cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Brown Sugar Glaze (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed squash, heavy cream, sugar, flour, salt, nutmeg, and cinnamon. Mix until smooth.
3. Stir in melted butter and beaten egg.
4. Pour mixture into a 9-inch pie dish and bake for 40-45 minutes or until the crust is golden brown.
5. While the pie is baking, prepare the Brown Sugar Glaze (see below).
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tablespoons heavy cream
– 1 tablespoon unsalted butter
Combine ingredients in a small bowl and microwave for 20-30 seconds or until smooth.
Butternut Squash Pie with a Streusel Crumb Topping
This pie combines the warm spices of fall with the comforting sweetness of butternut squash, topped with a crunchy streusel crumb mixture.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 large eggs
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a 400°F oven for about 45 minutes, or until tender.
3. In a blender or food processor, puree the roasted squash with sugar, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Combine the squash puree and cream mixture; pour into a pie crust.
6. To make streusel topping, combine flour, brown sugar, and cold butter in a bowl; mix until crumbly. Sprinkle over the filling.
7. Bake for 40-45 minutes, or until the crust is golden brown.
Cooking Time: 45-50 minutes
Butternut Squash Pie with a Vanilla Bean Custard
This rich and creamy pie combines the comforting flavors of roasted butternut squash with the warm, velvety texture of a vanilla bean custard.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 large butternut squash (about 2 lbs), roasted and pureed
– 3 large eggs
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the custard:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the crust and place in a 9-inch pie dish.
3. In a separate bowl, whisk together squash puree, eggs, cream, sugar, and salt. Pour into the crust.
4. Bake for 45-50 minutes or until the filling is set.
5. Meanwhile, combine custard ingredients in a saucepan and heat over medium heat, stirring constantly, until warm and smooth.
6. Remove pie from oven and pour warmed custard over the filling.
Cooking Time: 1 hour 15 minutes
Butternut Squash Pie with a Cinnamon Sugar Crust
Warm Up with a Slice of Butternut Squash Pie: A Sweet Treat for the Fall Season!
This recipe combines the natural sweetness of butternut squash with the warmth of cinnamon and sugar, all wrapped up in a flaky pie crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), cooked and mashed
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tablespoon vanilla extract
– Cinnamon sugar crust ingredients: 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, flour, salt, cinnamon, nutmeg, and ginger.
3. Add melted butter, eggs, and vanilla extract; stir until smooth.
4. Stir in mashed butternut squash.
5. Roll out pie crust dough to fit a 9-inch pie dish.
6. Fill pie crust with squash mixture and dot top with butter.
7. Mix cinnamon sugar crust ingredients and sprinkle evenly over the filling.
8. Bake for 45-50 minutes or until crust is golden brown.
Butternut Squash Pie with a Caramel Drizzle
Savor the warmth of the season with this creamy and sweet pie, packed with roasted butternut squash and topped with a rich caramel drizzle. Perfect for cozy gatherings or as a unique dessert for your holiday table.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 2 large eggs
– 1/4 cup unsalted butter, melted
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash for 45 minutes, or until tender.
3. Scoop out the flesh and puree in a blender with remaining ingredients except eggs. Stir in eggs and pour into a pie crust.
4. Bake for 40-50 minutes, or until set.
5. While the pie cools, prepare caramel drizzle: melt 1/2 cup sugar in a saucepan over medium heat; cook 5 minutes, stirring constantly.
Caramel Drizzle:
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
Combine sugar and cream. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
Butternut Squash Pie with a Spiced Whipped Cream
This autumnal pie combines the natural sweetness of butternut squash with warm spices, perfect for a cozy fall evening. Serve with a dollop of spiced whipped cream for an extra-special treat.
Ingredients:
For the pie:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 large eggs
For the whipped cream:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp ground cinnamon
– 1/8 tsp ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a single layer on a baking sheet at 400°F (200°C) for about 45 minutes, or until tender.
3. Let the squash cool, then puree it in a blender or food processor.
4. In a separate bowl, whisk together sugar, flour, spices, and salt.
5. Add eggs, heavy cream, and cooled squash to the bowl; mix until smooth.
6. Pour into a pie crust and bake for 40-50 minutes, or until filling is set.
7. Whip heavy cream with sugar, cinnamon, and nutmeg until stiff peaks form.
Cooking Time: About 1 hour and 15 minutes total
Butternut Squash Pie with a Chocolate Ganache Topping
This rich and comforting pie combines the warm flavors of roasted butternut squash with a velvety chocolate ganache topping, perfect for a cozy fall evening.
Ingredients:
For the pie:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the ganache:
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash: Cut the squash in half, scoop out the seeds, and place it on a baking sheet cut-side up. Drizzle with brown sugar, granulated sugar, salt, cinnamon, and nutmeg. Roast for 45-50 minutes or until tender.
3. Make the pie filling: Scoop out the roasted squash flesh and blend in a blender or food processor until smooth. Add heavy cream, eggs, and a pinch of salt. Blend until combined.
4. Roll out the pie crust and fill with the squash mixture.
5. Bake the pie for 40-45 minutes or until the crust is golden brown.
6. Prepare the ganache: Melt the chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval. Stir in heavy cream until smooth.
7. Top the pie with the warm ganache and serve.
Cooking Time: About 1 hour 15 minutes
Summary
Get ready to indulge in the sweet and savory flavors of butternut squash pie! This article features 18 mouthwatering recipes that showcase the versatility of this beloved fall ingredient. From classic and comforting to vegan and gluten-free options, these pies offer something for everyone. Whether you’re looking for a traditional dessert or a unique twist on the original, these recipes are sure to delight. So go ahead, get baking, and discover your new favorite butternut squash pie recipe!
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