Are you ready to take your pumpkin pie game to the next level? Look no further! Butternut squash pies are a delicious and unique twist on the classic Thanksgiving dessert. With their sweet, nutty flavor and creamy texture, they’re sure to impress your guests. And with so many variations out there, from savory to sweet and everything in between, you’re sure to find the perfect recipe to suit your taste.
In this article, we’ll explore 20 delicious butternut squash pie recipes that are sure to satisfy your sweet tooth. From classic recipes featuring cinnamon and nutmeg to more adventurous options with ingredients like coconut milk and bourbon, there’s something for everyone on this list. Whether you’re looking for a show-stopping centerpiece for your holiday table or just a new favorite dessert to enjoy all year round, we’ve got you covered.
So grab a cup of coffee, get cozy, and let’s dive into the wonderful world of butternut squash pies!
Classic Butternut Squash Pie with Cinnamon
This beloved pie is a staple of autumnal gatherings, showcasing the sweet and nutty flavor of roasted butternut squash. With a hint of warm cinnamon, this classic recipe is sure to become a family favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a baking dish at 400°F for about 45 minutes, or until tender.
3. Scoop out the flesh and puree with sugar, flour, cinnamon, and salt in a blender.
4. Stir in melted butter and eggs.
5. Roll out pie crust and fill with the squash mixture.
6. Bake for 40-50 minutes, or until crust is golden brown.
Cooking Time: 1 hour 15 minutes
Vegan Butternut Squash Pie with Coconut Milk
Vegan Butternut Squash Pie with Coconut Milk Recipe
Summary: This creamy pie is a delicious and comforting dessert perfect for fall or winter gatherings. The sweetness of the butternut squash pairs perfectly with the richness of coconut milk, creating a unique and indulgent treat.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup unsalted vegan butter
– 1/2 cup maple syrup
– 1/2 cup coconut sugar
– 1/2 cup coconut milk
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash: Cut the squash in half lengthwise, scoop out seeds and pulp, and place cut-side up on a baking sheet. Drizzle with butter and sprinkle with salt. Roast for 45-50 minutes, or until tender.
3. Make the filling: Scoop out the roasted squash flesh and puree it in a blender with maple syrup, coconut sugar, coconut milk, vanilla extract, and salt.
4. Assemble the pie: Roll out the pie crust and place it in a pie dish. Fill with the squash mixture and smooth the top.
5. Bake the pie: Place the pie on a baking sheet and bake for 40-45 minutes, or until the crust is golden brown.
Cooking Time: About 1 hour 15 minutes
Spiced Butternut Squash Pie with Maple Syrup
This seasonal pie combines the comforting flavors of butternut squash, warm spices, and rich maple syrup to create a delightful dessert perfect for chilly fall evenings.
Ingredients:
– 1 (2 lbs) butternut squash, peeled and cubed
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 tbsp maple syrup
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a blender or food processor, puree the roasted squash with sugar, cinnamon, nutmeg, ginger, and salt until smooth.
4. In a separate bowl, whisk together heavy cream, maple syrup, and eggs.
5. Add the wet ingredients to the squash mixture and stir until combined.
6. Pour the filling into the pie crust and bake for 40-45 minutes, or until the filling is set.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sweet Potato Pie
This comforting pie combines the natural sweetness of roasted butternut squash and sweet potatoes with a hint of spice, perfect for cozying up on a crisp fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash and sweet potatoes in a single layer on a baking sheet with 1 tablespoon sugar, cinnamon, nutmeg, and salt until tender, about 45 minutes.
3. In a blender or food processor, puree the roasted vegetables with the remaining sugar, heavy cream, and melted butter.
4. Roll out the pie crust and fill with the squash mixture.
5. Bake for 40-50 minutes, or until the crust is golden brown and the filling is set.
Cooking Time: 1 hour 20 minutes
Gluten-Free Butternut Squash Pie with Almond Flour Crust
A delicious and nutritious dessert perfect for the fall season, this gluten-free butternut squash pie is made with a flaky almond flour crust and filled with a creamy, sweet, and nutty squash filling.
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1/2 teaspoon salt
For the filling:
– 1 small butternut squash (about 2 lbs)
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by mixing together almond flour, melted coconut oil, maple syrup, and salt. Press into a pie dish.
3. Roast the butternut squash in the oven for about 45 minutes, or until soft.
4. Scoop out the flesh and puree with melted butter, heavy cream, granulated sugar, cinnamon, and nutmeg.
5. Pour the filling into the prepared crust and bake for 40-45 minutes, or until the filling is set.
Cooking Time: 1 hour 20 minutes
Butternut Squash Pie with Pecan Streusel Topping
This recipe combines the comforting flavors of roasted butternut squash with the crunch and nuttiness of a pecan streusel topping, perfect for a cozy fall or winter gathering.
Ingredients:
For the pie:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/2 cup brown sugar
– 1/4 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 unsalted butter, melted
– 2 tablespoons brown sugar
– 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash for about 45 minutes, or until tender.
3. Scoop out the flesh and puree in a blender with butter, brown sugar, cream, cinnamon, nutmeg, and salt.
4. Whisk in eggs and pour into a pie crust.
5. In a separate bowl, mix together streusel topping ingredients. Top the pie with streusel mixture.
6. Bake for 40-45 minutes or until crust is golden and filling is set.
Cooking Time: 1 hour 15 minutes
Savory Butternut Squash Pie with Herbs
This savory pie is a perfect blend of autumnal flavors, featuring roasted butternut squash, aromatic herbs, and a flaky crust. Serve as a main course or side dish for your next fall gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash by cutting it in half lengthwise, scooping out seeds, and placing it cut-side up on a baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Roast for 45 minutes, or until tender.
3. Roll out pie crust to fit a 9-inch pie dish. Place the roasted squash in the center of the crust, leaving a 1-inch border around it.
4. If using cheese, sprinkle it over the squash. Fold the crust over the filling, pressing edges to seal.
5. Bake for an additional 20-25 minutes, or until crust is golden brown.
Cooking Time: About 1 hour and 15 minutes
Butternut Squash Pie with Ginger and Nutmeg
This sweet and savory pie combines roasted butternut squash with the warm spices of ginger and nutmeg, perfect for a fall or winter dessert.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup brown sugar
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 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 cubes in a single layer on a baking sheet for about 45 minutes, or until tender.
3. In a blender or food processor, puree the roasted squash with brown sugar, ginger, and nutmeg.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the wet ingredients to the squash mixture and stir until well combined.
6. Roll out the pie crust and fill with the squash mixture.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 1 hour 20 minutes
Butternut Squash Pie with Brown Sugar Glaze
This seasonal delight combines the comforting flavors of roasted butternut squash, sweet brown sugar, and creamy spices to create a truly unique pie experience. Perfect for fall gatherings or cozy nights in.
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 ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– Brown Sugar Glaze (see below)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash for about 45 minutes, or until tender. Let it cool.
3. Scoop out the flesh and puree in a blender with heavy cream, sugar, flour, cinnamon, nutmeg, and salt.
4. Whisk in melted butter and eggs.
5. Pour the mixture into a pie crust and bake for 40-45 minutes, or until the filling is set.
6. Let it cool before serving.
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tbsp heavy cream
Combine ingredients and whisk until smooth. Drizzle over the warm pie and serve.
Cooking Time: Approximately 1 hour 15 minutes
Butternut Squash and Pumpkin Pie Blend
This rich and comforting blend combines the natural sweetness of butternut squash and pumpkin, perfect for a cozy fall evening. With just a few simple ingredients, you’ll create a deliciously versatile base for soups, sauces, or as a side dish.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 can of pumpkin puree (14 oz)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt to taste
– Optional: nutmeg, cinnamon, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon of butter and roast for 30-40 minutes, or until tender.
3. In a blender or food processor, combine roasted squash, pumpkin puree, remaining 1 tablespoon of butter, and heavy cream or half-and-half.
4. Blend until smooth, then season with salt to taste.
5. Serve warm as a side dish, use as a base for soups or sauces, or refrigerate/freeze for later use.
Cooking Time: Approximately 45-60 minutes
Butternut Squash Pie with Bourbon Whipped Cream
This rich and creamy pie combines the natural sweetness of butternut squash with the warm, comforting flavors of bourbon. Perfect for a chilly fall evening or as a unique dessert for your holiday gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
– 1/4 cup bourbon whiskey (optional)
– Whipped cream and additional spices for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a preheated oven at 400°F for about 45 minutes, or until tender.
3. Scoop out the flesh and puree in a blender with sugar, flour, salt, heavy cream, eggs, and melted butter.
4. Pour the mixture into a pie crust and bake for 40-50 minutes, or until set.
5. If desired, whisk together bourbon and heavy cream for a boozy whipped topping.
Cooking Time: 1 hour 15 minutes
Butternut Squash Pie with a Graham Cracker Crust
This sweet and savory pie combines roasted butternut squash with a hint of spice, all wrapped up in a crunchy graham cracker crust. Perfect for fall gatherings or cozy nights in.
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:
– 2 large butternut squash, cooked and pureed
– 1/2 cup heavy cream
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt to taste
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Prepare the crust by mixing crumbs and sugar in a bowl. Add melted butter and stir until combined. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together squash puree, heavy cream, brown sugar, cinnamon, nutmeg, and salt.
4. Beat in eggs and melted butter.
5. Pour filling into the crust and bake for 45-50 minutes or until set.
Butternut Squash Pie with Cream Cheese Swirl
This pie combines the natural sweetness of butternut squash with the tanginess of cream cheese, creating a delicious and unique dessert. Perfect for fall gatherings or as a special treat.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1/2 cup cream cheese, softened
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine squash, sugar, flour, salt, and nutmeg. Toss until coated.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Arrange squash mixture in the pie crust.
5. In a separate bowl, mix heavy cream and softened cream cheese until smooth.
6. Dollop swirls of cream cheese mixture on top of the squash.
7. Drizzle melted butter over the cream cheese.
8. Bake for 45-50 minutes or until the filling is set and the crust is golden.
Cooking Time: 45-50 minutes
Butternut Squash Pie with Cranberry Compote
Celebrate the flavors of fall with this sweet and savory pie, perfectly balanced by a tangy cranberry compote. This recipe combines the warmth of roasted butternut squash with the brightness of fresh cranberries.
Ingredients:
For the pie:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 pie crust (homemade or store-bought)
For the compote:
– 12 oz fresh or frozen cranberries
– 1 cup granulated sugar
– 1/4 cup orange juice
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Scoop out the squash and blend with brown sugar, heavy cream, eggs, cinnamon, nutmeg, and salt.
4. Roll out the pie crust and fill with the squash mixture.
5. Bake the pie for 40-50 minutes, or until golden brown.
6. Meanwhile, combine cranberries, sugar, and orange juice in a saucepan. Bring to a boil and reduce heat to simmer for about 10 minutes.
7. Serve the warm pie with the tangy cranberry compote.
Cooking Time: approximately 1 hour 20 minutes
Butternut Squash Pie with a Streusel Crumb Topping
This warm and comforting pie is a perfect blend of sweet and savory, featuring roasted butternut squash and topped with a crunchy streusel crumb mixture.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 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
– 1/2 cup heavy cream
– 2 large eggs
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a large bowl with olive oil, salt, and pepper until tender, about 45 minutes.
3. In a separate bowl, whisk together sugar, flour, nutmeg, and cinnamon. Add roasted squash, heavy cream, and eggs; mix well.
4. Pour the filling into a pie crust and smooth top.
5. Prepare streusel topping by mixing flour, butter, sugar, and cinnamon until crumbly.
6. Sprinkle streusel topping evenly over the filling.
7. Bake for 45-50 minutes or until crust is golden brown.
Butternut Squash Pie with a Flaky Butter Crust
Butternut Squash Pie with Flaky Butter Crust Recipe
Savor the warm, comforting flavors of fall with this delightful butternut squash pie, topped with a flaky butter crust.
Ingredients:
For the filling:
– 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
– 1/4 cup heavy cream
– 2 large eggs
For the crust:
– 1 1/2 sticks (6 tablespoons) unsalted butter, chilled and cut into small pieces
– 1 3/4 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1 tablespoon ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, sugar, salt, cinnamon, nutmeg, and ginger.
3. Stir in heavy cream and eggs until well combined.
4. Roll out the crust dough to fit the filling mixture.
5. Place filling into the crust-lined pie dish and roll over edges.
6. Bake for 45-50 minutes or until crust is golden brown.
Butternut Squash Pie with Caramel Drizzle
This recipe combines the warmth of roasted butternut squash with the richness of caramel, perfect for a cozy fall evening. With its velvety texture and sweet spices, this pie is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash until tender, about 45 minutes.
3. Scoop out the flesh and blend with sugar, flour, cinnamon, nutmeg, and salt.
4. Whisk in heavy cream and eggs.
5. Roll out pie crust and fill with squash mixture.
6. Bake for 40-50 minutes or until filling is set.
Caramel Drizzle:
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tbsp unsalted butter
Combine sugar, water, and butter in a saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes or until caramel turns golden brown.
Butternut Squash Pie with Orange Zest
This sweet and savory pie is a perfect blend of roasted butternut squash, creamy custard, and citrusy orange zest. It’s an ideal dessert for cozying up on a chilly autumn evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup heavy cream
– 1/2 cup whole milk
– 2 large eggs
– 1 tablespoon unsalted butter, melted
– 1 orange, zested (about 2 tablespoons)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F.
2. Roast the butternut squash in a baking dish for about 45 minutes, or until soft and caramelized.
3. Scoop out the flesh and blend with sugar, salt, heavy cream, milk, eggs, and melted butter.
4. Stir in orange zest.
5. Roll out the pie crust and fill with the squash mixture.
6. Bake for 40-45 minutes, or until the filling is set and the crust golden brown.
Cooking Time: 1 hour 15 minutes
Butternut Squash Pie with a Spiced Oat Crust
A seasonal twist on the classic pumpkin pie, this recipe combines roasted butternut squash with a crunchy spiced oat crust for a deliciously unique dessert.
Ingredients:
For the crust:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Prepare the crust by mixing oats, flour, brown sugar, cinnamon, nutmeg, and salt in a bowl. Add butter and use a pastry blender or fingers to work it into the mixture until crumbly.
3. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish.
4. Roast the squash cubes at 400°F for about 45 minutes, or until tender. Let cool slightly.
5. In a blender or food processor, puree the roasted squash with sugar, heavy cream, eggs, and vanilla extract. Season to taste.
6. Pour the filling into the prepared crust and bake for 40-50 minutes, or until the filling is set.
Cooking Time: About 1 hour 15 minutes total
Butternut Squash Pie with a Hint of Cardamom
This sweet and savory pie combines the comforting flavors of roasted butternut squash with the unique warmth of cardamom, perfect for a cozy fall or winter evening.
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 cardamom
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash for about 45 minutes, or until soft.
3. Scoop out the flesh and mash with sugar, cinnamon, nutmeg, and cardamom.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the mashed squash mixture to the cream mixture and stir until combined.
6. Roll out the pie crust and fill with the squash mixture.
7. Bake for 40-45 minutes, or until the filling is set.
Cooking Time: About 1 hour 15 minutes
Summary
Get ready to delight your taste buds with these 20 mouth-watering butternut squash pie recipes, ranging from classic and comforting to sweet and savory! From vegan options to gluten-free crusts, there’s something for everyone. Discover how different spices and toppings can elevate this beloved fall ingredient into a show-stopping dessert or side dish.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
