Butternut Squash Pie | Nik Snacks
Butternut Squash Pie Recipe (Better Than Pumpkin!)
Butternut Squash Pie is the unsung hero of the holiday dessert table. While everyone else is making the same old pumpkin pie from a can, you'll be serving this gorgeous, golden pie that tastes infinitely better. Trust me on this one.
The golden-hued fruit of the butternut squash is indeed buttery, but it's creamy in texture and flavor. It's not as vegetal or watery as a pumpkin and it DAMNED sure tastes better. The smooth skin gives way to tender flesh that is sturdy enough to hold up after a high-heat session in the oven, but delicate enough to be pureed and seasoned with warm spices, herbs and dark brown sugar.
This butternut squash pie is the Thanksgiving dessert that will have everyone asking for the recipe. It's silky, spiced, and absolutely show-stopping.
Why Butternut Squash Pie is Better Than Pumpkin Pie
Let's be honest: most pumpkin pies are made with canned pumpkin puree that's actually a blend of different squashes anyway. So why not use fresh butternut squash and make something truly special?
Butternut squash beats pumpkin because:
- Smoother texture - Butternut squash purees into silk, not the grainy texture you sometimes get with pumpkin
- Better flavor - Naturally sweeter and more complex, with buttery, almost nutty notes
- Creamier consistency - Less watery than pumpkin, so your pie filling is dense and custardy
- More vibrant color - That gorgeous golden-orange hue looks stunning on the dessert table
- Easier to work with - Butternut squash has a thinner skin and is easier to peel and roast than sugar pumpkins
The result is a pie that tastes like you spent hours perfecting it, when really, butternut squash just naturally delivers superior flavor and texture.
What Makes This Butternut Squash Pie Special
This isn't your average holiday pie. Here's what sets it apart:
Fresh roasted butternut squash - No cans, no shortcuts. Roasting the squash brings out its natural sweetness and creates a smooth, silky puree that's the foundation of this pie.
Dark brown sugar - Adds deep molasses notes that complement the butternut squash's natural sweetness without overwhelming it.
Warm spice blend - Ginger, cinnamon, nutmeg, and a pinch of cayenne create layers of warmth and complexity.
Heavy cream - Makes the filling rich and custardy, not dense and heavy.
Blind-baked crust - Ensures a crispy bottom crust that doesn't get soggy from the filling.
How to Make Butternut Squash Pie
The process is straightforward: roast your squash, make your puree, mix your filling, and bake. The hardest part is waiting for it to cool before you dig in.
Step 1: Roast the butternut squash Cut the squash neck in half lengthwise (save the bulb for another use), coat with olive oil, and roast until tender. This concentrates the flavor and makes it easy to puree.
Step 2: Blind bake the crust Line your crust with foil, fill with sugar or dried beans to weigh it down, and bake until lightly golden. This prevents a soggy bottom.
Step 3: Make the filling Blend eggs, vanilla, brown sugar, spices, roasted squash puree, and cream until silky smooth.
Step 4: Bake the pie Pour the filling into the hot crust and bake at two temperatures - first at 375°F, then bump it up to 425°F to set the filling and create that perfect custardy texture.
Step 5: Cool completely Let the pie cool to room temperature before slicing. This allows the filling to set properly.
Tips for Perfect Butternut Squash Pie
Choose the right squash: Look for butternut squash with a long neck and small bulb. The neck has the most usable flesh and less waste from seeds.
Roast, don't boil: Roasting concentrates the squash's natural sugars and prevents watery puree. Boiling adds moisture you don't want in your pie.
Make the puree ahead: You can roast and puree the squash up to 4 days in advance. Store it covered in the refrigerator until you're ready to make the pie.
Blind bake properly: Don't skip weighing down the crust with sugar or beans - it prevents the crust from puffing up and ensures even baking.
Watch for the wobble: The pie is done when the filling is set two-thirds of the way in from the edges but the center still has a slight jiggle. It will continue to set as it cools.
Cool at room temperature: Don't refrigerate the pie immediately after baking. Let it cool at room temperature to prevent moisture from forming on top.
Tent the edges: If your crust edges are browning too quickly, loosely cover them with foil during the last 20 minutes of baking.
What to Serve with Butternut Squash Pie
Classic toppings:
- Freshly whipped cream (lightly sweetened)
- Vanilla ice cream
- Cinnamon whipped cream
- Maple whipped cream
Make it fancy:
- Candied pecans or walnuts
- Caramel drizzle
- Toasted pumpkin seeds
- A dusting of cinnamon or nutmeg
For a complete Thanksgiving dessert spread: Serve alongside my Easy Stuffed Turkey Breast Roulade and other holiday favorites. This pie holds its own as the star of the dessert table.
Storing Butternut Squash Pie
Room temperature: The pie can sit at room temperature for up to 2 hours after baking.
Refrigerate: Cover loosely with plastic wrap or foil and refrigerate for up to 3 days. The pie is delicious cold or at room temperature.
Freezing: You can freeze the baked pie (well-wrapped) for up to 2 months. Thaw in the refrigerator overnight before serving.
Make ahead: This pie actually tastes better the next day after the flavors have had time to meld. Make it the day before Thanksgiving and you'll have one less thing to worry about on the big day.
Why This Should Be Your Thanksgiving Pie
Listen, I know traditions are hard to break. Your aunt has been making pumpkin pie from the same can for 30 years and everyone says they love it. But trust me when I say: make this butternut squash pie once, and you'll never go back to pumpkin.
It's everything a holiday pie should be - rich, spiced, silky, and beautiful. Plus, you get to say you made it from scratch with fresh squash you roasted yourself. That alone makes you look like a Thanksgiving hero.
And when someone asks what makes this pie taste so incredible, just smile and tell them: it's butternut squash, and it DAMNED sure tastes better than pumpkin.
Butternut Squash Pie
Ingredients
- 1 9” frozen pie crust or homemade pie crust
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup dark brown sugar
- Pinch of salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of cayenne pepper
- 1 ½ cups roasted butternut squash purée (see note)
- ½ cup heavy cream
- Whipped cream, for garnish (optional)
Instructions
- Pre-heat your oven to 375°F.
- Make homemade crust or blind bake a prepared frozen pie crust: Line the entire frozen pie crust with heavy duty foil. Pressing the foil against the sides and bottom of the crust. Fill with sugar to weigh down the crust to prevent it from rising and bubbling up during the baking process. Dry beans and rice also work (but do not try to cook the beans or rice after this use). Bake for 25 minutes.
- While crust bakes, prepare filling: Combine eggs, vanilla, brown sugar, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake for 20 minutes. Turn the oven up to 425°F and continue baking for another 20-25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40-45 minutes total. Tent edges loosely with foil if browning too quickly.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
Notes:
To make roasted butternut squash purée, heat oven to 400°F. Trim the stem from 1 butternut squash and then cut through it horizontally, where bulb begins. Reserve the bulb for another use. Cut squash neck in half lengthwise.
Coat with 1 tablespoon olive oil or other light or neutral-flavored oil, and place in a single layer on a sheet pan. Bake for 45 minutes. Cool slightly, remove skin with a paring knife or a fork. You should have 1 ½ to 2 cups of purée. Cool to room temperature before making the pie recipe. It will keep under refrigeration for up to 4 days or in the freezer up to 2 months.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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