Butternut Squash Pie | Nik Snacks

Butternut Squash Pie is the unsung hero of the holiday dessert table. 

It's time to talk about the underrated butternut squash.
The butternut squash does all of the heavy lifting while the much-lauded sweet potato, pumpkin, pecan and apple pies get all of the glory. Lest you not forget that your canned pumpkin really isn’t pumpkin (whispers: it's really butternut squash).

The golden-hued fruit of the butternut squash is indeed buttery but its 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.

The undercurrent of caramel flavors come through if you’re fortunate enough to have molasses or cane sugar in your pantry to use as an addition in the recipe below. When roasted, butternut tastes creamy, nutty and sweet with butterscotch tones. The rind is edible once cooked, but is usually peeled away. Similar to sweet potato but far enough away from pumpkin to be different, the butternut squash pie is poised to be a serious holiday perennial favorite.

Butternut Squash Pie

Butternut Squash Pie

Yield: 8
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 20 MinCook time: 1 H & 20 MTotal time: 1 H & 40 M
The golden-hued filling is buttery in flavor, tender yet sturdy enough to hold up after a high-heat session in the oven


  • 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)


  1. Pre-heat your oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.


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. 

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author

Nikki Miller-Ka

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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