18 Delicious Butternut Squash Pie Recipes Amazing

There’s something undeniably comforting about the sweet, nutty flavor of butternut squash, especially when it’s baked into a pie. Whether you’re a seasoned baker or just looking to try something new, our roundup of 18 Delicious Butternut Squash Pie Recipes is sure to inspire your next kitchen adventure. From classic takes to innovative twists, these pies are perfect for any occasion. Let’s dive into the delicious possibilities!

Classic Butternut Squash Pie

Make this Classic Butternut Squash Pie for a comforting dessert that’s perfect for any season. Its rich flavor and smooth texture will impress.

Ingredients

• Butternut squash – 2 cups, mashed
• Sugar – ¾ cup
• Eggs – 2
• Evaporated milk – 1 cup
• Cinnamon – 1 tsp
• Pie crust – 1, unbaked

Instructions

1. Preheat oven to 425°F.
2. Mix mashed butternut squash, sugar, eggs, evaporated milk, and cinnamon in a large bowl until smooth.
3. Pour the mixture into the unbaked pie crust.
4. Bake at 425°F for 15 minutes.
5. Reduce oven temperature to 350°F and bake for another 40 minutes, or until a knife inserted comes out clean.
6. Let the pie cool on a wire rack for 2 hours before serving.

Perfectly spiced and creamy, this pie pairs wonderfully with whipped cream or vanilla ice cream. For a festive touch, sprinkle with cinnamon before serving.

Spiced Butternut Squash Pie

Even the simplest dishes can surprise you with their depth of flavor. This Spiced Butternut Squash Pie is no exception, blending sweet and spicy notes in a creamy, comforting dessert.

Ingredients

• Butternut squash – 2 cups, mashed
• Pie crust – 1, 9-inch
• Brown sugar – ¾ cup
• Eggs – 2
• Heavy cream – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Ginger – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges.
3. In a large bowl, combine mashed butternut squash, brown sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
4. Pour the filling into the pie crust. Smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
6. Remove from oven and let cool on a wire rack for at least 2 hours before serving. Tip: For a cleaner slice, chill the pie in the fridge for an hour after cooling.

A silky texture and warm spices make this pie a standout. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Butternut Squash and Maple Pie

Yet this Butternut Squash and Maple Pie is a fall favorite that combines sweet and savory in every bite. Perfect for Thanksgiving or any cozy dinner, it’s surprisingly simple to make.

Ingredients

– Butternut squash – 2 cups, mashed
– Maple syrup – ½ cup
– Eggs – 2
– Pie crust – 1, 9-inch
– Cinnamon – 1 tsp
– Nutmeg – ½ tsp
– Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
3. In a large bowl, mix mashed butternut squash, maple syrup, eggs, cinnamon, nutmeg, and salt until smooth.
4. Pour mixture into pie crust.
5. Bake for 45 minutes, or until the filling is set and the crust is golden brown.
6. Let cool for at least 30 minutes before slicing.

Tip: For a smoother filling, blend the butternut squash before mixing.
Tip: Brush the crust edges with egg wash for a golden finish.
Tip: Serve with whipped cream for extra decadence.

The pie has a creamy texture with a perfect balance of sweetness from the maple and warmth from the spices. Try serving it with a drizzle of caramel for an extra treat.

Butternut Squash Pie with Pecan Crust

Warm up your oven for a dessert that’s as comforting as it is easy to make. This pie combines the sweetness of butternut squash with the crunch of a pecan crust.

Ingredients

• Butternut squash puree – 2 cups
• Pecans – 1 cup
• Flour – 1 cup
• Butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Grind pecans in a food processor until fine. Tip: Pulse to avoid over-processing into butter.
3. Mix ground pecans, flour, and ¼ cup sugar in a bowl.
4. Cut in butter until the mixture resembles coarse crumbs. Tip: Use cold butter for a flakier crust.
5. Press mixture into a 9-inch pie pan. Bake for 10 minutes.
6. Whisk squash puree, remaining sugar, eggs, cinnamon, and salt in a bowl until smooth.
7. Pour filling into the pre-baked crust. Tip: Tap the pan to remove air bubbles.
8. Bake for 45 minutes or until the center is set.

Cool pie before serving to let flavors meld. The texture is creamy with a nutty crunch. Serve with a dollop of whipped cream for extra indulgence.

Vegan Butternut Squash Pie

Holiday meals just got a vegan upgrade with this butternut squash pie. It’s creamy, spiced, and utterly satisfying without any dairy.

Ingredients

– Butternut squash – 2 cups, mashed
– Coconut milk – 1 cup
– Maple syrup – ½ cup
– Cinnamon – 1 tsp
– Nutmeg – ½ tsp
– Salt – ¼ tsp
– Vegan pie crust – 1

Instructions

1. Preheat oven to 375°F.
2. Peel and cube butternut squash. Boil until soft, about 15 minutes.
3. Drain squash and mash until smooth. Tip: A food processor ensures a silky texture.
4. In a bowl, mix mashed squash, coconut milk, maple syrup, cinnamon, nutmeg, and salt.
5. Pour mixture into vegan pie crust. Tip: Smooth the top with a spatula for an even bake.
6. Bake for 45 minutes, or until the center is set. Tip: Cover edges with foil if they brown too quickly.
7. Let cool for at least 2 hours before serving.
Earthy and rich, this pie’s texture is luxuriously smooth with a hint of spice. Serve chilled with a dollop of coconut whipped cream for extra decadence.

Butternut Squash Pie with Ginger Snap Crust

Savory meets sweet in this twist on a classic pie. The ginger snap crust adds a spicy crunch to the creamy butternut squash filling.

Ingredients

• Butternut squash – 2 cups, mashed
• Ginger snaps – 1 ½ cups, crushed
• Butter – 6 tbsp, melted
• Eggs – 2
• Heavy cream – ½ cup
• Brown sugar – ¾ cup
• Cinnamon – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 350°F.
2. Mix crushed ginger snaps and melted butter in a bowl. Press firmly into a 9-inch pie dish. Tip: Use a flat-bottomed cup to press the crust for an even layer.
3. Bake crust for 10 minutes. Let cool.
4. Whisk eggs, heavy cream, brown sugar, cinnamon, and salt in a large bowl. Tip: Ensure the mashed squash is cool to avoid cooking the eggs prematurely.
5. Stir in mashed butternut squash until smooth. Pour into crust.
6. Bake for 45 minutes, or until the center is set. Tip: Cover edges with foil if they brown too quickly.
7. Let pie cool on a wire rack for at least 2 hours before serving.

Expect a velvety filling with a hint of warmth from the ginger. Serve with a dollop of whipped cream for an extra indulgent treat.

Butternut Squash and Apple Pie

Ready to blend the sweetness of apples with the earthy tones of butternut squash in a pie? This recipe simplifies the process without sacrificing flavor.

Ingredients

• Butternut squash – 2 cups, cubed
• Apples – 2 cups, sliced
• Pie crust – 1, pre-made
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat oven to 375°F.
2. Peel and cube butternut squash. Tip: Microwave squash for 2 minutes to soften for easier peeling.
3. Slice apples thinly, leaving skin on for texture.
4. Mix squash, apples, sugar, cinnamon, and nutmeg in a bowl.
5. Roll out pie crust into a 9-inch pie dish.
6. Pour mixture into crust, spreading evenly.
7. Drizzle melted butter over the top. Tip: Brush edges of crust with butter for a golden finish.
8. Bake for 45 minutes or until crust is golden and filling bubbles. Tip: Cover edges with foil if browning too quickly.
9. Let cool for 15 minutes before serving.

Unbelievably tender squash and apples meld under a crispy crust. Serve warm with a scoop of vanilla ice cream for contrast.

Butternut Squash Pie with Coconut Milk

Perfect for fall gatherings, this butternut squash pie with coconut milk is a creamy, dairy-free delight.

Ingredients

• Butternut squash – 2 cups, mashed
• Coconut milk – 1 cup
• Eggs – 2
• Sugar – ½ cup
• Pie crust – 1, pre-made
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Mix mashed butternut squash, coconut milk, eggs, sugar, cinnamon, and nutmeg in a bowl until smooth. Tip: For a smoother filling, blend the mixture.
3. Pour the filling into the pre-made pie crust. Tip: To prevent a soggy crust, brush it with egg white before adding the filling.
4. Bake for 45 minutes or until the center is set. Tip: Check doneness by inserting a knife; it should come out clean.
5. Let the pie cool for at least 2 hours before serving.

Yields a velvety texture with a hint of spice. Serve chilled with a dollop of coconut whipped cream for an extra treat.

Butternut Squash Pie with Brown Sugar Topping

Absolutely perfect for fall, this butternut squash pie combines creamy texture with a sweet, spiced flavor. A brown sugar topping adds a crunchy contrast.

Ingredients

• Butternut squash – 2 cups, mashed
• Brown sugar – ¾ cup
• Eggs – 2
• Heavy cream – ½ cup
• Pie crust – 1, 9-inch
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Mix mashed butternut squash, ½ cup brown sugar, eggs, heavy cream, cinnamon, nutmeg, and salt in a bowl until smooth.
3. Pour the mixture into the pie crust. Smooth the top with a spatula.
4. Sprinkle the remaining ¼ cup brown sugar evenly over the top.
5. Bake for 45 minutes, or until the center is set and the topping is bubbly.
6. Cool on a wire rack for at least 2 hours before serving.

Delightfully creamy with a hint of spice, this pie pairs wonderfully with whipped cream. For a festive touch, serve with a drizzle of caramel sauce.

Butternut Squash and Pumpkin Pie Blend

Let’s blend the cozy flavors of butternut squash and pumpkin into a smooth, spiced pie that’s perfect for any season.

Ingredients

• Butternut squash puree – 1 cup
• Pumpkin puree – 1 cup
• Eggs – 2
• Heavy cream – 1 cup
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Ginger – ½ tsp
• Salt – ¼ tsp
• Pie crust – 1 (9-inch)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, whisk together butternut squash puree, pumpkin puree, eggs, and heavy cream until smooth.
3. Add sugar, cinnamon, nutmeg, ginger, and salt to the mixture. Whisk until fully incorporated.
4. Pour the filling into the pie crust. Smooth the top with a spatula.
5. Bake for 50 minutes, or until the center is set and a knife inserted comes out clean. Tip: Cover the edges with foil if they brown too quickly.
6. Let the pie cool on a wire rack for 2 hours before serving. Tip: For a cleaner slice, chill the pie for an additional hour.
7. Serve with a dollop of whipped cream. Tip: Toast the spices before adding for a deeper flavor.

Makes for a velvety pie with a rich, spiced flavor profile. Try serving it warm with a scoop of vanilla ice cream for a delightful contrast.

Butternut Squash Pie with Walnut Streusel

Falling for the perfect blend of sweet and nutty flavors? This butternut squash pie with walnut streusel is a must-try. It’s simple, satisfying, and packed with autumn vibes.

Ingredients

– Butternut squash puree – 2 cups
– Sugar – ¾ cup
– Eggs – 2 large
– Evaporated milk – 1 cup
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Pie crust – 1 (9-inch)
– Walnuts – ½ cup
– Flour – ¼ cup
– Brown sugar – ¼ cup
– Butter – 2 tbsp

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, mix butternut squash puree, sugar, eggs, evaporated milk, cinnamon, and salt until smooth.
3. Pour the mixture into the pie crust.
4. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 40 minutes.
5. While the pie bakes, chop walnuts finely.
6. In a small bowl, combine walnuts, flour, brown sugar, and butter to make the streusel.
7. After the initial 55 minutes of baking, sprinkle the streusel over the pie.
8. Bake for an additional 15 minutes at 350°F or until a knife inserted comes out clean.
9. Let the pie cool on a wire rack for at least 2 hours before serving.

Mouthwatering and rich, this pie offers a creamy texture with a crunchy topping. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Butternut Squash Pie with Cinnamon Whipped Cream

Perfect for fall gatherings, this butternut squash pie offers a sweet, spiced flavor paired with light cinnamon whipped cream.

Ingredients

• Butternut squash puree – 2 cups
• Pie crust – 1
• Eggs – 3
• Brown sugar – ¾ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp
• Powdered sugar – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
3. In a bowl, mix butternut squash puree, eggs, brown sugar, cinnamon, and nutmeg until smooth.
4. Pour mixture into pie crust. Bake for 45 minutes or until set.
5. While pie bakes, whip heavy cream, vanilla extract, and powdered sugar to stiff peaks.
6. Fold in ½ tsp cinnamon into whipped cream for flavor.
7. Let pie cool completely before serving.

Whipped cream adds a creamy contrast to the dense, flavorful pie. Serve chilled with a sprinkle of cinnamon on top for extra warmth.

Butternut Squash Pie with a Graham Cracker Crust

Nothing beats the comfort of a homemade pie, especially when it’s a butternut squash pie with a graham cracker crust. This recipe is straightforward, delivering a perfect blend of sweetness and spice.

Ingredients

• Butternut squash – 2 cups, mashed
• Graham crackers – 1 ½ cups, crushed
• Butter – ½ cup, melted
• Sugar – ¾ cup
• Eggs – 2
• Milk – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Mix crushed graham crackers and melted butter in a bowl until well combined.
3. Press the mixture into a 9-inch pie dish to form the crust. Bake for 10 minutes, then let cool. Tip: Use the bottom of a glass to press the crust evenly.
4. Combine mashed butternut squash, sugar, eggs, milk, cinnamon, and nutmeg in a large bowl. Mix until smooth. Tip: For a smoother filling, blend the ingredients in a food processor.
5. Pour the filling into the cooled crust. Bake for 45 minutes, or until the center is set. Tip: Check doneness by inserting a knife near the center; it should come out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving.

Rich in flavor and creamy in texture, this pie is a delightful twist on the classic pumpkin pie. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Butternut Squash Pie with Bourbon Infusion

Yearning for a twist on the classic pie? This butternut squash pie with a bourbon kick is your answer. Simple, rich, and with a hint of warmth.

Ingredients

• Butternut squash puree – 2 cups
• Brown sugar – ¾ cup
• Eggs – 2 large
• Heavy cream – ½ cup
• Bourbon – 2 tbsp
• Pie crust – 1 (9-inch)
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
3. In a large bowl, whisk together butternut squash puree and brown sugar until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Stir in heavy cream, bourbon, cinnamon, nutmeg, and salt until fully combined.
6. Pour filling into pie crust. Smooth top with a spatula.
7. Bake for 45-50 minutes, until center is set but slightly wobbly.
8. Cool on wire rack for 2 hours before serving.

Here’s the deal: the bourbon elevates the squash’s natural sweetness. The texture? Silky with a firm bite. Serve it warm with a dollop of whipped cream for extra indulgence.

Butternut Squash Pie with a Twist of Orange

Now is the perfect time to try this Butternut Squash Pie with a Twist of Orange. It’s a simple, flavorful dessert that combines classic fall flavors with a citrusy surprise.

Ingredients

• Butternut squash puree – 2 cups
• Orange zest – 1 tbsp
• Eggs – 3
• Sugar – ¾ cup
• Pie crust – 1
• Heavy cream – ½ cup
• Cinnamon – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix butternut squash puree, orange zest, eggs, sugar, heavy cream, and cinnamon until smooth. Tip: For a smoother filling, blend the mixture in a food processor.
3. Pour the filling into the pie crust. Tip: To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding the filling.
4. Bake for 45-50 minutes, or until the center is set. Tip: Check doneness by inserting a knife near the center; it should come out clean.
5. Let the pie cool on a wire rack for at least 2 hours before serving.

Velvety smooth with a hint of orange, this pie is a refreshing take on the traditional. Serve it with a dollop of whipped cream or a sprinkle of extra orange zest for an added zing.

Butternut Squash Pie with Hazelnut Crust

Kickstart your fall baking with this twist on a classic. Butternut squash pie with a hazelnut crust offers a nutty, sweet flavor perfect for the season.

Ingredients

• Butternut squash puree – 2 cups
• Hazelnuts – 1 cup
• Flour – 1 ½ cups
• Butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Grind hazelnuts in a food processor until fine. Mix with flour and salt.
3. Cut butter into the hazelnut mixture until crumbs form. Press into a 9-inch pie pan. Bake for 10 minutes.
4. Whisk squash puree, sugar, eggs, and cinnamon in a bowl until smooth.
5. Pour filling into the crust. Bake for 45 minutes or until set.
6. Cool on a wire rack for 2 hours before serving.

The pie’s smooth filling contrasts with the crunchy crust. Serve with a dollop of whipped cream for extra richness.

Butternut Squash Pie with Vanilla Bean

Zesty flavors meet comforting warmth in this butternut squash pie with vanilla bean. Perfect for fall gatherings or a cozy night in.

Ingredients

• Butternut squash – 2 cups, mashed
• Pie crust – 1, 9-inch
• Eggs – 2
• Brown sugar – ¾ cup
• Heavy cream – ½ cup
• Vanilla bean – 1, seeds scraped
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
3. In a large bowl, mix mashed butternut squash, eggs, brown sugar, heavy cream, vanilla bean seeds, cinnamon, nutmeg, and salt until smooth.
4. Pour mixture into pie crust. Smooth top with a spatula.
5. Bake for 45-50 minutes, until center is set and crust is golden. Tip: Cover edges with foil if they brown too quickly.
6. Let pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set properly.
7. Serve at room temperature or chilled. Tip: Garnish with whipped cream and a sprinkle of cinnamon for extra flair.

Great texture balances creamy filling with a flaky crust. The vanilla bean elevates the squash’s natural sweetness. Try serving with a drizzle of caramel for a decadent twist.

Butternut Squash Pie with a Salted Caramel Drizzle

Butternut squash pie brings a cozy twist to your dessert table. Its rich, velvety filling pairs perfectly with a sweet and salty caramel drizzle.

Ingredients

• Butternut squash puree – 2 cups
• Pie crust – 1
• Heavy cream – 1 cup
• Eggs – 3
• Brown sugar – ¾ cup
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Caramel sauce – ½ cup
• Sea salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
3. In a large bowl, whisk together butternut squash puree, heavy cream, eggs, brown sugar, cinnamon, and salt until smooth.
4. Pour filling into pie crust. Tap dish gently to remove air bubbles.
5. Bake for 45-50 minutes, until center is set but slightly wobbly.
6. Let pie cool completely on a wire rack, about 2 hours.
7. Drizzle caramel sauce over pie. Sprinkle with sea salt.
8. Chill for 1 hour before serving to set the caramel.

Outstandingly smooth, this pie offers a delightful contrast between the creamy squash and the crunchy salt. Serve it chilled with a dollop of whipped cream for extra decadence.

Conclusion

Whether you’re a seasoned baker or just starting out, these 18 butternut squash pie recipes offer something for everyone to enjoy. From classic flavors to innovative twists, each recipe promises a delicious adventure. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy baking!

Bella Bacinos