I know that most people reach for pumpkin pie come fall. But we grow butternut squash (and also find it widely available at our farmers market), so it’s the type of pie we always make as a kid-friendly Thanksgiving recipe. We’ve been making Butternut Squash Pie for years now. It’s both an easy dessert to make for the holidays, and we think it has better flavor than pumpkin. (Though we do love Mini Pumpkin Pies, too!) Plus, you can make it up to a full day ahead of time, which is ideal when you have a whole feast to make. It’s delicious made with canned squash puree or homemade Butternut Squash Puree. And the texture and flavor is just so darn good. (You may also like my Easy Pumpkin Pie, Easy Pumpkin Cake, Cranberry Apple Pie, and make-ahead Thanksgiving recipes).
Ingredients You Need
To make this Butternut Squash Pie, you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Butternut squash: You can make your own butternut squash puree or buy it canned from the store. Eggs: I use large eggs in my baking, so that’s what I use here. Pumpkin pie spice: This adds warm spice flavor to the mix. Honey: I use honey to sweeten the pie. You can also use maple syrup. Vanilla extract: You can use pure or artificial vanilla extract in this recipe. Milk: I bake and cook with whole milk, so that’s what I recommend here for ultimate richness. Graham cracker crust: You don’t need to prepare the crust too far ahead, but it does need to chill a bit before you add the filling, so plan to do that step first. And yes, you can use a store-bought graham cracker crust if you prefer.
Step-by-Step Instructions
Here’s a look at the process involved in making this Butternut Squash Pie from start to finish. Scroll down to the bottom of this post for the full information. TIP: You can make this pie a day ahead and keep it in the fridge or at room temperature until dessert time.
Tips for Graham Cracker Crusts
After about 30 minutes of cooking, place a tented piece of foil over the pie to prevent the crust from over-browning. So tear off a big piece of foil and crease it in the center. Place that, tent-like, over the pie to cover it without letting the foil touch the filling. You can also use a pie crust shield.
How to Store
We prefer to eat this Butternut Squash Pie chilled, so I almost always make it either a full day ahead or in the morning of the day that we plan to eat it. Cover it with foil or plastic wrap when you put it into the fridge after letting it cool to at room temperature on a wire rack.
Best Tips for Success
Use homemade squash puree or canned. Sub in pumpkin puree if desired. Use nondairy plain unsweetened milk if desired. Use maple syrup instead of honey if desired. To prevent the crust from becoming too brown, after about 30 minutes of cooking, place a tented piece of foil over the pie or use a pie crust shield. You can use a store-bought graham cracker crust if you prefer. Plan to let the pie cool fully before slicing and serving. You can make this pie up to a day ahead and store covered with plastic wrap in the fridge or at room temperature. We prefer to eat this chilled though room temperature is delicious, too. If you have more butternut squash puree, try my Butternut Squash Pasta Bake.
I’d love to hear your thoughts if you make this recipe so please comment below with your feedback and/or questions. I appreciate each comment!
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Pumpkin Cupcakes (with Cream Cheese Frosting)
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Healthy Pumpkin Cookies
This post was first published September 2019.
