Butternut Squash Pie, By Cass

Cassie *


I decided to try this pie with the over abundance of butternut squash we grew this summer. It was delicious!!

The recipe is for 2 pies. I will be covering this with fresh whipped cream to take to my Mom's for Thanksgiving..

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★★★★★ 3 votes
15 Min
1 Hr 5 Min


baked, 9 inch pie crusts
2 1/2 c
pureed butternut squash
2 can(s)
(12 ounces each) carnation evaporated milk
1 tsp
large eggs
1 1/2 tsp
ground cinnamon
1/2 tsp
cayenne pepper
1/2 tsp
ground cloves
1 1/2 c


Step 1 Direction Photo

1Prepare 2 - 9 in. unbaked pie crusts and set aside.

Preheat oven to 425

Step 2 Direction Photo

2In a small bowl, mix the spices with the sugar, set aside.

Step 3 Direction Photo

3In a large bowl, beat eggs; add the squash and mix well, add the milk, stirring till well blended.

Add the spice mixture, whisk till thoroughly blended.

Step 4 Direction Photo

4Now, it's ready to go into the pie crust. Pour even amounts into each pie crust.

Cover the edges of crust with foil; this helps to keep it from getting too brown.

5Bake at 425 degree for 15 minutes, then turn the oven down to 350, an continue to bake another 45 to 50 minutes; or until wooden pick comes out clean.

Step 6 Direction Photo

6Remove from oven and place on baking racks to cool.

When done cooling, store in the refrigerator.

7If only making one pie, half the recipe.

I used 9 in. deep dish pie plates, only because I wanted to leave space on top to cover with fresh whipped cream.

I would recommend a regular 9 in. pie plate, if not using a topping.


About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #squash, #butternut