Butternut Squash Pie

Butternut Squash Pie Recipe

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Samantha Bideau


This is a very rustic pie. Reminiscent of pumpkin pie but so much better


☆☆☆☆☆ 0 votes

2 (9") pies


  • 2 1/4 lb
    butternut squash
  • 1/2 c
    butter, softened
  • 2 c
  • 4
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 13 oz
    can evaporated milk
  • 2
    (9") pie shells

How to Make Butternut Squash Pie


  1. Preheat oven and cookie sheets to 375*.
  2. Boil peeled squash in water until easily pierces with a fork. Cool slightly.
  3. Place in large mixing bowl, beat until smooth with electric mixer. Stir in butter and sugar.
  4. Beat eggs in one at a time. Mix in spices, salt, and milk.
  5. Pour into unbaked pie shells. Bake on preheated cookie sheets for 70 minutes, or until knife inserted in center comes out clean

Printable Recipe Card

About Butternut Squash Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

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