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..


★★★★★ 3 votes

15 Min
1 Hr 5 Min


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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

How to Make Butternut Squash Pie, By Cass


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

    Preheat oven to 425
  • 2In a small bowl, mix the spices with the sugar, set aside.
  • 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.
  • 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.
  • 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.


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About Butternut Squash Pie, By Cass

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

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