Easy Butternut Squash Pie Recipe with Roasted Squash

This easy butternut squash pie recipe makes one creamy 9-inch custard pie, yielding about 8 servings. Roasted butternut squash is pureed until smooth, blended with sugar, warm spices, eggs, evaporated milk, and vanilla, then baked in an unbaked pie crust for a classic dessert with rich seasonal flavor.

The pie tastes like a beautifully fragrant cousin to pumpkin pie, with naturally sweet squash, cinnamon, ginger, nutmeg, and cloves in every silky bite. Plan on 20–30 minutes of preparation, 45–55 minutes to roast the squash, 50–60 minutes to bake the pie, and at least 2 hours of cooling before slicing.

Why You’ll Love This Recipe

This pie is a wonderful way to turn a humble winter squash into a polished dessert. Roasting concentrates the squash’s natural sweetness and gives the puree a pleasantly deep flavor without requiring a complicated pastry filling.

The custard is smooth, warmly spiced, and not overly heavy. It has the familiar comfort of pumpkin pie while offering a slightly honeyed squash flavor that makes every slice feel special.

It is also an excellent make-ahead dessert because the pie needs at least 2 hours to cool before serving. Prepare it earlier in the day, chill it, and add whipped cream just before bringing it to the table.

For another bright dessert idea after enjoying this seasonal pie, take a look at these tangy lime bars.

Ingredients You’ll Need

The ingredient list is short, but each item has an important role in the finished pie. The squash provides color, body, and natural sweetness, while evaporated milk creates the creamy custard texture.

• Butternut squash: Choose one medium squash weighing about 2 pounds. You will puree the roasted flesh and measure 1 1/2 cups for the filling.
• Unbaked pie crust: A 9-inch crust provides the buttery shell for the custard. Fit it into the pie plate before mixing the filling.
• Sugar and salt: Granulated sugar sweetens the squash, while salt brings the spices and creamy flavor into balance.
• Warm spices: Cinnamon, ginger, nutmeg, and cloves provide the familiar autumn aroma.
• Eggs: Three large eggs set the custard as the pie bakes.
• Evaporated milk and vanilla: Evaporated milk adds richness, and vanilla rounds out the squash and spice flavors.

Have all the filling ingredients ready before whisking. This keeps the process simple and helps the eggs, dairy, sugar, and puree combine evenly.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F and prepare the squash. Cut it in half lengthwise, then use a spoon to remove the seeds and stringy center.

Step 2: Arrange the squash halves cut-side down on a baking sheet. Roast for 45–55 minutes, checking for tenderness near the thickest part; the flesh should be soft enough to scoop easily.

Step 3: Allow the roasted squash to cool until it is comfortable to handle. Scoop the flesh from the skin, puree it until completely smooth, and measure exactly 1 1/2 cups for the pie filling.

Step 4: Increase the oven temperature to 425°F. Fit the unbaked 9-inch crust into a pie plate, gently pressing it into the bottom and sides without stretching the dough.

Step 5: Add the measured squash puree, sugar, salt, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and vanilla to a mixing bowl. Whisk until the mixture is smooth and the spices are evenly dispersed.

Step 6: Pour the custard mixture into the prepared crust. Move the pie carefully so the filling does not slosh over the pastry edge.

Step 7: Bake at 425°F for 15 minutes to help set the outer portion of the custard. Reduce the oven temperature to 350°F and bake for another 35–45 minutes, shielding the crust edge with foil or a pie shield if it becomes too dark.

Step 8: Check the center for a slight, gentle wobble while making sure the edges look set. Remove the pie from the oven and cool it completely for at least 2 hours before slicing.

Roasting the Squash for the Best Flavor

Roasting the squash cut-side down is one of the most important details in this recipe. It helps the flesh become sweet and tender while limiting the extra moisture that can make a custard pie watery.

Boiling may seem faster, but it can leave the squash holding more water. A drier, concentrated puree gives the pie a fuller flavor and helps the filling set with a smooth, sliceable texture.

Let the squash cool enough to handle, but do not leave the flesh sitting uncovered for a long time. Puree it thoroughly so no fibrous pieces remain in the custard.

If you enjoy savory squash dishes too, this squash and zucchini casserole is a delicious companion recipe for another meal.

Custard Baking Tips

The two-temperature baking method gives the pie a helpful start at 425°F before finishing more gently at 350°F. This approach sets the edges while allowing the center to cook without becoming tough.

• Watch the wobble: The center should move slightly when the pie is gently nudged, but it should not look liquid.
• Protect the crust: Add foil or a pie shield around the edge if it browns before the filling is done.
• Avoid overbaking: The custard continues to set as it cools, so a firm center in the oven can become too dense later.
• Cool patiently: Allow at least 2 hours of cooling before slicing so the filling can finish setting.

For the cleanest slices, use a sharp knife and wipe the blade between cuts. A small amount of whipped cream on each serving adds richness without hiding the pie’s delicate spice profile.

Serving, Storage, and Make-Ahead Advice

Serve the pie chilled or at room temperature, depending on your preference. Lightly sweetened whipped cream is the classic topping, though a simple dusting of cinnamon also looks beautiful.

Because this is an egg-based custard, keep leftovers refrigerated after serving. Cover the pie loosely and enjoy the remaining slices cold or let an individual slice stand briefly at room temperature before eating.

This pie is especially useful for holiday planning because it can cool while you prepare the rest of the meal. If you are building a larger seasonal menu, pair dessert with a cozy homestyle bread stuffing for a comforting table.

Easy Variations and Pairing Ideas

The recipe is designed to let roasted butternut squash shine, so the best variations are simple. Keep the listed spice amounts for a balanced classic pie, or serve each slice with whipped cream for an extra creamy finish.

A dessert spread can include this pie alongside warm fruit, crisp cookies, or caramel-coated apples. These stovetop caramel apples bring a glossy, buttery contrast to the softly spiced custard.

For a casual gathering, prepare the pie as the centerpiece and offer smaller slices so guests can sample several desserts. If you need a savory snack before dessert, this cheeseburger dip makes a hearty party option.

Easy Butternut Squash Pie

A traditional custard-style pie made with roasted butternut squash puree, evaporated milk, eggs, and cozy baking spices. Serve it chilled or at room temperature with lightly sweetened whipped cream.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 3 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Squash Puree

• 1 about 2 pounds Medium butternut squash

Pie

• 1 crust Unbaked 9-inch pie crust

Pie Filling

• 3/4 cup Granulated sugar
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground nutmeg
• 1/8 teaspoon Ground cloves
• 3 Large eggs
• 1 cup Evaporated milk
• 1 teaspoon Vanilla extract

Method

 

Step-by-Step

1. Heat the oven to 375°F. Cut the butternut squash in half lengthwise and remove the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for 45–55 minutes, or until the flesh is very tender when pierced.
3. Let the squash cool enough to handle safely. Scoop out the flesh, puree it until smooth, and measure 1 1/2 cups for the pie.
4. Increase the oven temperature to 425°F. Fit the unbaked crust into a 9-inch pie plate.
5. Whisk together the squash puree, sugar, salt, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and vanilla until evenly combined.
6. Pour the filling into the crust. Carefully transfer the pie to the oven.
7. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 35–45 minutes. Cover the crust edge with foil or a pie shield if it browns too quickly.
8. The pie is ready when the edges are set and the center has a slight, gentle wobble. Cool completely for at least 2 hours before slicing and serving.

Notes

Roasting the squash cut-side down creates a sweeter puree with less excess water than boiling. Do not overbake because the custard continues setting as it cools. Serve chilled or at room temperature with lightly sweetened whipped cream.

Final Thoughts

This easy butternut squash pie delivers everything you want from a classic autumn custard: a tender crust, creamy filling, gentle sweetness, and fragrant baking spices. Roasting the squash first is the simple step that gives the dessert its concentrated flavor and dependable texture.

Remember to measure 1 1/2 cups of smooth puree, protect the crust if needed, and remove the pie when the center still has a slight wobble. After at least 2 hours of cooling, each slice will be ready for a generous spoonful of lightly sweetened whipped cream.

Make it for a holiday table, a weekend dinner, or any cool-weather afternoon when you want a dessert that feels homemade and welcoming. One roasted squash, a few pantry spices, and an unbaked crust are all it takes to create a pie worth sharing.