slice of butternut squash pie with whipped cream
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Butternut Squash Pie

Nutty and buttery, this delicate butternut squash pie is a unique change from the classic pumpkin pie on your holiday table. You can substitute pumpkin, acorn or Hubbard squash in this easy recipe.
Course Dessert
Cuisine American - Southern
Keyword squash, thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 511kcal
Author Marye Audet-White



  • 1 pie crust unbaked, 10-inch or deep dish 9-inch


  • 2 pounds Butternut Squash may use acorn, Hubbard, pumpkin, etc
  • 1 cup heavy whipping cream
  • 3/4 cup light brown sugar packed
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon Ceylon works well in this
  • 1/2 teaspoon salt kosher
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg whole nutmeg freshly grated
  • 1/8 teaspoon ground chipotle powder
  • 2 eggs lightly beaten

Topping (optional)

  • 1/2 cup butter
  • 1/4 cup light brown sugar
  • 1/4 cup pecans chopped


  • Place piecrust in a 9-inch deep-dish pie pan.
  • Trim and flute the edges.


  • Cut squash in half, remove seeds.
  • Brush with butter.
  • Bake, cut side down, on a buttered baking dish until tender - about 30 minutes.
  • Place cooked squash pulp in a food processor or mixer and blend until it is smooth.
  • Measure out two cups into a large bowl. Save any remaining squash for something else.
  • Add the squash pulp and the remaining ingredients to a bowl and blend with a whisk until smooth.
  • Pour into the prepared piecrust.
  • Bake for 40 to 50 minutes, or until a knife inserted just off center comes out clean.
  • Cool.

Optional Topping

  • Melt the butter in a small saucepan.
  • Whisk in the brown sugar until smooth and no longer gritty.
  • Pour over the top of the pie and sprinkle with pecans.



  • Pie is done when it registers 175F on an instaread thermometer poked in the center.
  • Pie is best if it is chilled overnight.
  • Refrigerate leftovers promptly.
  • Cool, wrap in plastic wrap and freeze for up to 3 months.
  • May substitute any winter squash for butternut.
  • Calorie count includes the pecan topping.


Calories: 511kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 371mg | Potassium: 526mg | Fiber: 3g | Sugar: 35g | Vitamin A: 12846IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 2mg