As the leaves begin to change and the air grows crisp, our thoughts turn to cozying up with a warm and comforting slice (or two) of pie. And what better way to welcome the fall season than with a creamy butternut squash pie? These sweet and savory treats are the perfect way to showcase the versatility of this beloved winter squash. From classic recipes featuring cinnamon and nutmeg, to creative twists incorporating maple syrup and bourbon, we’ve rounded up 20 delicious butternut squash pie recipes that are sure to satisfy your cravings.
Whether you’re a seasoned baker or just looking for a new fall tradition to add to your repertoire, these pies offer something for everyone. So go ahead, get cozy, and let the aroma of baked squash waft through your home – it’s time to get baking!
Classic Butternut Squash Pie with Cinnamon
A warm and comforting pie that showcases the sweetness of butternut squash, perfectly balanced by a hint of cinnamon.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Scoop out the squash flesh and puree in a blender until smooth.
3. In a separate bowl, whisk together sugar, flour, cinnamon, and salt.
4. Add melted butter, eggs, and squash puree to the dry mixture; mix well.
5. Roll out pie crust and place in a 9-inch pie dish. Fill with the squash mixture.
6. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Maple-Glazed Butternut Squash Pie
Warm up with the sweet and comforting flavors of fall in this Maple-Glazed Butternut Squash Pie. This recipe combines the natural sweetness of butternut squash with the richness of maple syrup, all wrapped up in a flaky pie crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup pure maple syrup
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for brushing pie crust)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine squash, maple syrup, heavy cream, melted butter, cinnamon, nutmeg, and salt. Mix until well combined.
3. Roll out pie crust and place in a 9-inch pie dish. Fill with squash mixture.
4. Brush edges of pie crust with beaten egg.
5. Bake for 45-50 minutes, or until crust is golden brown and filling is set.
Cooking Time: 45-50 minutes
Vegan Butternut Squash Pie with Coconut Milk
Vegan Butternut Squash Pie with Coconut Milk Recipe
Summary:
Warm up this fall season with a creamy and comforting vegan butternut squash pie, made with the richness of coconut milk.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup coconut oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon maple syrup
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and minced garlic in coconut oil until softened.
3. Add the cubed butternut squash, cumin, smoked paprika, salt, and black pepper. Cook for about 10 minutes or until the squash is tender.
4. Stir in the full-fat coconut milk and maple syrup. Bring to a simmer and cook for an additional 2-3 minutes.
5. Roll out the pie crust and fill with the butternut squash mixture. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 50-60 minutes
Spiced Butternut Squash and Pecan Pie
This sweet and savory pie combines the natural sweetness of butternut squash with the warmth of spices and crunch of pecans. Perfect for a fall or winter dessert, this recipe is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup pecan halves
– 1 pie crust (homemade or store-bought)
– 2 large eggs
Instructions:
1. Preheat oven to 375°F.
2. Peel and dice the squash into 1-inch cubes. Place on a baking sheet and roast for 30 minutes, or until tender.
3. In a bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add melted butter and stir until combined.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with roasted squash mixture and top with pecan halves.
5. Beat eggs in a separate bowl and pour over the filling.
6. Bake for 40-50 minutes, or until filling is set and crust is golden brown.
Cooking Time: 1 hour 10 minutes
Butternut Squash Pie with Gingersnap Crust
This recipe combines the warm spices of gingersnaps with the comforting sweetness of butternut squash, creating a unique and delicious pie perfect for the fall season.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 large butternut squash (about 2 lbs), cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– 2 large eggs, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix crust ingredients until well combined. Press into the bottom and up the sides of a 9-inch pie dish.
3. In a large bowl, whisk together filling ingredients until smooth.
4. Pour filling into the prepared crust.
5. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 40-45 minutes
Brown Butter Butternut Squash Pie
Warm up with this sweet and savory pie that combines the comfort of butternut squash with the richness of brown butter.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 tablespoons unsalted butter
– 1/2 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed squash and cook until tender, about 20 minutes.
3. Stir in brown sugar, heavy cream, eggs, and vanilla extract.
4. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the squash mixture.
5. Dot the top of the filling with the remaining 2 tablespoons of butter.
6. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 45 minutes
Butternut Squash and Apple Streusel Pie
This seasonal pie combines the warmth of roasted butternut squash with the sweetness of apples, topped with a crunchy streusel topping. Perfect for cozying up on a chilly fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1/2 cup rolled oats
– 1/2 cup chopped walnuts
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash for 45 minutes, then let it cool.
3. In a large bowl, combine the apples, brown sugar, cinnamon, nutmeg, and salt. Mix well.
4. Roll out the pie crust and place in a 9-inch pie dish.
5. Arrange the apple mixture in the pie crust.
6. Top with the roasted butternut squash.
7. Mix the streusel topping ingredients together, then sprinkle over the filling.
8. Drizzle the melted butter over the streusel topping.
9. Bake for 40-45 minutes or until the crust is golden brown and the apples are tender.
Cooking Time: 1 hour 15 minutes
Gluten-Free Butternut Squash Pie
Enjoy a deliciously sweet and savory pie filled with roasted butternut squash, perfect for the fall season.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise and roast for about 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and puree in a blender or food processor until smooth.
4. In a large bowl, whisk together the gluten-free flour, sugar, salt, cinnamon, and nutmeg.
5. Add the melted butter, eggs, and heavy cream to the dry ingredients and mix until well combined.
6. Stir in the roasted butternut squash puree.
7. Pour the mixture into a 9-inch pie dish and bake for 40-45 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Butternut Squash Pie with Bourbon Whipped Cream
This rich and creamy pie combines the warm spices of autumn with the smooth, velvety texture of bourbon whipped cream. Perfect for a cozy evening or as a unique dessert for your next gathering.
Ingredients:
For the pie:
– 1 (2-3 lb) butternut squash
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the bourbon whipped cream:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons bourbon whiskey
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash for 45 minutes, or until tender. Let cool, then scoop out the flesh and puree in a blender with sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream, milk, eggs, and a pinch of salt.
4. Roll out pie crust and fill with the squash mixture. Top with whipped cream (see below).
5. Bake for 40-45 minutes, or until filling is set.
Bourbon Whipped Cream:
1. In a chilled bowl, whip heavy cream and butter until stiff peaks form.
2. Add bourbon whiskey and powdered sugar; whip until smooth and creamy.
Savory Butternut Squash and Sage Pie
Savory Butternut Squash and Sage Pie Recipe
This savory pie combines the warmth of roasted butternut squash with the earthy flavor of sage, perfect for a comforting fall or winter meal.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon chopped fresh sage
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Toss squash, onion, garlic, olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until the squash is tender.
3. In a blender or food processor, puree the roasted squash mixture with heavy cream and Parmesan cheese.
4. Roll out the pie crust to fit a 9-inch tart pan. Fill with the squash mixture and sprinkle with sage.
5. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: Approximately 1 hour and 20 minutes
Butternut Squash Pie with Candied Walnuts
Warm up to the sweet and savory combination of roasted butternut squash, flaky pie crust, and crunchy candied walnuts. This unique pie is perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– 1/2 cup candied walnuts, chopped
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with sugar, salt, cinnamon, nutmeg, and ginger until smooth.
4. Whisk together heavy cream and eggs. Add the squash mixture and mix well.
5. Roll out the pie crust and fill with the squash mixture.
6. Top with chopped candied walnuts.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: About 1 hour and 20 minutes
Pumpkin-Butternut Squash Hybrid Pie
A sweet and savory twist on traditional pumpkin pie, this hybrid recipe combines the best of both worlds with the added depth of butternut squash. Perfect for fall gatherings or Thanksgiving dessert tables.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/2 cup cooked butternut squash puree
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin, butternut squash, sugar, cinnamon, nutmeg, and salt until smooth.
3. Add heavy cream and whisk until well combined.
4. Beat in eggs until fully incorporated.
5. Roll out pie crust and fill with the pumpkin-butternut mixture.
6. Bake for 40-45 minutes or until the filling is set.
Cooking Time: 40-45 minutes
Butternut Squash Pie with Oatmeal Crust
This comforting pie combines the sweetness of roasted butternut squash with a crunchy oatmeal crust, perfect for a cozy evening dessert or brunch.
Ingredients:
For the crust:
– 1 1/2 cups rolled oats
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 tablespoon maple syrup
For the filling:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together oats, flour, and salt. Add butter and maple syrup; use your fingers or a pastry blender to work into crumbs.
3. Press the crust mixture into the bottom of a 9-inch pie dish.
4. Roast the butternut squash in a separate baking dish with brown sugar, cinnamon, nutmeg, and salt until tender (about 45 minutes).
5. Scoop out the roasted squash and whisk with heavy cream. Pour the filling into the crust-lined pie dish.
6. Bake for 35-40 minutes or until the filling is set.
Cooking Time: 1 hour 15 minutes
Chai-Spiced Butternut Squash Pie
This pie is a perfect blend of spices and sweetness, combining the comfort of butternut squash with the warmth of chai. A delicious twist on traditional pumpkin pie, this recipe will become a new fall favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), cooked and pureed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup chai spice blend (or individual spices: cinnamon, ginger, cardamom, and nutmeg)
– 2 large eggs
– 1/2 teaspoon salt
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together squash puree, heavy cream, sugar, chai spice blend, eggs, and salt until smooth.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Pour the filling mixture into the pie crust.
5. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Butternut Squash Pie with Marshmallow Topping
This sweet and savory pie combines the comforting flavors of roasted butternut squash with a fluffy marshmallow topping, perfect for a cozy fall or winter dessert.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp butter
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
For the marshmallow topping:
– 1 cup marshmallows
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a 400°F (200°C) oven for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with butter, brown sugar, cinnamon, nutmeg, and salt until smooth.
4. Pour the filling into a pre-baked pie crust and bake for 30-40 minutes, or until set.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Fold in marshmallows and spread over the cooled pie.
Cooking Time: About 1 hour 15 minutes
Mini Butternut Squash Hand Pies
These bite-sized treats are perfect for a cozy evening or as a sweet and savory appetizer. Flaky pastry, tender butternut squash, and a hint of spice come together in these mini hand pies.
Ingredients:
– 1 small butternut squash (about 1 lb), cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, butter, sugar, salt, cinnamon, and nutmeg. Use a pastry blender or your fingers to work the mixture into coarse crumbs.
3. Add the mashed butternut squash to the crumb mixture and mix until just combined.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut out circles of dough using a cookie cutter or the rim of a glass.
6. Place a small spoonful of the squash mixture in the center of each circle.
7. Fold the dough over the filling, pressing edges to seal.
8. Brush tops with beaten egg for a golden glaze.
9. Bake for 20-25 minutes, or until golden brown.
Butternut Squash Pie with Hazelnut Crust
Warm up to the flavors of fall with this rich and creamy pie, featuring roasted butternut squash and a crunchy hazelnut crust.
Ingredients:
For the crust:
– 1 cup hazelnuts
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine hazelnuts, oats, brown sugar, and butter; process until coarsely chopped.
3. Press the crust mixture into the bottom of a 9-inch pie dish.
4. Roast the squash cubes in a separate baking dish with 1 tablespoon olive oil at 400°F (200°C) for about 45 minutes, or until tender.
5. In a blender, puree the roasted squash with cream, sugar, salt, cinnamon, and nutmeg.
6. Pour the filling into the prepared crust and smooth out the top.
7. Bake for 40-50 minutes, or until the filling is set.
Cooking Time: About 1 hour 15 minutes
Caramel Drizzled Butternut Squash Pie
Satisfy your sweet tooth with this creamy and caramel-topped butternut squash pie, perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought)
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine squash, heavy cream, sugar, salt, cinnamon, and nutmeg. Mix until well combined.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Pour the squash mixture into the pie crust.
5. Bake for 40-45 minutes or until the filling is set.
6. Remove from oven and drizzle with caramel sauce.
7. Serve warm, topped with whipped cream if desired.
Cooking Time: 40-45 minutes
Butternut Squash Pie with Streusel Topping
This sweet and savory pie combines the comforting flavors of roasted butternut squash with a crunchy streusel topping, perfect for a cozy fall or winter evening.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes in a single layer on a baking sheet at 425°F (220°C) for about 30 minutes, or until tender.
3. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add the roasted squash, heavy cream, and eggs; stir until combined.
4. Pour the filling into a 9-inch pie dish.
5. To make the streusel topping, combine flour, sugar, and cold butter in a small bowl. Use your fingers or a pastry blender to work the butter into the dry ingredients until crumbly.
6. Sprinkle the streusel topping evenly over the filling.
7. Bake for 40-45 minutes, or until the crust is golden brown.
Cooking Time: 40-45 minutes
Roasted Butternut Squash Pie with Cardamom
Transform the flavors of fall into a warm and comforting pie, featuring roasted butternut squash, sweet spices, and a hint of cardamom. This recipe combines the natural sweetness of squash with the aromatic warmth of cardamom, resulting in a unique and delicious dessert.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a blender or food processor, combine roasted squash, sugar, cardamom, salt, and melted butter. Blend until smooth.
5. Stir in egg until well combined.
6. Roll out pie crust to fit a 9-inch pie dish. Fill with the squash mixture and smooth the top.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to delight your taste buds this fall with these 20 creamy butternut squash pie recipes! From classic and comforting to vegan and gluten-free, there’s something for everyone. Try the Maple-Glazed Butternut Squash Pie or the Spiced Butternut Squash and Pecan Pie for a sweet twist. Or go savory with the Savory Butternut Squash and Sage Pie. With recipes featuring ingredients like coconut milk, bourbon whipped cream, and candied walnuts, you’re sure to find a new favorite pie to add to your fall baking repertoire.
