Just imagine the cozy aroma of cinnamon and nutmeg wafting from your oven as a golden butternut squash pie cools on the counter. Whether you’re craving classic comfort or a creative twist, this versatile veggie transforms into dreamy desserts perfect for fall gatherings or a sweet weeknight treat. Dive into our roundup of 24 mouthwatering recipes—your next favorite pie is waiting!
Classic Butternut Squash Pie with Cinnamon
Heralding the arrival of autumn’s bounty, this Classic Butternut Squash Pie with Cinnamon transforms humble ingredients into a sublime dessert. Its velvety, spiced filling cradled in a flaky crust offers a comforting warmth that is both nostalgic and sophisticated. Perfect for any gathering, it captures the essence of the season in every slice.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch unbaked pie crust
– 2 cups cooked, mashed butternut squash
– 3 large eggs
– 3/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 425°F (220°C).
2. Place the 9-inch unbaked pie crust in a pie dish and crimp the edges decoratively.
3. In a large mixing bowl, whisk together the 2 cups cooked, mashed butternut squash and 3 large eggs until smooth.
4. Add the 3/4 cup granulated sugar, 1/2 cup heavy cream, 1/2 cup whole milk, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the bowl.
5. Whisk all ingredients vigorously for 2-3 minutes until fully combined and no lumps remain; for a silkier texture, strain the mixture through a fine-mesh sieve.
6. Pour the filling into the prepared pie crust, ensuring it spreads evenly.
7. Bake at 425°F (220°C) for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F (175°C) and continue baking for 45-50 minutes; the pie is done when the center jiggles slightly but the edges are firm, and a knife inserted near the center comes out clean.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set properly.
10. Chill the pie in the refrigerator for 1 hour before serving to enhance the flavors and texture.
Perfectly balanced, this pie boasts a creamy, dense filling that melts on the tongue, with cinnamon and spices providing a warm, aromatic depth. Serve it slightly chilled with a dollop of whipped cream or a drizzle of caramel for an elegant finish, making it a standout centerpiece at any fall table.
Savory Butternut Squash and Sage Pie
Heralding the arrival of autumn’s bounty, this savory butternut squash and sage pie is a celebration of rustic elegance. Its golden crust encases a velvety, herb-infused filling that transforms humble ingredients into a centerpiece worthy of any gathering. The aromatic blend of roasted squash and earthy sage creates a comforting dish that feels both familiar and sophisticated.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1/4 cup fresh sage leaves, chopped
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 tsp ground nutmeg
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 (9-inch) unbaked pie crust
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tablespoon of olive oil on a baking sheet, spreading them in a single layer.
4. Roast the squash for 25 minutes, or until tender and lightly caramelized at the edges.
5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
6. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and chopped sage, cooking for 1 more minute until fragrant.
8. In a large bowl, whisk together the heavy cream, eggs, ground nutmeg, kosher salt, and black pepper until smooth.
9. Gently fold the roasted squash and the onion-sage mixture into the cream mixture.
10. Place the unbaked pie crust in a 9-inch pie dish, pressing it gently into the edges.
11. Pour the filling into the pie crust, spreading it evenly with a spatula.
12. Sprinkle the grated Parmesan cheese evenly over the top of the filling.
13. Bake the pie on the center rack of the oven for 30-35 minutes, until the filling is set and the crust is golden brown.
14. Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing.
Rich and creamy, the filling offers a delightful contrast to the flaky, buttery crust, with the Parmesan forming a delicate, savory crust on top. For a beautiful presentation, garnish each slice with a fresh sage leaf and serve alongside a simple arugula salad dressed with lemon vinaigrette.
Spiced Maple Butternut Squash Pie
Heralding the arrival of autumn’s bounty, this Spiced Maple Butternut Squash Pie transforms humble ingredients into a dessert of remarkable sophistication. Its velvety filling, kissed with warm spices and the deep sweetness of maple, offers a comforting yet elegant finale to any gathering. The flaky, buttery crust provides the perfect textural contrast to the rich, smooth interior.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 2 cups butternut squash puree
– 3/4 cup pure maple syrup
– 1/2 cup heavy cream
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a large bowl.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
5. Gradually add 3 tablespoons of ice water, one tablespoon at a time, mixing just until the dough comes together. Tip: Overworking the dough can make the crust tough.
6. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
7. On a lightly floured surface, roll the chilled dough into a 12-inch circle.
8. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
9. Trim any excess dough, leaving a 1-inch overhang, then crimp the edges decoratively.
10. Place the pie crust in the freezer for 10 minutes to prevent shrinkage during baking.
11. In a separate large bowl, whisk together 2 cups butternut squash puree and 3/4 cup pure maple syrup until smooth.
12. Whisk in 1/2 cup heavy cream, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt until fully combined.
13. Remove the pie crust from the freezer and pour the filling mixture into it.
14. Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 50-60 minutes. Tip: The pie is done when the edges are set and the center jiggles slightly when gently shaken.
15. If the crust begins to brown too quickly, tent the edges with aluminum foil after 30 minutes of baking.
16. Transfer the baked pie to a wire rack and allow it to cool completely for at least 3 hours before slicing. Tip: This cooling period is crucial for the filling to set properly.
This pie achieves a sublime texture, perfectly balanced between a firm custard and a creamy, melt-in-your-mouth consistency. The flavor profile is a harmonious blend of earthy squash, robust maple, and aromatic spices, creating a dessert that feels both nostalgic and novel. Try serving a slice slightly warmed with a dollop of bourbon-infused whipped cream for an extra layer of autumnal indulgence.
Butternut Squash Pie with a Ginger Crust
Tender, caramelized butternut squash meets a warmly spiced, crisp ginger crust in this autumnal pie—a sophisticated twist on the classic that balances sweet, earthy notes with a subtle, aromatic heat. Perfect for holiday gatherings or a cozy weekend dessert, it elevates simple ingredients into an elegant centerpiece. This recipe promises a velvety filling and a crust that crackles with every forkful, offering a comforting yet refined treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1 tbsp granulated sugar
– 1 tsp ground ginger
– 1/4 tsp salt
– 3 tbsp ice water
– 2 cups butternut squash, peeled and cubed
– 1/2 cup heavy cream
– 1/2 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat the oven to 375°F.
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 1 tbsp granulated sugar, 1 tsp ground ginger, and 1/4 tsp salt; pulse until the mixture resembles coarse crumbs.
3. Add 3 tbsp ice water gradually, pulsing just until the dough comes together into a ball.
4. Tip: Handle the dough minimally to keep the butter cold, ensuring a flaky crust.
5. Roll out the dough on a floured surface to a 12-inch circle, then transfer it to a 9-inch pie dish; trim and crimp the edges.
6. Place the pie crust in the freezer for 15 minutes to prevent shrinkage during baking.
7. In a saucepan, combine 2 cups butternut squash with enough water to cover; bring to a boil, then reduce heat and simmer for 15 minutes until tender.
8. Drain the squash and mash it until smooth, then let it cool slightly.
9. In a mixing bowl, whisk together 1/2 cup heavy cream, 1/2 cup brown sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until well combined.
10. Fold the mashed squash into the cream mixture until fully incorporated.
11. Pour the filling into the chilled pie crust, spreading it evenly.
12. Bake at 375°F for 45-50 minutes, until the filling is set and the crust is golden brown.
13. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before serving.
15. Tip: For a glossy finish, brush the crust with a light egg wash before baking.
A silky, spiced filling contrasts beautifully with the snappy ginger crust, creating a dessert that’s both luxurious and homely. Serve it slightly warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch, making it ideal for festive tables or quiet autumn evenings.
Creamy Butternut Squash and Mascarpone Pie
Nestled within the golden hues of autumn’s bounty, this Creamy Butternut Squash and Mascarpone Pie emerges as a sophisticated yet comforting centerpiece, its velvety filling cradled by a flaky, buttery crust that promises a harmonious blend of sweet and savory notes. Each slice reveals a luxurious texture, where the earthy sweetness of roasted squash melds seamlessly with the rich, tangy creaminess of mascarpone, creating a dessert that feels both indulgent and refined. Perfect for holiday gatherings or a cozy evening in, this pie elevates traditional flavors with an elegant twist, inviting you to savor every delicate bite.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 2 cups butternut squash, peeled and cubed
– 1 tbsp olive oil
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil on the baking sheet, spreading them in a single layer.
3. Roast the squash for 25 minutes at 400°F until tender and lightly caramelized, then remove from the oven and reduce the temperature to 350°F.
4. In a food processor, pulse 1 1/2 cups all-purpose flour with 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
5. Gradually add 1/4 cup ice water to the flour mixture, pulsing just until the dough comes together, then shape it into a disk, wrap in plastic, and chill for 15 minutes.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, pressing it gently into the bottom and sides.
7. In a blender, puree the roasted butternut squash until smooth, scraping down the sides as needed.
8. In a large bowl, whisk together 8 oz mascarpone cheese, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until fully combined.
9. Fold the pureed butternut squash into the mascarpone mixture until no streaks remain, ensuring an even consistency.
10. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
11. Bake the pie at 350°F for 35-40 minutes until the center is set and a toothpick inserted comes out clean.
12. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing to set properly.
Yielded from this careful process, the pie boasts a silky, custard-like interior that contrasts beautifully with the crisp, golden crust, offering a subtle warmth from the spices. For a creative presentation, garnish each slice with a dollop of whipped cream and a sprinkle of toasted pecans, enhancing its autumnal charm and adding a delightful crunch.
Vegan Butternut Squash Coconut Pie
Beneath a golden, flaky crust lies a velvety filling that transforms humble butternut squash into a luxurious, dairy-free dessert. This vegan butternut squash coconut pie marries the earthy sweetness of roasted squash with the rich, tropical creaminess of coconut milk, creating a harmonious autumnal treat that will delight vegans and omnivores alike. Its elegant simplicity makes it a stunning centerpiece for any holiday table or cozy gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
– 1 9-inch vegan pie crust
– 4 cups peeled, cubed butternut squash
– 1 13.5-ounce can full-fat coconut milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 400°F (200°C).
2. Arrange the cubed butternut squash in a single layer on a parchment-lined baking sheet.
3. Roast the squash for 25-30 minutes, until the pieces are fork-tender and lightly caramelized at the edges.
4. Transfer the roasted squash to a high-speed blender or food processor and allow it to cool for 10 minutes.
5. Add the full-fat coconut milk, granulated sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract to the blender with the squash.
6. Blend the mixture on high speed for 60-90 seconds, until completely smooth and silky, scraping down the sides as needed.
7. Pour the blended filling into the 9-inch vegan pie crust, using a spatula to smooth the top evenly.
8. Place the filled pie on a baking sheet to catch any potential drips and bake at 400°F (200°C) for 15 minutes.
9. Reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, until the filling is set at the edges and the center has only a slight, gentle jiggle.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours, or preferably overnight, to allow the filling to firm up fully.
The resulting pie boasts a custard-like texture that is remarkably smooth and firm, yet melts luxuriously on the tongue. Its flavor profile is a beautiful balance of sweet, spiced squash and decadent coconut, with no single note overpowering another. For an elegant presentation, serve each slice with a dollop of coconut whipped cream and a delicate sprinkle of toasted coconut flakes.
Butternut Squash and Apple Pie
On crisp autumn days, when the air turns brisk and leaves crunch underfoot, a comforting dessert emerges that marries the earthy sweetness of butternut squash with the bright tartness of apples. This pie, with its flaky crust and warmly spiced filling, offers a sophisticated twist on classic fall flavors, perfect for holiday gatherings or a cozy weekend treat. Its golden-brown top and aromatic spices promise a dessert that is both visually stunning and deeply satisfying.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 2 cups butternut squash, peeled and diced into 1/2-inch cubes
– 2 cups Granny Smith apples, peeled and sliced 1/4-inch thick
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 egg, beaten
– 1 tablespoon coarse sugar
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Add 3/4 cup cold, cubed unsalted butter, and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Tip: Keep the butter cold to ensure a flaky crust. 2. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill. 3. Preheat the oven to 375°F. In another large bowl, combine 2 cups diced butternut squash, 2 cups sliced Granny Smith apples, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Toss gently until evenly coated. Tip: Use firm apples like Granny Smith to hold their shape during baking. 4. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving a 1-inch overhang. 5. Spoon the butternut squash and apple mixture into the pie crust, spreading it evenly. Fold the overhanging dough edges under and crimp them decoratively with your fingers or a fork. 6. Brush the crimped edges with 1 beaten egg, then sprinkle 1 tablespoon coarse sugar over the top for a sparkling finish. Tip: Brushing with egg wash helps achieve a golden-brown crust. 7. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven at 375°F for 55-60 minutes, or until the crust is golden brown and the filling is bubbling in the center. 8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set. During this time, the flavors meld beautifully, resulting in a tender, cohesive texture. Delight in each slice, where the butternut squash lends a creamy, mellow sweetness that balances the apples’ tart crispness, all encased in a buttery, flaky crust. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch, making it a standout dessert for any autumn celebration.
Butternut Squash Pie with Pecan Crumble Topping
Savor the essence of autumn with this butternut squash pie, where a velvety, spiced filling meets a buttery, nutty crumble for a dessert that feels both comforting and sophisticated. The natural sweetness of roasted squash is enhanced by warm spices and a hint of maple, all encased in a flaky crust and crowned with a crunchy pecan topping. It’s a showstopping finale to any fall gathering, offering a delightful twist on traditional pumpkin pie.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 70 minutes
Ingredients
– 1 (9-inch) unbaked pie crust
– 2 cups mashed roasted butternut squash
– 3/4 cup granulated sugar
– 1/4 cup packed light brown sugar
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 cup pure maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/2 cup chopped pecans
– 1/4 cup packed light brown sugar
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the unbaked pie crust in a 9-inch pie dish, crimp the edges, and set it aside.
3. In a large mixing bowl, whisk together the mashed butternut squash, granulated sugar, 1/4 cup light brown sugar, eggs, heavy cream, maple syrup, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
4. Pour the filling mixture into the prepared pie crust, spreading it evenly with a spatula.
5. In a medium bowl, combine the all-purpose flour, chopped pecans, 1/4 cup light brown sugar, and melted butter, stirring with a fork until the mixture resembles coarse crumbs.
6. Sprinkle the pecan crumble topping evenly over the pie filling, covering it completely.
7. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 60 to 70 minutes, or until the filling is set and the topping is golden brown. Tip: To test for doneness, insert a knife near the center; it should come out clean.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Tip: Allowing it to cool fully ensures the filling firms up for neat slices.
9. Serve the pie at room temperature or chilled, as preferred. Tip: For an extra touch, drizzle with additional maple syrup or top with whipped cream just before serving.
The resulting pie boasts a creamy, spiced interior that contrasts beautifully with the crisp, nutty crumble, delivering a rich, autumnal flavor profile. Try serving it alongside a scoop of vanilla bean ice cream to complement the warm spices, or garnish with candied pecans for added texture and visual appeal.
Butternut Squash and Bourbon Pie
Venture into the realm of autumnal elegance with this sophisticated dessert, where the earthy sweetness of roasted butternut squash meets the warm, oaky notes of Kentucky bourbon, all encased in a flaky, buttery crust. This pie offers a refined twist on classic fall flavors, perfect for a holiday centerpiece or an indulgent weekend treat. Its rich, velvety filling promises a harmonious balance that delights the palate with every slice.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
– 1 9-inch pie crust, chilled
– 2 cups butternut squash puree
– 3/4 cup granulated sugar
– 1/4 cup light brown sugar
– 3 large eggs
– 1 cup heavy cream
– 1/4 cup bourbon
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a large mixing bowl, whisk together the butternut squash puree, granulated sugar, and light brown sugar until smooth.
4. Add the eggs one at a time, whisking thoroughly after each addition to ensure a uniform texture.
5. Pour in the heavy cream and bourbon, stirring gently to combine.
6. Incorporate the ground cinnamon, ground nutmeg, ground cloves, and salt, mixing until the spices are evenly distributed.
7. Tip: For a deeper flavor, toast the spices in a dry skillet over medium heat for 1 minute before adding to the filling.
8. Slowly stir in the melted unsalted butter until the mixture is glossy and well-blended.
9. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
10. Tip: To prevent over-browning, cover the crust edges with aluminum foil or a pie shield before baking.
11. Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
12. Tip: Allow the pie to cool completely on a wire rack for at least 2 hours to let the filling firm up properly before slicing.
13. Serve the pie at room temperature or chilled, as desired.
Zesty with spice and luxuriously smooth, this pie boasts a custard-like texture that melts on the tongue, complemented by the subtle warmth of bourbon. For a creative presentation, drizzle each slice with a bourbon-infused caramel sauce or top with a dollop of whipped cream infused with a hint of vanilla. Its complex flavors deepen when made a day ahead, making it an effortless yet impressive dessert for gatherings.
Butternut Squash Pie with Honey and Nutmeg
Warm, golden butternut squash transforms into a velvety, spiced filling, cradled in a flaky, buttery crust and sweetened with a delicate honeyed kiss. This autumnal pie marries the earthy sweetness of roasted squash with the warm, aromatic whisper of nutmeg, creating a dessert that feels both comforting and sophisticated. It’s a celebration of seasonal produce, perfect for holiday gatherings or a cozy weekend treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 medium butternut squash (about 2 pounds)
– 1 9-inch unbaked pie crust
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 400°F. Halve the butternut squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the flesh is very tender when pierced with a fork.
2. Remove the squash from the oven and let it cool until easy to handle, about 15 minutes. Scoop the flesh into a large bowl, discarding the skin, and mash it thoroughly with a fork until smooth.
3. Reduce the oven temperature to 350°F. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively. For a crisp crust, chill it in the refrigerator while preparing the filling.
4. In a separate bowl, whisk the eggs until light and frothy, about 1 minute. Add the granulated sugar, honey, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt, whisking until fully combined and smooth.
5. Gradually pour the egg mixture into the mashed squash, stirring constantly with a spatula until the filling is uniform and no streaks remain. This ensures even flavor distribution.
6. Pour the filling into the chilled pie crust, smoothing the top with the spatula. Tap the dish gently on the counter to release any air bubbles.
7. Bake at 350°F for 50-60 minutes, or until the center is set and a knife inserted near the edge comes out clean. The edges of the crust should be golden brown.
8. Transfer the pie to a wire rack and let it cool completely, at least 2 hours, to allow the filling to firm up properly before slicing.
Lusciously smooth and richly spiced, this pie offers a creamy texture that melts on the tongue, with the honey’s floral notes balancing the squash’s natural sweetness. Serve it slightly warmed with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch, making it a standout centerpiece at any autumn table.
Gluten-Free Butternut Squash Pie
Delightfully creamy and warmly spiced, this gluten-free butternut squash pie offers a sophisticated twist on a classic autumn dessert. Its velvety filling, cradled in a crisp, nutty crust, delivers a harmonious balance of sweet and earthy flavors that will impress at any gathering. Perfect for those seeking a refined yet approachable treat, it’s a celebration of seasonal ingredients transformed into an elegant finale.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ cups almond flour
– ¼ cup coconut oil, melted
– 1 tablespoon maple syrup
– 2 cups butternut squash puree
– ¾ cup coconut sugar
– 3 large eggs
– 1 cup coconut milk
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine 1 ½ cups almond flour, ¼ cup melted coconut oil, and 1 tablespoon maple syrup until a crumbly dough forms.
3. Press the dough evenly into a 9-inch pie dish, forming a crust about ¼-inch thick up the sides.
4. Bake the crust for 10 minutes, or until lightly golden, then remove from the oven and let cool slightly.
5. In a large bowl, whisk together 2 cups butternut squash puree, ¾ cup coconut sugar, 3 large eggs, 1 cup coconut milk, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon salt, and 1 teaspoon vanilla extract until smooth.
6. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
7. Bake the pie for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
8. Let the pie cool completely on a wire rack for at least 2 hours to firm up before slicing.
9. Chill the pie in the refrigerator for 1 hour to enhance the texture and flavor.
A silky, custard-like filling with subtle spice notes contrasts beautifully with the crumbly, nut-based crust, creating a dessert that’s both indulgent and wholesome. For a creative presentation, garnish each slice with a dollop of coconut whipped cream and a sprinkle of toasted pecans, or serve it slightly warmed to accentuate its aromatic warmth.
Butternut Squash and Cream Cheese Pie
Venturing into the realm of autumnal desserts, this butternut squash and cream cheese pie offers a sophisticated twist on classic flavors, blending the earthy sweetness of roasted squash with the luxurious tang of cream cheese in a flaky, buttery crust. It’s a celebration of seasonal produce transformed into an elegant centerpiece, perfect for gatherings that call for a touch of warmth and refinement.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch pie crust, unbaked
– 2 cups butternut squash, peeled, seeded, and cubed
– 1 tbsp olive oil
– 8 oz cream cheese, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy cream
Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil on the baking sheet, spreading them in a single layer.
3. Roast the squash for 25 minutes until tender and lightly caramelized, then remove from the oven and let cool completely. Tip: Roasting enhances the squash’s natural sweetness and ensures a smooth filling.
4. Reduce the oven temperature to 350°F. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
5. In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, about 2 minutes.
6. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
7. Stir in 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until combined.
8. Mash the cooled roasted squash with a fork or puree in a food processor until smooth, then fold it into the cream cheese mixture.
9. Gradually pour in 1 cup heavy cream, stirring gently until the filling is uniform and silky. Tip: Avoid overmixing to keep the texture light and airy.
10. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
11. Bake at 350°F for 50-60 minutes, until the center is set and a knife inserted comes out clean. Tip: If the crust browns too quickly, cover the edges with foil to prevent burning.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Zesty and velvety, this pie boasts a creamy, custard-like texture with subtle spice notes that complement the rich squash flavor. Serve it chilled with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch, making it a standout dessert for any fall occasion.
Gingerbread-Spiced Butternut Squash Pie
Tender butternut squash, roasted to caramelized perfection, meets the warm embrace of classic gingerbread spices in this autumnal pie—a sophisticated twist on tradition that promises a velvety, spiced filling encased in a flaky, buttery crust. This elegant dessert marries the earthy sweetness of squash with the nostalgic comfort of ginger, cinnamon, and cloves, creating a harmonious balance that’s both refined and deeply satisfying. Perfect for holiday gatherings or a cozy evening, it elevates the humble pie into a show-stopping centerpiece.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 70 minutes
Ingredients
– 1 9-inch pie crust, unbaked
– 2 cups butternut squash puree
– 3/4 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C).
2. Place the unbaked pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. In a large mixing bowl, combine the butternut squash puree, granulated sugar, heavy cream, eggs, ground ginger, ground cinnamon, ground cloves, salt, melted butter, and vanilla extract.
4. Whisk the mixture vigorously for 2-3 minutes until completely smooth and well-blended, ensuring no lumps remain for a silky texture.
5. Pour the filling into the prepared pie crust, using a spatula to scrape the bowl clean.
6. Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean, checking at 50 minutes to avoid overbaking.
7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up properly.
8. For best results, chill the pie in the refrigerator for 1 hour before serving to enhance the flavors and texture.
9. Slice and serve the pie at room temperature or slightly chilled.
Delightfully smooth and richly spiced, this pie offers a creamy, melt-in-your-mouth filling with a subtle warmth from the gingerbread spices. The butternut squash lends a natural sweetness that pairs beautifully with the buttery crust, making each bite a comforting yet elegant experience. For a creative twist, serve it with a dollop of whipped cream infused with a hint of orange zest or alongside a scoop of vanilla bean ice cream to complement the autumnal notes.
Roasted Butternut Squash and Caramelized Onion Pie
Just as the crisp air of autumn settles in, a savory pie emerges to capture the essence of the season. This roasted butternut squash and caramelized onion pie offers a symphony of sweet, earthy flavors encased in a flaky, golden crust, making it the perfect centerpiece for any gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large yellow onions
– 2 tbsp unsalted butter
– 1 tsp brown sugar
– 1 cup heavy cream
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– 1/4 tsp ground nutmeg
– 1 (9-inch) unbaked pie crust
Instructions
1. Preheat the oven to 400°F.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes and place them on a baking sheet.
4. Drizzle the squash with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper, tossing to coat evenly.
5. Roast the squash in the preheated oven for 25 minutes, or until tender and lightly browned at the edges.
6. While the squash roasts, thinly slice the yellow onions.
7. Heat the remaining 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-low heat.
8. Add the sliced onions to the skillet and cook, stirring occasionally, for 20 minutes until they soften.
9. Stir in 1 tsp brown sugar and continue cooking the onions for an additional 10 minutes, until deeply caramelized and golden brown.
10. Remove the roasted squash from the oven and reduce the oven temperature to 375°F.
11. In a large mixing bowl, whisk together 1 cup heavy cream, 3 large eggs, 1/2 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, and the remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth.
12. Gently fold the roasted squash and caramelized onions into the cream mixture until well combined.
13. Place the unbaked pie crust in a 9-inch pie dish and pour the filling into the crust, spreading it evenly.
14. Bake the pie at 375°F for 40 minutes, or until the filling is set and the crust is golden brown.
15. Let the pie cool on a wire rack for at least 15 minutes before slicing.
Upon slicing, the pie reveals a creamy, velvety interior with tender chunks of squash and sweet onions, all embraced by a crisp, buttery crust. Its rich, savory notes pair beautifully with a simple arugula salad, or serve it warm as a comforting main dish that highlights the best of fall produce.
Conclusion
Ready to cozy up with some seasonal baking? This roundup offers 24 scrumptious butternut squash pie recipes, from classic to creative, perfect for your fall table. We hope you find a new favorite! Give one a try, then pop back to let us know which you loved. If you enjoyed this collection, please share it on Pinterest to spread the baking joy. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
