Butternut Squash Pie

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This Butternut Squash Pie is a delicious twist on traditional pumpkin pie! It's made with homemade roasted butternut squash purée, pure maple syrup and warm spices, all baked in a buttery, flaky pie crust. It's creamy, luscious and perfect for Thanksgiving!

Prep Time25

Cook Time1 45

Total Time2 10

Course: Sweets

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 263kcal

Author: Marcie

Equipment

Ingredients

For the pie crust and squash

1 9" pie crust
3 lb. butternut squash see note 1

For the filling

2 cups butternut squash puree
1.25 cups half and half
3/4 cup pure maple syrup see note 2
2 large eggs
1 tablespoon cornstarch see note 3
1 teaspoon vanilla extract
1.5 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt

Instructions

Roast the butternut squash

Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and remove the seeds. Place cut-side down on a parchment-lined rimmed baking sheet and roast for 45–60 minutes, or until tender. Cool slightly, then scoop out the flesh and purée in a food processor until smooth. Measure out 2 cups. This can be done up to 1-2 days in advance.

Prepare the crust

Place the pie disc on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1″ – 2" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking. Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and trim and crimp the edges. Chill it in the refrigerator for 30 minutes to chill the butter back up before baking.

Prepare the pie

Increase the oven temperature to 425 degrees. Place the butternut squash puree, half and half, maple syrup, eggs, cornstarch, cinnamon, ginger, vanilla and salt in a medium bowl and whisk well to combine.
Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is set but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.
Remove from heat and cool completely on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill completely. Serve with whipped cream and enjoy!

Notes

Pro tip: A 3 lb. butternut squash yields roughly 3 cups of puree. Reserve the extra cup for risotto or baking!
The maple syrup can be swapped with the same amount of sugar. If using sugar, increase the half and half to 1 1/4 cups.
The cornstarch stabilizes the pie and prevents cracks. To prevent lumps in the pie, mix it with 1 tablespoon of the cold half and half until smooth before adding it to the pie filling.
Store leftover pie covered in the refrigerator for up to 3–4 days. Serve chilled or let it stand at room temperature briefly before serving.

Nutrition