Autumn’s cozy embrace calls for the sweet, nutty flavors of butternut squash, and what better way to celebrate this seasonal delight than with a pie? Whether you’re a seasoned baker or just starting out, our roundup of 12 Delicious Sweet Butternut Squash Pie Recipes promises to inspire your next kitchen adventure. From classic to creative twists, there’s a pie here to satisfy every craving. Let’s dive in!
Classic Sweet Butternut Squash Pie
Yesterday, as the golden hues of sunset painted the kitchen, the idea of baking a sweet butternut squash pie seemed like a gentle embrace from autumn itself. The process, a meditative dance between measuring and mixing, promised warmth and comfort in every slice.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tablespoons ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, whisk together the flour and salt for the crust. Tip: Keeping the butter cold ensures a flaky crust.
- Add the diced butter to the flour mixture. Use your fingers to press the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess.
- In another bowl, combine the butternut squash puree, sugar, salt, cinnamon, ginger, and cloves. Tip: For a smoother filling, ensure the squash puree is completely cooled before mixing.
- Beat in the eggs one at a time, then slowly stir in the evaporated milk until the mixture is smooth.
- Pour the filling into the prepared crust. Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
With its velvety texture and a symphony of spices, this pie is a celebration of fall. Serve it slightly warm with a dollop of whipped cream for an extra touch of indulgence.
Vegan Sweet Butternut Squash Pie
Golden hues of autumn inspire this comforting dessert, a vegan sweet butternut squash pie that whispers of cozy evenings and the simple joy of baking. Gently spiced and lovingly crafted, it’s a testament to the beauty of plant-based ingredients coming together in harmony.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled
- 1/4 cup ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup coconut sugar
- 1/2 cup full-fat coconut milk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the all-purpose flour and chilled vegan butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 15 minutes to firm up.
- In another bowl, whisk together the butternut squash puree, coconut sugar, coconut milk, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly for clean cuts.
Silky and rich, this pie offers a delightful contrast between the flaky crust and the creamy, spiced filling. Serve it with a dollop of coconut whipped cream or a sprinkle of toasted pecans for an extra touch of elegance.
Gluten-Free Sweet Butternut Squash Pie
Moments like these, when the kitchen is quiet and the world outside seems to pause, are perfect for creating something sweet and comforting. This gluten-free sweet butternut squash pie is a tender embrace of autumn flavors, a recipe that feels like a secret shared between friends.
Ingredients
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/2 tsp salt
- For the filling:
- 2 cups butternut squash puree
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium bowl, mix almond flour, melted coconut oil, maple syrup, and salt until a dough forms. Tip: The dough should stick together when pressed but not feel overly wet.
- Press the dough evenly into a 9-inch pie dish, covering the bottom and sides. Tip: Use the bottom of a measuring cup to smooth the crust for an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, whisk together butternut squash puree, coconut sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Tip: Cover the edges of the crust with foil if they begin to brown too quickly.
- Allow the pie to cool completely on a wire rack before serving to let the flavors meld.
Gently spiced and luxuriously smooth, this pie carries the warmth of butternut squash in every bite. Serve it with a dollop of coconut whipped cream for an extra touch of indulgence, or enjoy a slice as is, letting the natural sweetness shine.
Spiced Sweet Butternut Squash Pie
Yearning for a taste of autumn any time of year, this spiced sweet butternut squash pie brings warmth and comfort to your table with its rich, velvety filling and aromatic spices.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the chilled butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- In another bowl, whisk together the butternut squash puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, and salt until smooth.
- Pour the filling into the prepared crust. Tip: To prevent spills, place the pie dish on a baking sheet before filling.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Autumn’s essence is captured in every slice of this pie, with its creamy texture and a harmonious blend of spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Maple Glazed Sweet Butternut Squash Pie
Zephyrs whisper through the kitchen as the golden hues of butternut squash meet the sweet embrace of maple, a dance of flavors waiting to unfold. This pie, a tender homage to autumn’s bounty, cradles the warmth of spices and the rustic charm of homemade pastry, inviting a moment of quiet indulgence.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups butternut squash, roasted and pureed
- 3/4 cup maple syrup
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together flour and salt for the crust. Add chilled butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Tip: This prevents the crust from puffing up.
- In a bowl, combine squash puree, maple syrup, heavy cream, eggs, cinnamon, nutmeg, cloves, and salt for the filling. Whisk until smooth.
- Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 45-50 minutes, until the filling is set and a knife inserted comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours before serving.
Yielding to the fork with a silky texture, each slice of this pie is a mosaic of velvety squash and aromatic spices, the maple glaze lending a glossy sheen and a whisper of sweetness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Chocolate Swirl Sweet Butternut Squash Pie
Amidst the quiet hum of the kitchen, where the light filters in just so, there’s a recipe that feels like a hug in dessert form. It’s a blend of the familiar and the unexpected, where the earthy sweetness of butternut squash meets the rich, velvety swirls of chocolate.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- For the chocolate swirl:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep the crust tender.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then chill for 30 minutes.
- For the filling, whisk together the butternut squash puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, and nutmeg until smooth.
- Pour the filling into the chilled crust. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
- In a small saucepan, melt the chocolate chips with heavy cream over low heat, stirring until smooth. Drizzle over the pie filling, then use a toothpick to swirl the chocolate into the squash mixture.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool completely on a wire rack before serving.
Once cooled, the pie reveals a silky texture, with the squash offering a subtle sweetness that perfectly complements the dark chocolate swirls. Serve it with a dollop of whipped cream or a sprinkle of sea salt to enhance the flavors even further.
Coconut Milk Sweet Butternut Squash Pie
Venturing into the kitchen on a quiet afternoon, the thought of baking something that whispers of autumn’s warmth yet carries the lightness of summer feels just right. This pie, with its velvety butternut squash filling and the subtle sweetness of coconut milk, is a bridge between seasons, inviting a moment of pause and savor.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups cooked butternut squash, mashed
- 3/4 cup coconut milk
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp as desired. Chill in the refrigerator for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Tip: This step, known as blind baking, ensures a crisp crust.
- In a blender, combine the mashed butternut squash, coconut milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
- Pour the filling into the pre-baked crust. Bake for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: To prevent overbrowning, cover the edges of the crust with foil if necessary.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Just as the pie cools, the flavors deepen, marrying the earthy sweetness of butternut squash with the creamy richness of coconut milk. Serve it with a dollop of whipped coconut cream for an extra layer of indulgence, or enjoy a slice as is, letting the simplicity of its flavors shine.
Pecan Topped Sweet Butternut Squash Pie
Remembering the first time I baked this pie, the kitchen filled with a warmth that seemed to slow time itself. The sweet aroma of butternut squash and pecans weaving through the air, promising a dessert that’s as comforting as it is indulgent.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups mashed butternut squash
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the topping:
- 1/2 cup chopped pecans
- 2 tbsp granulated sugar
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and flute the edges.
- In another bowl, whisk together the mashed butternut squash, brown sugar, eggs, heavy cream, cinnamon, nutmeg, and cloves until smooth.
- Pour the filling into the crust. Tip: Tap the pie plate gently on the counter to remove any air bubbles.
- Bake for 40 minutes. Meanwhile, mix the pecans, granulated sugar, and melted butter for the topping.
- Sprinkle the pecan topping over the pie and bake for an additional 20 minutes, or until the filling is set. Tip: Check the pie at the 15-minute mark to prevent over-browning.
- Let the pie cool on a wire rack for at least 2 hours before serving.
Gently slice into the pie to reveal its creamy, spiced filling, perfectly contrasted by the crunchy pecan topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
Mini Sweet Butternut Squash Pies
Today, as the light fades softly outside, I find myself drawn to the warmth of the kitchen, where the sweet, nutty aroma of butternut squash fills the air. These mini pies, with their golden crusts and velvety filling, are a humble celebration of autumn’s bounty, perfect for sharing or savoring in quiet moments.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups butternut squash, roasted and mashed
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini pie pan.
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles to fit your mini pie pan, pressing gently into the bottoms and sides.
- In another bowl, combine the mashed butternut squash, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, and nutmeg. Whisk until smooth.
- Pour the filling into the prepared crusts, filling each about 3/4 full. Tip: Leave a little space at the top to prevent overflow during baking.
- Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: A toothpick inserted into the center should come out clean when done.
- Allow the pies to cool in the pan for 10 minutes before transferring to a wire rack.
Each bite of these mini sweet butternut squash pies offers a delicate balance of creamy filling and flaky crust, with spices that whisper of cozy evenings. Serve them warm, perhaps with a dollop of whipped cream or a drizzle of caramel, to elevate their humble charm.
Sweet Butternut Squash Pie with Graham Cracker Crust
Today, as the light fades gently into evening, I find myself drawn to the warmth of the kitchen, where the sweet, earthy aroma of butternut squash promises comfort. This pie, with its graham cracker crust, is a tender embrace of autumn’s bounty, a reminder of the simple joys that cooking can bring.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking the pie.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to press the crust evenly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. This step helps the crust hold its shape when filled.
- In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, and salt until smooth. Pour the filling into the pre-baked crust.
- Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges of the crust with foil if they begin to brown too quickly.
- Allow the pie to cool completely on a wire rack before serving. This patience ensures the filling sets properly for the perfect slice.
Just out of the oven, this pie is a harmonious blend of creamy and crisp, with the spices lending a warmth that lingers. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Bourbon Infused Sweet Butternut Squash Pie
Whispering to the quiet of the kitchen, the bourbon infused sweet butternut squash pie emerges as a tender embrace of autumn’s bounty, its warmth a gentle nod to the season’s fleeting moments.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tablespoons ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup bourbon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Tip: This step prevents the crust from puffing up.
- In a large bowl, combine the butternut squash puree, brown sugar, eggs, heavy cream, bourbon, cinnamon, nutmeg, cloves, and salt for the filling. Whisk until smooth.
- Pour the filling into the pre-baked crust. Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: The pie should jiggle slightly in the center when shaken gently; it will firm up as it cools.
- Allow the pie to cool completely on a wire rack before serving.
Offering a silky texture with a whisper of bourbon warmth, this pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, its spices dancing lightly on the palate.
Sweet Butternut Squash Pie with Whipped Cream
How the gentle sweetness of butternut squash can transform into a pie so comforting, it feels like a hug in every bite. This recipe, with its creamy filling and fluffy whipped cream topping, is a testament to the simple pleasures of autumn baking.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups butternut squash puree
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup chilled, diced unsalted butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 15 minutes.
- In a bowl, whisk together 2 cups butternut squash puree, 3/4 cup brown sugar, 2 large eggs, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until smooth.
- Pour the filling into the pre-baked crust. Bake for 45 minutes, or until the filling is set.
- While the pie cools, beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form.
- Serve the pie at room temperature, topped with whipped cream.
The pie’s filling is luxuriously smooth, with a depth of flavor that balances sweetness and spice. For an extra touch, drizzle with caramel or sprinkle with toasted pecans before serving.
Conclusion
Outstanding flavors await in these 12 sweet butternut squash pie recipes, perfect for any home cook looking to spice up their dessert menu. Whether you’re a pie novice or a seasoned baker, there’s something here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking!
