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–+ servings

Butternut Pumpkin Pie Recipe

This delightful dessert combines the natural sweetness of butternut squash with a creamy and rich homemade custard filling.
Baked in a flaky all-butter crust, this pie offers a vibrant and flavorful alternative to traditional pumpkin pie, perfect for any dessert table.
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Active Time 45 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Butternut Custard:

  • 1 medium butternut squash approx. 7 inches long, 4 inches at base; 24 oz
  • 2 cups quick condensed milk at room temperature
  • 1/2 cup packed light brown sugar
  • 1 tablespoon vanilla extract or bourbon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter melted
  • 3 large eggs

For the Crust & Topping:

  • 1 fully baked all-butter pastry crust 9-inch
  • 1 cup whipped cream optional
  • 5 ounces crushed toffee bits optional

Instructions
 

Prepare the Squash Purée:

  • Preheat the oven to 400°F and adjust the rack to the lower-middle position.
  • Halve the butternut squash lengthwise, scoop out seeds, and place cut side down on a foil-lined baking sheet.
  • Roast until tender (about 45 minutes), then let it cool slightly.
  • Scoop out the flesh and process in a food processor or pass through a sieve to make a smooth purée. Measure out 14 ounces (1 3/4 cups). Refrigerate or use immediately.

Make the Pie Filling:

  • Reduce oven temperature to 375°F.
  • In a mixing bowl, whisk together the squash purée, quick condensed milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, and cloves.
  • Add melted butter and eggs, whisking until smooth.

Assemble and Bake:

  • Pour the custard mixture into the pre-baked crust. Place the pie on a baking sheet.
  • Bake for about 25 minutes, until the edges of the custard are firm.
  • Reduce the oven temperature to 350°F and bake an additional 25 minutes, or until the custard is just set in the center (200°F using a probe thermometer).

Cool and Serve:

  • Let the pie cool to room temperature, about 2 hours.
  • Garnish with whipped cream and toffee bits, if desired.

Notes

Make-Ahead Tips: All components can be prepared ahead—freeze the crust, refrigerate the purée for up to one week, and prepare the filling in advance.
Variation: Add 3/4 cup cold or frozen Snickerstreusel topping after reducing the oven temperature to 350°F. Bake an additional 5 minutes for a crunchy topping.
Keyword butternut pie recipe, dessert recipes, easy dessert recipes, fall dessert ideas, homemade pumpkin pie, squash pie recipe
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