How to Make Butternut Squash Pie: A Step-by-Step Guide for a Delicious Fall Dessert

Few desserts embody the warmth and comfort of autumn like a homemade butternut squash pie. This recipe guides you through each step, ensuring a perfectly spiced, creamy filling nestled in a flaky crust. Whether you’re a seasoned baker or a beginner looking for a rewarding challenge, this guide makes crafting this classic pie approachable and enjoyable.

Why You’ll Love This Recipe

This butternut squash pie recipe is more than just a set of instructions; it’s a celebration of seasonal flavors. Here’s why you’ll keep coming back to this recipe:

• Unrivaled Flavor: The combination of sweet butternut squash, warming spices, and a buttery crust creates a symphony of flavors that’s impossible to resist.
• Easy to Follow: We’ve broken down the process into clear, concise steps, making it easy for bakers of all levels to achieve fantastic results.
• Versatility: This pie is incredibly versatile. Serve it as a festive dessert for Thanksgiving or Christmas, or enjoy a slice with a warm cup of coffee on a cozy afternoon.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups (180g) all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (113g) unsalted butter, chilled and cubed
• ¼ cup (60ml) ice water, plus more as needed

For the Filling:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• ¼ cup (60ml) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• ½ cup (120ml) heavy cream
• ¼ cup (60ml) milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• Pinch of salt

Equipment You’ll Need:

• 9-inch pie plate
• Food processor (optional, but recommended for the crust)
• Large bowl
• Whisk
• Baking sheet
• P parchment paper
• Rolling pin

Let’s Make Butternut Squash Pie!

Making the Pie Crust:

1. Combine dry ingredients: In a food processor or large bowl, whisk together the flour, salt, and sugar.
2. Cut in the butter: If using a food processor, pulse the butter into the flour mixture until it resembles coarse crumbs. If working by hand, use a pastry blender or your fingers to rub the butter into the flour until you achieve the same texture.
3. Add ice water: Gradually add the ice water, one tablespoon at a time, pulsing or mixing until the dough just comes together. Do not overwork the dough.
4. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Preparing the Butternut Squash:

1. Roast the squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of melted butter and spread it in a single layer on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until tender, turning halfway through.
2. Make the puree: Once the squash has cooled slightly, scoop the flesh into a food processor or blender and puree until smooth. Set aside to cool completely.

Making the Filling:

1. Combine wet ingredients: In a large bowl, whisk together the remaining melted butter, sugar, eggs, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, and salt.
2. Incorporate the squash: Gradually whisk in the cooled butternut squash puree until the filling is smooth and well combined.

Assembling and Baking the Pie:

1. Preheat oven and prepare the crust: Preheat oven to 350°F (175°C). Roll out the chilled pie crust on a lightly floured surface to a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Trim and crimp the edges as desired.
2. Blind bake the crust: Prick the bottom of the crust with a fork. Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden.
3. Pour in the filling: Pour the butternut squash filling into the pre-baked pie crust.
4. Bake: Bake for 50-60 minutes, or until the filling is set and the center is just slightly jiggly. If the edges of the crust begin to brown too quickly, cover them loosely with foil.

Tips for the Best Butternut Squash Pie:

• Don’t overmix the crust: Overmixing develops gluten, which can lead to a tough crust.
• Use cold ingredients: Cold butter and ice water are essential for creating a flaky crust.
• Taste and adjust spices: Feel free to adjust the spices to your liking. For a warmer flavor, add a pinch of cardamom or allspice.
• Cool completely before slicing: Allowing the pie to cool completely allows the filling to set properly, preventing a runny slice.

FAQs

Can I use canned butternut squash puree?

Yes, you can use canned puree as a convenient alternative. One 15-ounce can of puree is equivalent to one medium roasted butternut squash.

How do I prevent the crust from getting soggy?

Blind-baking the crust helps prevent sogginess. Additionally, make sure the squash puree is completely cool before adding it to the filling.

Can I freeze butternut squash pie?

Yes, this pie freezes beautifully. Wrap the baked and cooled pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving and Enjoying Your Butternut Squash Pie:

This pie is best served at room temperature or slightly warm. To reheat, warm gently in a preheated 300°F (150°C) oven for 10-15 minutes. Add a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.