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Spiced Butternut-Squash Pie

Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2004


  • 1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces
  • 1 cup half-and-half
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked
  • Whipped cream (optional)


  1. Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.

  2. Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.

  3. Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).

  4. Cool completely. Serve with whipped cream, if desired.

Cook's Notes

To prepare the squash: Halve squash lengthwise, peel with a vegetable peeler or paring knife, and then scoop out seeds with a spoon.

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