Go Back
+ servings
butternut squash pie
Print Recipe
5 from 1 vote

Creamy and Fluffy Butternut Squash Pie

Smooth, creamy, and fluffy are just some of the words that describe this decadent and delicious butternut squash pie. It is an aromatic dessert that tastes even better than the traditional recipe.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American, World
Keyword: butternut squash pie, butternut squash pie recipe, butternut squash recipe
Servings: 10 slices
Calories: 264kcal
Author: Nata


  • pie form
  • rolling pin
  • Bowl
  • baking parchment paper


  • 15 oz butternut squash puree
  • 4 tbsp unsalted butter
  • 4 tbsp brown sugar
  • 1 cup condensed milk
  • 2 egg yolks
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves

For the crust:

  • 1/2 cup unsalted butter
  • 2 1/2 cup all-pursope flou
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 6 tbsp water iced


  • Make butternut squash puree according to the instruction.
  • Knead and pre-bake pie crust according to instruction.
  • Once you have all this prepared, start with the filling. Start with melting unsalted butter in a saucepan, over medium-low heat. Continue cooking it until the butter turns a deep golden brown color and smells nutty. Whisk in the brown sugar until it melts. Remove from the heat and transfer into a large bowl. Pour the butternut squash puree and condensed milk. Whisk a little and then add the remaining ingredients: cinnamon, nutmeg, cloves, vanilla, egg, and yolks. Beat until smooth and fluffy.
  • Assembly the pie. Pour the filling over the pre-baked crust. Bake in a preheated oven at 350 °F for about 30 minutes. Cool the best butternut squash pie before serving.


Calories: 264kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 167mg | Potassium: 130mg | Fiber: 1g | Sugar: 23g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg