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Butternut Squash Pie


This is an eggless, delicious pie that is not too sweet…just right! (You will need a large pie plate for this pie. )

Makes one 9.5 inch pie.



  • 1 1/2 c all purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp sugar
  • 2 Tbsp cold butter, coarsely shreaded
  • 1/3 c vegetable shortening
  • 4-6 Tbsp ice water
  • Filling:

    • 4 c butternut squash, peeled, cubed (1/2 inch pieces)
    • 1 (12 oz) can evaporated milk
    • 1 c sugar
    • 1/4 c cornstarch
    • 1 Tbsp pumpkin pie spice
    • 3/8 tsp salt
    • 1 1/2 Tbsp melted butter



    1. In a large bowl, whisk together the flour, salt and sugar.
    2. Add butter and shortening; cut them into the flour with a pastry cutter or fork until well-distributed and the texture is like coarse meal.
    3. Add ice water a tablespoon at a time until the dough just comes together. Form a disc shape without overworking the dough.
    4. Roll the dough out between sheets of wax paper until 10.5 inches in diameter.
    5. Place crust in a 9.5 inch pie plate and flute the edges. Chill while making the filling.

    Filling and Baking:

    1. Preheat oven to 375 degrees F.
    2. Place the squash in a pot and cover with water. Bring to boiling over medium heat. Cook 10 minutes or until very tender. Drain well and cool slightly.
    3. Place squash in blender (or use stick blender or hand masher). Add one-half of the evaporated milk and all of the sugar. Process until very smooth. *(If using stand blender, remove center of lid and cover the opening tightly with a clean towel while processing.)
    4. Mix remainder of evaporated milk with cornstarch, pumpkin pie spice, salt and melted butter. Add to pureed squash and stir until well-blended.
    5. Pour squash mixture into the chilled crust. Bake 1 hour, or until set up. Cool at least an hour before serving. This pie is also good cold.

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