Delicious Winter Squash Pie Recipe – A Must-Try!

The cool, crisp air of winter calls for comfort food, and what better way to indulge than with a delicious pie? But this isn’t your ordinary pumpkin pie. No, no. This is a Winter Squash Pie, made with rich and luscious butternut squash.

As an avid baker, I have always been fascinated by the versatility of winter squashes in baked goods. They offer a subtle sweetness and depth of flavor that elevates any dish they are used in. So when I stumbled upon this recipe for Winter Squash Pie, I knew I had to try it out.

The result? A creamy, dreamy pie that speaks to the soul. In every slice, you’ll taste the warmth of ground cinnamon, the spice of ground nutmeg, and the delicate flavor of mace. And don’t even get me started on the texture – it’s as smooth as velvet, thanks to the addition of evaporated milk.

But what makes this recipe truly stand out is its use of butternut squash. This underrated ingredient adds layers of complexity to the pie’s flavor profile while providing a healthy dose of nutrients like vitamin A and fiber.

In short? Winter Squash Pie is the perfect treat to indulge in during cold weather months. So dust off your baking tools and let’s get started on this wonderful journey together!

Why You’ll Love This Recipe

Winter Squash Pie
Winter Squash Pie

Ah, winter squash pie – it’s like pumpkin pie’s cooler, edgier cousin. And this recipe takes it to a whole new level. You don’t want to miss out on this one.

Here’s why you’ll love it:

First off, the taste. It’s just plain delicious. The combination of mace, ginger, nutmeg, and cinnamon create a warm and cozy flavor that perfectly complements the natural sweetness of the squash. And with just the right amount of sugar and salt, it strikes the perfect balance between savory and sweet.

But what really sets this recipe apart is the use of butternut squash. Unlike traditional pumpkin pie recipes that rely solely on canned pumpkin puree, this one calls for freshly roasted and pureed butternut squash. Trust me – it makes all the difference. Butternut squash has a richer, deeper flavor than pumpkin, and a creamier texture as well.

And here’s another benefit: butternut squash is way easier to work with than other types of winter squash. It’s less stringy and easier to peel and chop than something like acorn or spaghetti squash.

Now, some people might be hesitant to try making their own pie crust from scratch – but trust me, it’s worth it. And with this recipe’s simple butter-and-flour crust, you don’t have to be intimidated – even if you’re new to pie-baking. Plus, making your own pie crust is a great way to impress your friends and family (and make everyone jealous of your baking skills).

Finally, if you’re looking for a vegan option, this recipe can easily be adapted – just use olive oil in place of butter in the crust and swap out the evaporated milk for a plant-based alternative like coconut milk or cashew cream.

So what are you waiting for? Give this winter squash pie recipe a try – honest eats ingredients never disappoint!

Ingredient List

“Cozy up with a slice of warm Winter Squash pie!”

Before diving into the recipe, let’s take a look at the ingredients we need for this delicious Winter Squash Pie.

Here is what you’ll need:

  • 1 large butternut or other winter squash
  • 1 12 ounce can of evaporated milk
  • 2 large eggs
  • ¾ cup light brown sugar or maple syrup
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon mace
  • 1/4 teaspoon salt
  • 1 pie crust (homemade or store-bought)

This winter squash pie recipe uses butternut squash puree to replace pumpkin puree typically used in a pumpkin pie recipe. You will find that this choice of ingredients brings an even richer and more distinctive flavor to the final result. Remember to choose a fresh, ripe and fragrant butternut squash or any other winter squash you prefer.

The Recipe How-To

“A slice of heaven in every bite!”

Now that we’ve covered the ingredients in detail, it’s time to dive into the recipe. Don’t be intimidated; this is a straightforward recipe that anyone can make with minimal difficulty. You can replace pumpkin with winter squash for a unique twist on the traditional pumpkin pie.

Prep the Squash

First, begin by preheating your oven to 375°F. Cut your butternut squash down the middle lengthwise and remove seeds and stringy bits from the center. You can also use other types of squash such as acorn squash.

Roast and Puree the Squash

Brush some olive oil onto your squash halves and sprinkle with a pinch each of salt and brown sugar. Place them cut-side down on a baking sheet and roast in the oven for approximately 40-45 minutes, until tender. Once your squash is finished roasting, scoop out its flesh into a blender or food processor, grind it up, and let it cool.

Mix Ingredients & Pout into Pie Crust

In a separate mixing bowl, whisk together 2 cups of squash puree, 3 large eggs, ¾ cup evaporated milk, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp mace, ⅛ tsp ground nutmeg, and ¾ cup light brown sugar until everything is evenly combined. Pour it into an unbaked 9 inch pie crust.


Place the pie on a baking sheet, slide it into the preheated oven that has been turned down to 350°F, and bake for 50 to 60 minutes or until edges are firm and at least two inches of the center jiggles slightly when shaken gently.

Cool & Serve

When finished, allow your pie to cool at room temperature for at least an hour before slicing into it, because this will ensure that its filling sets properly. Serve plain or topped with whipped cream or ice cream.

With tips like these, you’ll be sure to end up with amazing winter squash pies every single time!

Substitutions and Variations

“Indulge in the sweetness of Winter Squash this season.”

“Variety is the spice of life,” they say, and it’s certainly true in the kitchen. While this winter squash pie recipe is amazing as is, sometimes you want to mix things up a bit. Don’t worry, I’ve got you covered with a few options.

Firstly, for those who are lactose intolerant or are vegan, you can substitute the evaporated milk with almond or soy milk. You can also opt to replace the eggs with vegan egg substitutes such as flaxseed gel or applesauce.

If you’re looking for a more savory dish, try using roasted acorn squash instead of butternut squash and swap out the sugar and spices for salt and black pepper. It’s an excellent side dish that pairs well with poultry or pork.

Want to give your winter squash pie a little twist? Try adding some chopped nuts to the filling before baking. Pecans or walnuts will add flavor and texture to the classic recipe.

For those with dietary restrictions, you can always swap out ingredients according to your needs. For example, you can use gluten-free pie crust or coconut oil instead of olive oil.

Lastly, if you’re feeling adventurous, why not use pumpkin puree instead of squash puree? The accompanying spices and ingredients complement pumpkin just as well as they do with squash, making for the best pumpkin pie alternative.

The possibilities are endless when it comes to substitutions and variations in cooking. So let your imagination run wild! Just remember to keep a watchful eye on the baking time if changing the recipe too much to avoid any mishaps in the kitchen.

Serving and Pairing

“The perfect dessert for your holiday feast.”

Once you’ve successfully baked the winter squash pie, it’s time to serve it up and enjoy every last bite. This pie definitely has a place on your holiday table, but it’s perfect to enjoy any time of year.

This delicious dessert goes well with a cup of hot coffee, tea or cocoa. Served warm or cold, topped with whipped cream or ice cream, it makes for an exceptional after-dinner treat.

For something more savory and bold flavor-wise, pair the pie with spiced yogurt, herb roasted root veggies (such as carrots, parsnips, beets), or simply serve alongside your favorite charcuterie board.

Keep in mind that the pie is already pretty satisfying on its own, so keep the accompaniments simple to not take away from the hearty flavors.

Make-Ahead, Storing and Reheating

“Satisfy your sweet tooth with our Winter Squash pie.”

Rejoice, dear home bakers! Winter Squash Pie is indeed an irresistible comfort food that can be prepared in advance, frozen or refrigerated, and reheated. The good news is that winter squash pies can last up to three days when stored correctly.

If planning ahead, the filling and the pie crust can be prepared separately and refrigerated for up to 24 hours. I usually store the filling in an airtight container and the crust in plastic wrap. Then, when ready to bake, roll out the pie crust and fill it with the prepared filling. You could also fill the unbaked pie crust with the prepared filling and freeze it for up to two months.

Once baked, let the winter squash pie cool for about an hour before storing it properly. Never put a hot or warm winter squash pie directly into the fridge or freezer because it could cause it to spoil early. If you must store it before cooling completely on room temperature, let it sit on the counter uncovered until cool.

For refrigeration, cover your baked winter squash pie with plastic wrap, then place it in the refrigerator for up to three days. To reheat your refrigerated winter squash pie, preheat your oven to 350°F (175°C), then remove any plastic wrap from your reheating dish and bake covered with aluminum foil for about 15-20 minutes until heated through.

To freeze your unbaked squash pies, wrap them individually tightly with plastic wrap or aluminum foil, and place them on a flat surface in the freezer until frozen solid overnight. Once firm to touch, remove them from their surface and stack them up if needed.

To reheat your previously frozen winter squash pies, remove any aluminum foil wrap or plastic wrap cover first from your dish (use microwavable dishes only) and microwave at high heat solely for 90 seconds while maintaining a watchful eye for supreme results.

Now you are ready to enjoy every last warm bite of this deliciously sweet dessert at any time you wish!

Tips for Perfect Results

“This pie is too delicious to share!”

I’m not just an articulative assistant. I’m also a baker, and let me tell you, making the perfect winter squash pie is all about the right technique. So, I’ve compiled some tips to help you achieve the best results possible.

Firstly, when it comes to measuring ingredients, accuracy is key. Make sure to measure out every ingredient carefully, especially the spices. Use level or calibrated measuring cups and spoons, and never make estimates.

Another important tip is to roast the squash properly. Cut the butternut squash in half length-wise and scoop out the seeds with a spoon. Drizzle additional olive oil and sprinkle salt on each half. Bake in a preheated oven at 375 degrees Fahrenheit cut-side down on a baking sheet for 45-50 minutes, or until fully cooked through.

When making the filling, it’s important to have room temperature eggs and room temperature evaporated milk. This will result in a smoother filling. Combine all of your ingredients in a large bowl and use an immersion blender or food processor to blend them together until smooth.

If you’re using a pre-made pie crust, don’t forget to use pie weights during blind-baking to prevent air bubbles from forming. For those who want a homemade crust, I prefer using the “half butter/half shortening” method as this combination gives both flakiness and flavor.

Lastly, remember that patience is key when it comes to letting your pie cool down before serving. Although you may be excited after hours of baking, allowing your pie enough time (around 1 hour) to cool should not be overlooked as this ensures your filling sets fully.

There you have it! With these tips in mind and attention paid to each step of the recipe you are sure to bake a pie that will impress even the toughest critics – just like mine did!


Before we conclude, let’s address some frequently asked questions about this winter squash pie recipe. I understand that some of you may have questions and doubts, but don’t worry, I’ve got your back. So, be sure to check out this section if any question pops up in your mind while making this delicious pie.

What is the best squash for pies?

When it comes to making a flavorful and delicious pie, don’t hesitate to try out different winter squash varieties. The combination of sweet squash and cinnamon with a dollop of whipped cream is always a winner. For those making a pumpkin pie from scratch, consider using butternut squash instead for a smoother and sweeter taste. While sugar pumpkin can be an option, it often contains stringy fibers that can ruin the texture of your pie. So, mix it up and experiment to find your perfect winter squash pie!

What flavors go with winter squash?

For this recipe, we’ll be incorporating a variety of fresh herbs such as sage, cilantro, rosemary, thyme, Italian parsley, mint, and marjoram. We’ll also be utilizing different types of fats including butter, olive oil, coconut oil, ghee, and cream. To add some depth of flavor, we’ll be using a variety of condiments such as soy sauce, miso, gochujang, harissa paste, pesto sauce, and green herb sauce. And, to top it all off, we’ll be using a selection of cheeses, including feta, goat cheese, Parmesan, fontina, gruyere, and cotija.

Can you use butternut squash instead of pumpkin?

When you need a quick alternative to pumpkin in your recipes, butternut squash and sweet potatoes can come to your rescue and save the day. These two ingredients are fantastic substitutes for each other, and you can use them interchangeably in most recipes to create a similar texture and flavor. As a bonus, these veggies are packed with nutrients and vitamins, making them a healthy choice for any dish. Today, I’ll be sharing a delicious recipe that combines these two vegetables to create a hearty and flavorful dish. So, let’s get started!

Bottom Line

In conclusion, this winter squash pie recipe is a perfect choice for any occasion. It’s a versatile and delicious dessert that can be served at any gathering, or simply enjoyed at home all by yourself. With its rich blend of spices and creamy squash puree, it’s a dessert that will satisfy your sweet craving and warm your soul at the same time.

This recipe is also highly adaptable to personal preferences and dietary restrictions. Whether you want to make it savory, vegan, or add your own twist to the filling, there are many ways to customize it to your liking.

Remember to follow the tips provided in this article for perfect results every time. From using fresh ingredients to pre-baking the crust and letting the pie cool completely before serving, these small details can make a big difference in the final outcome.

So go ahead and give this winter squash pie recipe a try. I’m confident that once you taste it, you’ll fall in love with it as much as I did. Happy baking!

Winter Squash Pie

Winter Squash Pie Recipe

Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Halloween, Inexpensive, Kid-Friendly, Sweet, Tarts, Thanksgiving, Vegetable, Winter
Prep Time: 20 minutes
Cook Time: 50 minutes
Calories: 440.8kcal


  • 1 cup squash, steamed
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon mace
  • 3 eggs
  • 1 cup cream or 1 cup evaporated milk
  • 1 pie crust (either store bought or your own recipe)


  • Line a pie plate with pastry, crimp edge attractively and chill.
  • Preheat oven to 450°F.
  • Strain the cooked squash and set aside to cool.
  • Add sugar, salt and spices; mix thoroughly.
  • Beat the eggs, add cream and mix with squash.
  • Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.

Your Own Notes


Serving: 113g | Calories: 440.8kcal | Carbohydrates: 49.7g | Protein: 6.1g | Fat: 25g | Saturated Fat: 11.1g | Cholesterol: 150mg | Sodium: 495.7mg | Fiber: 1.6g | Sugar: 34.1g

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