Here me out: the best pumpkin pie does not start with a can. It’s made from homemade roasted and puréed butternut squash, which takes barely any effort. I promise you this roasted butternut squash pie will be the best pumpkin pie you ever make.

Slice of butternut squash pie.

In Kristin Kimball’s The Dirty Life, Kristin writes: “Pumpkin shmumpkin, winter squash has more flavor and better texture.”

So true. I have been making this squash pie with butternut squash for nearly a decade now, and it always receives rave reviews.

Are you skeptical about switching up your pumpkin pie routine?

Consider this: Would you agree that butternut squash makes the silkiest soup and the creamiest pasta sauce? For these same reasons, it makes the most custardy “pumpkin” pie.

Don’t let the work of roasting a butternut squash deter you. Dare I say it? It’s easy as pie! How many times do you roast a squash over the course of a winter? You can do it in your sleep.

I promise you: If you forget the pumpkin this year, you won’t be disappointed.

Slice of butternut squash pie.

How to Make Roasted Butternut Squash Pie, Step by Step

First, you’ll need to roast the butternut squash:

Two butternut squash on a countertop.

Halve one to two lengthwise, scoop out the seeds, rub the cut surface lightly with olive oil, and place on a parchment-lined sheet pan:

Halved butternut squash unbaked on a parchment-lined sheet pan.

Roast until the flesh is knife tender, 45-60 minutes depending on the size of the squash:

Halved roasted butternut squash on a sheet pan,

Let cool briefly, then scoop the flesh into a food processor:

A food processor filled with roasted butternut squash.

Purée until smooth:

A food processor filled with puréed roasted butternut squash.

I make the filling, combine eggs, sugar, heavy cream, salt, and spices in a large bowl:

A large bowl filled with heavy cream, eggs, sugar, salt and spices for roasted butternut squash pie.

Whisk until smooth:

The cream, eggs, sugar and spices for butternut squash pie all whisked together.

Then add 2 cups of the butternut squash purée:

A large bowl filled with the filling ingredients for roasted butternut squash pie.

Whisk again until smooth:

The filling for butternut squash pie whisked together in a large bowl.

For this pie, you’ll need one parbaked pie crust. See this recipe post for a how-to:

A parbaked pie crust on a cooling rack.

Place the pie crust on a parchment-lined sheet pan and pour in the butternut squash filling:

A butternut squash pie ready for the oven.

Bake for about an hour or until the edges feel set and the center feels slightly jiggly:

A butternut squash pie in the oven.

Let cool completely… see recipe box regarding cracks:

A just-baked butternut squash pie, with a cracked top.

Decorate with pie crust cookies, if you wish:

A butternut squash pie decorated with pie crust cookies.
A butternut squash pie decorated with pie dough cookies.

Cut and serve.

Slice of butternut squash pie.
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Slice of butternut squash pie.

Roasted Butternut Squash Pie

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5 from 15 reviews

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Description

Pumpkin shpumpkin! A roasted butternut squash purée makes the silkiest, smoothest, tastiest pumpkin pie you can imagine.

Notes: 

  • For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below.
  • I love my Emile Henry pie plate (similar to this one).
  • Also, if you cannot muster the energy to roast a butternut squash — but please please try…you won’t be disappointed — you can use one 15-oz can of pumpkin purée in place of the 2 cups of squash purée.
  • One medium butternut squash (2 lb. 10oz) yields about 3 cups purée. 
  • On Cracking: More often than not, my butternut squash pie will crack after it has finished baking. I have researched why this happens and consistently have found two answers: overcooking and cooling too quickly. The solutions? Do not over-bake the pie; do not let it cool too quickly. I have tried both: I test the custard with an instant-read thermometer and end the baking when it reaches 175ºF. I turn the oven off after the pie has reached 175ºF, crack the oven door, and let the pie cool slowly. No matter what I do, the pie cracks. My solution:
  • Pie Crust Cookies

Ingredients

For the pie crust:

For the pie:

  • 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
  • 1 1/2 cups heavy cream
  • 3 eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground or powdered nutmeg
  • 1/8 teaspoon ground cloves (I omit)

For the whipped cream:

  • 1 cup heavy cream
  • confectioners’ sugar
  • flaky sea salt, such as Maldon

Instructions

  1. Preheat the oven to 400ºF.
  2. Halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake on a parchment-lined baking sheet, cut-side down, until very soft, about an hour (but start checking after 45 minutes).
  3. Lower the oven temperature to 350ºF. 
  4. When the squash is cool enough to handle, scoop out the flesh, transfer it to a food processor, and puree until smooth. Measure out 2 cups. In a large bowl, whisk together the eggs, cream, salt, sugar, and spices. Whisk in the squash.
  5. Place the parbaked pie shell on a parchment-lined baking sheet. Add the squash mixture to the pie shell and bake at 350ºF for 55 to 65 minutes or until the center is barely set. Let cool completely before serving.
  6. To make the salted whipped cream: Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and beat until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty.
  • Prep Time: 25 minutes
  • Cook Time: 1 hours 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American