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Butternut Squash Pie Recipe With Photos


Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Winter squash pie with a spoonful of whipped cream

Winter squash pie with a spoonful of whipped cream

Easy for the Beginning Baker

Even if you never baked a pie in your life, this recipe is a great place to start. In just a few minutes, you can put this recipe together and have it baking in the oven. The best part is that there's no crust to make.

You'll need a nine-inch pie dish and a few basic ingredients from the pantry to get started. The five main ingredients include:

  • Canned or frozen cooked butternut squash
  • Evaporated milk
  • Fresh eggs
  • Granulated sugar
  • Stick of margarine or butter. Add a spoonful of flour and a dash of cinnamon for flavor, and you're almost there.

If you have an electric mixer, it saves some effort, but the pie will come out just fine if you use a whisk or a hand beater to mix the ingredients together.

Once you've made this easy pie, you'll want to make it again and again. That spicy aroma of the pie baking in your oven will bring curious family members into the kitchen to see what's cooking. Come try this nutritious dessert that even your kids will love. A bit like spicy custard, they won't even know it is a vegetable unless you tell them.

No crust needed for this squash pie

No crust needed for this squash pie

Equipment Needed

  • 9-inch pie dish (glass or metal)
  • Mixing bowl (medium)
  • Measuring spoons
  • Spatula
  • Electric or hand mixer
Using fresh butternut squash makes this recipe really tasty.

Using fresh butternut squash makes this recipe really tasty.


  • 2 cups baked butternut squash, or a 15 oz. can or a 10 oz package of frozen
  • 1 (13-ounce) can evaporated milk
  • 4 eggs
  • 1 cup granulated sugar
  • 1 stick / 4 ounces butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Dash each of salt, cinnamon and nutmeg, to taste
  • 1 tablespoon vegetable shortening (Crisco Solid or Pam)


  1. Preheat the oven to 350° F.
  2. Grease a 9-inch pie dish with a thin coating of vegetable shortening or non-stick spray.
  3. In a medium-sized mixing bowl, cut the butter into small pieces and let it soften to room temperature.
  4. Mix the sugar and softened butter together until it's creamy.
  5. Add the eggs, one at a time, mixing after each egg is added.
  6. Mix a tablespoon of flour with the cinnamon, nutmeg and salt and blend these into the egg mixture.
  7. Stir in the cooked squash using either canned, frozen (left in the refrigerator overnight to thaw) or 2 cups of cooled, baked squash.
  8. Add the vanilla extract.
  9. Slowly stir in the evaporated milk. The mixture will be watery with loose, floating bits of butter after it is poured into the baking dish.
  10. Bake for 1 hour.
If you don't have fresh butternut squash, you can use canned for this recipe.

If you don't have fresh butternut squash, you can use canned for this recipe.

To use fresh-baked squash, substitute two (2) cups for the canned or frozen squash. The link takes you to my article on how to bake fresh butternut squash.

I've been making this pie since the seventies using canned squash. Recently I tried using fresh-baked and even frozen squash. The pie comes out delicious whether using canned, frozen, or fresh squash.

Cooked fresh squash gives the pie an incredible flavor and texture.

Cooked fresh squash gives the pie an incredible flavor and texture.

You can also use frozen squash. Defrost it in the refrigerator for 24 hours.

You can also use frozen squash. Defrost it in the refrigerator for 24 hours.

My six-year-old often asked me the same question during dinner until it became like a ritual.

"Will you be passing out dessert tonight, Mommy?" My answer was always the same.

"Only if you eat your vegetables." He would laugh and shovel in the rest of whatever was on his plate. He loved this nutritious pie and eagerly asked for seconds.

The pie gets puffy as it bakes, like a pumpkin pie.

The pie gets puffy as it bakes, like a pumpkin pie.

When you pour the mixture into a greased nine (9) inch glass or metal pie dish it will be watery and liquid. Don't worry, it will solidify during the baking process. The butter and flour are what forms a nice top crust.

This is how the pie looks after it cools for a few minutes after it's baked.

This is how the pie looks after it cools for a few minutes after it's baked.

Carefully remove the pie from the oven and cool on a wire rack before serving. The pie starts out looking rather puffy, but as it cools, it settles down to look more like pumpkin pie.

Cut the cooled pie into eight (8) slices and add a dash of whipped cream or Cool Whip topping before serving.

The pie may be served either warm or cold.

Store any leftover pie in the refrigerator and use it within seven days.

I hope you'll give this recipe a try. You may be surprised at the creamy texture and subtle difference between this and standard holiday pies.

Delicious with or without whipped cream topping.

Delicious with or without whipped cream topping.

Tips for Successful Pie Baking

  • Be sure the oven is fully up to temperature before putting the pie in to bake.
  • Don't open the oven door during the first hour of baking time. This drops the temperature in the oven and may cause your baked goods to fall with the change of temperature.

© 2011 Peg Cole


Peg Cole (author) from North Dallas, Texas on March 10, 2020:

Hello Pauline,

I'm not sure if you saw the photo in the article of the pie before it was baked. The squash doesn't look like it blended in smoothly but it bakes together just fine. Sorry this didn't work out for you. I've never had poor results and have used this recipe since the 70s.

Pauline Scheers on March 09, 2020:

Why did it curdle on me the squash would not mix in?

Peg Cole (author) from North Dallas, Texas on November 18, 2017:

This one definitely goes way back, Barbara. I love old recipes too.

Barbara Miller on November 17, 2017:

I love old fashioned recipes.

Peg Cole (author) from North Dallas, Texas on November 16, 2017:

Vivian, I hope you enjoy this veggie as much as we do!

Vivian on November 16, 2017:

I will try this trying to find other vegetable because we are diabetic.

Peg Cole (author) from North Dallas, Texas on May 15, 2016:

Hi Margie, The flavor of the butternut squash is much like pumpkin. I've never tried a pie with yellow squash. Sounds interesting.

Margie's Southern Kitchen from the USA on May 14, 2016:

I have never had the pleasure to try butternut squash, I have made a squash pie with yellow squash and it is delish!

Peg Cole (author) from North Dallas, Texas on March 17, 2013:

Hello Au fait. Yes, it works just as well with frozen. In fact, that is the only way I found it at first. Only recently have I been able to locate the canned squash which I found at Target. For the frozen, I just let the package thaw ovenight in the refrigerator and blend it in the usual way. Thanks so much for the visit and the nice comments.

C E Clark from North Texas on March 15, 2013:

This looks so yummy! I didn't know you could buy butternut squash in a can. I know it's good for you and I must say this recipe really intrigues me. Now I'm going to have to hunt down a can of butternut squash. I guess frozen would work just as well? I've seen frozen butternut squash.

Peg Cole (author) from North Dallas, Texas on November 10, 2012:

Missed you too Gloshei. So much to catch up on. Hope you are doing well. Let me know how you like it, would you?

Gloria from France on November 10, 2012:

Guess what Peg 12 months down the line and I have finally got some!!

now I can at least try your recipe, will let you know.

Not been around much, so I have a lot to catch up with. Guess I missed you all.

Sweettooth on November 09, 2012:


It came out amazing!! especially with the cake powder/butter mixture on top! i used lemon flavored cake mix. sooo yummy. added a nice lil crunchy texture on top.

I have to get some ice cream!! thanks again!

i will be using this again very soon!

Peg Cole (author) from North Dallas, Texas on November 09, 2012:

Hello SweetTooth,

This recipe can also be made with fresh butternut squash by substituting 2 cups of baked squash for the canned or frozen. There is a link above to a hub I wrote on how to prepare freshly baked squash too.

I've used this recipe successfully for nearly 30 years and have never used extra flour since the one tablespoon is just enough to form a pretend crunch on the top. The interior starts off very liquid like but during the baking process it turns into a creamy custard texture. I'm sure your adaptation will be delicious too. Hope you'll let me know if you liked your version of the pie.

Thanks so much for sharing your experience with this recipe and hope you enjoy!

Peg Cole (author) from North Dallas, Texas on November 09, 2012:

Lizz, You're welcome!

sweetTooth on November 09, 2012:

I have this in the cooling as we speak. I had some left over Butternut squash and decided to give this a try. i had to do a few things differently, though. for one, i had an actual butternut squash, so boiled it then peeled skin away and mashed up it up until smooth. i didn't measure this, I get so lazy when it coms to measuring so i think i added to much.

anyway, i left didn't use a quarter of the evaporated milk, because it seemed to watery. I also added 4T of flour instead of the one because i felt i needed it to be thickened as well as a bit of baking powder.

i put it in two different baking dishes because i didn't have one big enough to fit all of a tiny bowl, i took some butter and some cake batter and mushed it up in my hands and sprinkled on top of the smaller baking dish. i did this with some pumpkin dessert i made and it came out great s i decided to try it again with one of pies. hope it comes out great. I'll write again if it does. if it doesn't well . . .


lizz on November 09, 2012:


Peg Cole (author) from North Dallas, Texas on June 11, 2012:

Hello Barbarainnc. That is a good suggestion, to put any extra filling in glass custard dishes! Thank you for taking time to share that info. The shallow pie dish will not hold all the ingredients. It comes out best if using a deep dish pie pan. Smiles! Peg

Barbarainnc on June 06, 2012:

Make sure you use a deep dish glass dish. I only had a regular 9 inch pie pan and put the extra filling in glass custard dishes. It is in the oven now!!! :) :) Thanks for posting your recipe!!! :) :)

Peg Cole (author) from North Dallas, Texas on March 06, 2012:

Hello Jack

Thanks so much for lunch yesterday and for looking at this recipe. Let me know if you want to give it a try and I'll bake you one. I hope you will like the new article I plan on releasing tomorrow. It's a review of your restaurant!


Mr. Wok on March 06, 2012:

Wow!! Peggy, your pie looks so delicious!!

Peg Cole (author) from North Dallas, Texas on March 05, 2012:

Ask_DJ_Lyons, Hello. So sorry about missing your nice comment. I had no idea until last year that it came in a can. Finally found it at Target. The frozen kind is usually only available in winter. Thanks so much for dropping in and taking time to write a comment.


Peg Cole (author) from North Dallas, Texas on March 05, 2012:

Hello Gloshei,

First my apologies for missing your nice comment. Hope you have found some of this vegetable by now. Maybe I can send you some seeds and you can grow it and start your own market for this item. !!

Cheers, my friend.


Ask_DJ_Lyons from Mosheim, Tennessee on November 29, 2011:

Peg, thanks for sharing this delicious-sounding recipe. I had no idea you could get butternut squash in a can or that it could be made into a pie. Well done on the pictures. I may have to try this sometime. Thanks!

Gloria from France on November 03, 2011:

That sounds great Peg I can't wait, still looking for it I will have to ask some friends to bring some over from UK otherwise.

Bon Apetite!!

Peg Cole (author) from North Dallas, Texas on November 03, 2011:

Hello Gloshei, Well I've found a nice butternut squash fresh in the produce department. After I finish taking pics of it I'm off to try out a recipe for cooking it. Then I'll turn it into pie and see how it does. Will let you know. See you at the table.

Gloria from France on October 27, 2011:

Glad to hear it, I promise to get more professional! one day.

God bless.

Peg Cole (author) from North Dallas, Texas on October 26, 2011:

My darling Gloshei - What are they thinking in France? Not to tin butternut squash is a lost opportunity. Perhaps you could start a new industry or ask your grocer if he can stock it. In the meantime I'll send you a slice of pie in the mail. Not really, too messy. It is so odd that you can't find it "tinned". I love your delightful accent and way of expressing things.

Gloria from France on October 26, 2011:

Hi Peg,Looked everywhere in our area of France but cannot find tinned butternut squash. It's difficult getting a fresh one too.

Will keep looking though.

Peg Cole (author) from North Dallas, Texas on October 26, 2011:

Hi AlmostLola - Thanks. Me too. Hope you do make this recipe. It's easy and good at the holidays too.

AlmostLola on October 25, 2011:

I love butternut squash. Can't wait to try this. Thanks for sharing!

Peg Cole (author) from North Dallas, Texas on September 29, 2011:

Hello Molometer

Thanks so much for the nice comment. I hope your pie turns out great and that you enjoy the recipe. Cheers and happy baking.

Micheal from United Kingdom on September 28, 2011:

Hey what a great recipe/hub, very informative and interesting. We were going to make a pie the other day. I am inspired to give it a go. It does look good. I will be reading more of your writing. Thanks. Voted up UI

Peg Cole (author) from North Dallas, Texas on September 28, 2011:

Hi Blue,

This would be truly even better with fresh cooked squash. I do hope you try it sometime. Looking at the can of evaporated milk (not sweetened condensed) it doesn't show any added sugar in the ingredients. Per can it has about 36g of sugar on the nutrition facts listed. Have never tried it with fresh milk or any other.

Good to see you. How have you been?


Annette Donaldson from Northern Ireland on September 28, 2011:

Oh definitely one for my recipe book. Butternut squash, one of my family favourites, I usually roast it along with other veggies like sweet potatoes, peppers and parsnips. I am not sure about the evaporated milk thou as I think it may be high in sugar, so could I substitute any other milk?

Peg Cole (author) from North Dallas, Texas on September 25, 2011:

Hi Rosemay, From what I hear, you're quite the baker. I'm happy you liked the recipe. I recently found the frozen kind of butternut squash in the WalMart near us. That was what I used before I found squash in the can. I'll add a pic of the package soon. Thanks so much for dropping by.

Rosemary Sadler from Hawkes Bay - NewZealand on September 20, 2011:

I love crustless pies and will certainly be trying this one. We don't have Butternut Squash in cans over here so I was really pleased you put the link to the other hub.

Thank you

Peg Cole (author) from North Dallas, Texas on September 20, 2011:

Hello Eiddwen - Thanks for stopping in for this recipe. Wish we could share a piece of pie in the kitchen with some coffee. cheers!

Hi Sally - Neither had I before this recipe. It works best to use a pie server to slide under the slices for serving. And the Cool Whip makes it a dream.

Hello Jean2011 - Thanks for the vote of interesting. Maybe they should add a category for tasty! lol

jean2011 from Canada on September 14, 2011:

PegCole17 I have to try this one! I have voted your hub interesting.

Sherri from Southeastern Pennsylvania on September 09, 2011:

I have never baked a pie without a crust, and this looks fablous...wonderful, wonderful pictures of the set up and the beautiful finished pie. I love butternut squash, so this is definitely on my list as soon as the weather cools down. Voted up and useful!

Eiddwen from Wales on September 09, 2011:

I must try this one out and I'll let you know how i got on.

Thank you so much for sharing and I bookmark this one into my favourite recipes slot.

Take care


Peg Cole (author) from North Dallas, Texas on September 03, 2011:

Thank you KoffeeKlatch. You bring the coffee, I'll bring the pie.

Susan Hazelton from Sunny Florida on September 03, 2011:

I definately be trying it. It looks and sounds delicious.

Peg Cole (author) from North Dallas, Texas on August 31, 2011:

Hello b. Malin,

Have to admit it that my man won't eat things if he knows what's actually in them. Maybe Lover Man will think it is buttermilk pie. Nice to see you again :-)

Hi Gloshei,

Wow. Don't tempt me. I have always wanted to visit France. Even took a couple of years of Audio-Lingual French in HS. No help there. Haha. I was Marguerite. Bonjour. Au Revoir. That's it for me.

Gloria from France on August 30, 2011:

Go on b.Malin don't tell him what it is, men can be sneaky as well! so it takes two.

Good luck.

Gloria from France on August 30, 2011:

Hi Peg,

Better still come over to France for a break! it will be fun Hubby won't know what hit him TWO females in the kitchen.

b. Malin on August 29, 2011:

I'll bet it's Delicious and I would try it...not sure about Lover Man...Man are so funny when it comes to certain names. Anyway thanks for what sounds like a Wonderful Recipe. Maybe I'll sneak it in...he'll taste it and Love it! Good one Peg!

Peg Cole (author) from North Dallas, Texas on August 29, 2011:

Hello jperry106,

Thanks for the nice comment and I do hope you'll let me know how it comes out and if your kids like this pie.

Gloshei Hello!

The squash also comes frozen and you let it thaw in the fridge overnight or you can buy it fresh and bake it. Thanks to your comment I added a link to a hub that explains how to bake squash. I wish I could send you some to try this recipe!

Hello Pras,

You will not believe it, but the first time I tasted this pie it was baked for me by a man. He was courting me and trying to impress me. He did. Believe me, if he could bake this pie, you can too.

Peggy W,

I only recently found canned squash at the new Target in Murphy. For years I'd been looking for the frozen kind which I originally used for this pie in the late 70s. To some it might taste like pumpkin, but to me it's more of a soufle-custard like flan. I guess it depends on how much spice is used.

So nice of you to drop by and take time to leave a comment. Thank you so much.


Peggy Woods from Houston, Texas on August 28, 2011:

I never knew that one could purchase butternut squash in a can. Always use it fresh. Will be on the lookout for it. This must taste a bit like pumpkin pie with the spices used. Correct?

prasetio30 from malang-indonesia on August 28, 2011:

Wow.... I love pie and your pie is so delicious. I am glad to share this with my mom. I hope she want to make it one for me. Yummy..... thanks for share with us. Vote up!


Gloria from France on August 28, 2011:

Will definitely have to try this one Peg, I just hope I can get the canned butternut squash here in France.

jperry106 from Castle Hayne NC on August 27, 2011:

Love squash in breads and cakes. Never had them in a pie before; but will try it this way. Love to get in the kitchen to bake and cook. Will try this when I get a chance to bake in a couple of days.

Peg Cole (author) from North Dallas, Texas on August 26, 2011:

Hello Seeker7 - I really hope you'll give this a try. It is so easy you will not believe it. And you will be the star of your dinner table! Thanks for checking out this recipe.


Helen Murphy Howell from Fife, Scotland on August 26, 2011:

Wow! This looks absolutely delicious. I haven't heard of this recipe before but I can't wait to try it. I'm not overly confident with pie etc. But your hub has explained everything so well that I actually do feel I could have a go. Many thanks for sharing.

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