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A recipe for Spiced Butternut Squash Pie. Spiced Butternut Squash Pie recipe. Spiced Butternut Squash Pie recipe topped with whipped cream. Spiced Butternut Squash Pie recipe topped with whipped cream.

Hi Guys! Today we have a really great rendition of a pumpkin pie….using butternut squash! Yep that’s right, today we have this gorgeous butternut squash pie for you all! This is a really great variation of such a classic thanksgiving/fall pie. The texture is still silky smooth as you would expect, but slightly sweeter and lighter overall. We really urge you to try something new and make this awesome butternut squash pie for your thanksgiving dessert (or at least one of them).

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Spiced Butternut Squash Pie

Makes 1 Pie (9”)

14 ounces vanilla wafer cookies, finely ground into crumbs
1 stick (1/2 cup) unsalted butter, melted
2 1/2 cups butternut squash puree
1/2 (14 ounce) can sweetened condensed milk
3/4 cup light brown sugar
3 eggs
1/4 cup whole milk
3 tablespoons all purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
unsweetened whipped cream:
1 cup heavy cream
2 teaspoons vanilla extract

1. Preheat oven to 350°F.
2. In a large bowl mix together the vanilla wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. Place butternut squash puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 50 to 60 minutes or until the filling has set, but is barely loose in the middle.
4. Allow pie to cool completely, about 2 to 3 hours. Chill in the refrigerator until ready to serve.
5. For the unsweetened whipped cream: Place cream and vanilla into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat cream and vanilla on medium-high speed until stiff peaks form.
6. To serve: Generously top pie with whipped cream and top with a light sprinkle of cinnamon or nutmeg, or both. Serve.

  1. Jennifer Not Specified Not Specified

    OH. MY. This looks and sounds amazing… pinned to try soon!


    ¸.·´¸.·*´¨) ¸.·*¨)

    (¸.·´ (¸.·`¤… Jennifer

  2. Beth Not Specified Not Specified


  3. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Aww yeah. I’m in total love!

  4. Nadine Not Specified Not Specified

    I now know what to do with my recent squash score! I’ll be trying this next week.

  5. Abby@ The Frosted Vegan Not Specified Not Specified

    Yum! A break from the usual pumpkin pie!

  6. McKenna Ryan Not Specified Not Specified

    Yummy!!! This looks delicious and I love the animated pie picture, what a fun idea. I love butternut squash in almost every form, I am sure I would love this just as much. I will have to pin this recipe!!

  7. Rachel (Two Healthy Plates) Not Specified Not Specified

    I think I’m in love with you! That is all.

  8. Tahny Not Specified Not Specified


  9. Ashley Not Specified Not Specified

    Pretty much the most perfect pie ever created. I usually go with an oat/nut crust or graham cracker crust for pumpkin pie, but vanilla wafers???? Outstanding.

  10. Shut Up & Cook | The Attainable Gourmet Not Specified Not Specified

    I know we just “met” and all…..but these photos…I think I’m in love!


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  12. Melody Scott Not Specified Not Specified

    I’m on weight watchers, so I have to leave your beautiful site now before I sin. The photos are beautiful as well as mouthwatering, and the recipes sound so good. I’ll be back, oh yes, I will be back. Thanks so much for this beautiful blog!

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  18. Luke Moore Not Specified Not Specified

    The link to the recipe is dead. Do you still have it available?

  19. Julie Not Specified Not Specified

    hey teri! Can I also use normal pumpkin puree for this pie? What would be the difference?

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