Recipe By blaze
Published Mar 5th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 2 pies Calories 272.1

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Recipe Ingredients

  • 2 prepared pie crusts
  • 2 ½ cups cooked butternut squash cubes
  • 5 eggs
  • 1 ½ cups brown sugar
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  2. 2 Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  3. 3 Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts

  • Calories 272.1
  • Carbohydrate 29.3 g
  • Cholesterol 81.6 mg
  • Fat 15.7 g
  • Fiber 1.9 g
  • Protein 4.6 g
  • Saturated Fat 6.5 g
  • Sodium 306.5 mg
  • Sugar 14.8 g

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Chef's Notes

Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired; One squash will make 4 pies, usually.


  1. I made exactly as written. This is an easy and delicious pie. What could be easier than throwing all the ingredients into a blender and pouring into a pre baked pie shell? Amazing flavour with a light custard-like consistency...a keeper for sure. I sliced a squash and baked the halves faced down for an hour; - Read more ...
  2. I made this without a crust. It was made with spaghetti squash and acorn.
  3. I was looking for a creative way to use half of a roasted butternut squash when I came upon this recipe! I was a little skeptical and so was my hubby but the pie turned out excellent! It tastes very very similar to pumpkin pie. One note I thought I could 'blend' all of the - Read more ...
  4. I made it just like the recipe it was great. Would defineately make again. Next time I might cut the spices down a bit. But it had great flavor better than pumpkin.
  5. I followed this recipe to the letter, and it tasted wonderful! A great balance of the sweet and spices, with a smooth texture. A note, to cook the squash, I put it in the microwave for about 3-4 mins so it was easier to cut in half. I removed the seeds, then put on a - Read more ...
  6. The family loved this 'pumpkin pie'.;) It is really sweet at least for me nobody else thought it was too sweet. Very light with a delicate texture. So easy to make in the blender. I made it without any changes except baking time. I had to tent with foil and add 10 minutes. Considering I - Read more ...
  7. This pie is delicious. I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day. This is a - Read more ...
  8. Followed the recipe to a tee. Came out great light and fluffy. We couldn't stop eating it.
  9. This is an awesome pie! I've made lots of different pumpkin pie recipes over the years and I may be bidding them adieu after trying this butternut squash pie. The nutty taste of the squash and adding more nutmeg and ginger than the typical pumpkin pie recipes make this a very distinctive and delicious pie. - Read more ...