For an extra layer of flavor, try browning the butter before adding it to the squash during cooking. This adds a nutty depth that complements the spices beautifully. If you don't have evaporated milk, you can substitute with half-and-half or whole milk, but the pie might not be quite as rich. Consider adding a splash of vanilla extract to the filling for a more pronounced vanilla flavor. A sprinkle of chopped pecans or walnuts on top of the pie before baking adds a nice textural contrast. To prevent the pie crust from getting soggy, pre-bake the crust for about 10-15 minutes before adding the filling.
Better Than Pumpkin Pie
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS668
Deceive your senses with this surprisingly delicious pie! This pie cleverly substitutes butternut squash for pumpkin, delivering a remarkably similar flavor profile that's both comforting and subtly unique. A delightful twist on a classic fall favorite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol32 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium189 mg
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Sugar21 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins Prepare the Butternut Squash: In a medium saucepan, combine the cubed butternut squash with enough water to cover. Bring to a boil over medium-high heat, then reduce heat and simmer until the squash is fork-tender, approximately 15-20 minutes. Drain well and let cool slightly.
02 Step
Recipe View 5 mins Preheat the Oven: Preheat your oven to 350°F (175°C).
03 Step
Recipe View 10 mins Blend the Filling: In a high-speed blender or food processor, combine the cooked butternut squash, brown sugar, cornstarch, beaten egg, evaporated milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until the mixture is completely smooth and creamy. Ensure there are no lumps for the best texture.
04 Step
Recipe View 1 hrs Assemble and Bake: Pour the butternut squash mixture into the unbaked pie crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a table knife inserted into the center comes out clean. If the crust begins to brown too quickly, you can cover the edges with foil or use a pie shield.
05 Step
Recipe View 1 hrs Cool and Serve: Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling to set properly. Refrigerate any leftovers.
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Xander Ullrich
May 17, 2025I added a pinch of cardamom to the spice blend, and it gave the pie a lovely warmth. Thanks for sharing this fantastic recipe!
Harmony Emmerich
Mar 23, 2025This recipe is so easy to follow, and the pie turned out perfectly! The spices are just right, and it's not too sweet.
Matilde Balistreri
Feb 4, 2024I was skeptical about using butternut squash instead of pumpkin, but this pie was amazing! My family loved it, and no one could tell the difference.
Emilia Bartoletti
Apr 10, 2023I've made this pie for Thanksgiving the past two years, and it's always a hit! It's become a new family tradition.
Catalina Hickle
Sep 15, 2022My crust browned too quickly, even with a pie shield. Next time, I'll try pre-baking the crust for a few minutes before adding the filling.