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Last update on September 20 , 2023

Please enjoy our delicious butternut squash pie formula with tonic roast butternut squash , leisurely step - by - step directions , and vegan commutation included . We pair our butternut squeeze pie with THE BEST bizarre homemadesourdough Earth’s crust . you’re able to find that recipehere .

A freshly baked butternut squash pumpkin pie is in a glass pie baking dish. A leaf made out of dough is in the middle of the pumpkin pie.

We were bless with an abundance of homegrown butternut crush from our garden this fall , so we figured : countenance ’s try butternut squash Proto-Indo European or else of pumpkin pie this vacation time of year ! And countenance me tell ya , that was a good call . It turned out even better than I imagined ! This Proto-Indo European is melt - in - your - mouth creamy and wondrously flavoursome – full of traditional warm pumpkin spices . I knew I had to portion out the formula with you properly away .

TIP : you may use this same formula andsubstitute with simoleons Proto-Indo European pumpkinsor any other baking pumpkin too !

What does butternut squash pie taste like?

Butternut squash Proto-Indo European taste just like a honest previous fashioned pumpkin Proto-Indo European , but even better since we ’re using fresh homemade ingredients ! It ’s plentiful , soft , creamy , sweet , and gently spiced . Plus , did you make out that most send away “ pumpkin ” is actually just squelch at any rate ? They ’re from thesame industrial plant familyand basically interchangeable , particularly once you bestow all the classic pumpkin spice seasonings .

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Ingredients

How to Make Butternut Squash Pie

1) Roast the Butternut Squash

Start by roasting the butternut squash rackets until it ’s diffuse enough to mash . Some ethnic music wish to steam their squash rackets , but roasting really bring out the unspoiled mellifluous flavour of butternut by lightlycaramelizingit !

2) Make the Pie Filling

Combine all of the called - for element in ablender . Be trusted to pack your cups ofbutternut crush pureeto get two full cups ! Blend until smooth and creamy . pelt the butternut crush pie occupy into ready your pie crust of pick , and then smooth it out with the back of a tumid spoonful or spatula .

The Proto-Indo European filling will rise slightly when it broil , but not a ton . So , I constitute the crust near the inner diameter ofour 9.5″ pie panrather than up around the out rim 1 ) to prevent the encrustation from burning and 2 ) keep the impertinence gloomy / closer to the weft , since it did n’t completely occupy the pie cooking pan .

Optional : Brush the crust with an testicle wash , milk or cream to make it shine . Get more tips on thathereif needed .

A close up image of a pie that is in a glass pie pan. Leaves made from pie crust adorn the center of the pie.

What about par-baking?

Some pumpkin pie or Earth’s crust recipes evoke blind or par - broil the freshness for 10 to 15 bit before take , but I do n’t get that necessary here when using our sourdough cheekiness formula ! The very bottom isn’tsupercrisp or flaky ( the top and side are ! ) but it ’s stillplentycooked and not at all gooey . Plus I finger like the crust rim may get overcooked if it was equivalence - baked . So , I guess it ’s up to you ( and your encrustation ) if you ’d care to blind bake or not . memorise how here .

3) Bake and Enjoy!

broil the butternut tree squash pie at350 ° F for 25 minute coveredfirst , and then another25 to 35 minutes uncovered – until the edges await dry and the center is almost in full set ( just barely jiggle ) . Use apie impudence shieldif the freshness set forth to cut before it ’s finish ( or fashion one out of tin foil ) . I summate the petty dough leaf details after the cover bake , since the fill was quite wet at first – I did n’t want them to sink !

For the best results , please grant the pie tocool and set for several hoursbefore slice . you could pop it into the refrigerator to aid expedite the mount physical process if needed ! I in reality enjoyed the pie even well the second day after it sit in the fridge overnight .

The butternut squash pie will look slightly puffed up when it first comes out the oven , but will settle down and sometimes crack a lilliputian as it cools – a rustic touch I savour ! We love to eat our homemade butternut squelch pie with vanilla extract coconut ice cream . computer storage leftovers in the refrigerator .

Aaron is holding a wicker basket full of freshly harvested butternut squash while one foot is resting on the edge of a raised garden bed. There are various greens growing in various beds that are in the background.

Looks just like pumpkin pie, right?

Delicious Butternut Squash Pie Recipe (with vegan options)

Equipment

Instructions

Notes

Four halves of butternut squash sit atop a baking sheet lined with parchment paper after being roasted in the oven. Bits of dark brown and black are evident on the surface after caramelizing.

A white ceramic bowl full of roasted squash flesh. There is parchment paper on a baking sheet that contain the skin from the squash.

The butternut squash pie is in a glass pie pan ready for the oven. The surface of the pie is glistening in the light.

A birds eye view of a pie in a glass pie pan. A few leaves made with crust adorn the middle of the pie. A candle is lit inside of a wooden bowl just above the pie.

A slice of butternut squash pie sits in a white ceramic bowl with a couple small scoops of vanilla ice cream next to it. The rest of the pie sits in a pie pan in the background, next to a large butternut squash that is sitting upright.

A freshly baked butternut squash pumpkin pie is in a glass pie baking dish. A leaf made out of dough is in the middle of the pumpkin pie.

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