Sweet Butternut Squash Pie

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My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat.


  • 1 unbaked 9-inch pie crust
  • 1 cup white sugar
  • 1 cup mashed, cooked butternut squash
  • 1 cup milk
  • 2 eggs, beaten
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt


Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.

Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.

Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

Preparation time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Servings: 8 – Yield: 1 9-inch pie



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