Butternut Pumpkin Pie Recipe (2024)

Why It Works

Roasting tenderizes and dehydrates the butternut squash, while also deepening its flavor and sweetness.
DIY condensed milk has a lighter, fresher flavor than canned, with less sugar.
Brown sugar adds a hint of molasses to underscore the earthiness of the squash.
Fully baking the pie crust keeps it flaky and crisp beneath the custard filling.

For hundreds of years, Americans have been making squash pie and calling it "pumpkin" for the poetry of its name. I won't rehash a complicated story that's more thoroughly explained inmy book, but the short story is this: that pie purée you're buying in cans? It's not made from the rotund orange pumpkin you're probably envisioning.

Butternut squash may not evoke the romance of a jack o' lantern or Cinderella's carriage, but it has all the earthy flavor of a pumpkin at a fraction of the hassle (less pesky rind, fewer slimy seeds, no stringy fibers). By the time a butternut squash has been roasted, puréed, and showered with spice, the only thing anyone will notice is how vibrant it tastes in pies.

AsDanielhas explained on the subject ofbutternut squash soup, roasting brings out the squash's best flavor, deepening its mellow sweetness into something caramel-y and complex. Plus, roasting keeps the purée dry so you won't need to drain it or cook it down.

The other key ingredient to my recipe ishomemade sweetened condensed milk. It has a clean dairy flavor, with strong notes of toffee and a sweetness that's more mellow than anything you'll find in a can.

Like any recipe for pumpkin pie, there's not a lot of fuss once the ingredients have been rounded up. Just whisk the sweetened condensed milk into the squash purée, along with brown sugar, melted butter, eggs, and spices—I use a blend of ginger, cinnamon, nutmeg, and a tiny pinch of clove. I know a lot of folks associate clove with the cloying scent of potpourri, but trust me, in extreme moderation it can work wonders, boosting the aroma of the other spices and lending an almost citrusy brightness.

The prepared filling can be used right away, or held in the fridge until you're ready to bake—up to three days. I know some folks have a taste for pumpkin pies with a soft and pale bottom crust, but I'm all about getting it flaky and crisp to complement the creamy custard filling. That means starting with a fully baked pie crust.

You don't have to use myold-fashioned flaky pie dough, but do check out mytips for blind-baking a pie crustto make sure yours doesn't shrink or slide down around the edges. If you've ever been stuck with leftover filling that won't fit into the pie, a shrunken crust is almost always to blame.

The fully baked crust will continue to brown around the edges, but as you can see in the photo above, the effect is subtle. Of course, not all ovens are the same, so if you do notice it browning more than you'd prefer, feel free to cover the edges with a pie shield or foil.

November 2017

Recipe Details

Butternut Pumpkin Pie

Prep20 mins

Cook95 mins

Active45 mins

Chilling Time2 hrs

Total3 hrs 55 mins

Serves12 servings

Ingredients

14 ounces (about 1 3/4 cups; 395g) roasted butternut squash purée, from one 7-inch butternut squash (24 ounces; 680g)
19 ouncessweetened condensed milk(about 2 cups; 540g)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 115g)
1/2 ounce vanilla extractor bourbon (about 1 tablespoon; 15g)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/8 teaspoon ground cloves
1 ounce unsalted butter, melted and warm (about 2 tablespoons; 30g)
3 large eggs, straight from the fridge (about 5 1/4 ounces; 145g)
1/2 recipe old-fashioned flaky pie dough, blind-baked

Directions

For the Butternut Squash Purée: Adjust oven rack to lower-middle position and preheat to 400°F (200°C). Split the squash lengthways, remove seeds, and place cut-side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth. Measure out 14 ounces (about 1 3/4 cups; 395g) squash purée. Use warm, or refrigerate in an airtight container up to a week in advance.
For the Custard: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust. Alternatively, the prepared custard can be refrigerated for up to a week before use.
To Bake: Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350°F (175°C) and continue baking until the filling is firm around the edges but still wobbly in the very center, about 25 minutes more, or to an internal temperature of 200°F (93°C).
Cool at room temperature until the custard has set, about 2 hours, and cut with a chef's knife to serve. If you like, serve with a dollop of whipped cream and a sprinkling of grated nutmeg. Wrapped in plastic, leftovers will keep 4 days at room temperature, or 10 days in the fridge.

Special Equipment

Half sheet pan, food processor, 9-inch pie pan (preferably glass)

Notes

Due to its high yield, butternut squash is my favorite option for pie, but so long as the total weight of purée remains the same, feel free to make use of alternatives like kabocha, buttercup, and acorn squash instead.

Buttery, Flaky Pie Crust
Sweetened Condensed Milk
How to Blind Bake Pie Crust Without Weights

Pies
Thanksgiving Desserts
Butternut Squash
Pumpkin
Winter Desserts

FAQs

Can you use butternut squash in place of pumpkin? ›

Butternut, buttercup, honeynut and acorn squashes are all suitable substitutes. Each of these types of squash has a similar texture to pumpkin and some natural sweetness. To substitute these squashes for pumpkin, prepare them as you would pumpkin for fresh pumpkin puree: clean, roast, puree in a food processor.

Get More Info ›

Is pumpkin pie made from butternut squash? ›

So the real controversy should be: which squash to use for your homemade puree? We scoured the internet for pie recipes and found two clear winners: butternut and kabocha. Butternut offers a delicate sweetness and smooth texture, while kabocha offers a uniquely silky texture, chestnut flavor, and bright-orange color.

Learn More ›

What is the best squash to use for pumpkin pie? ›

The Winner: Red Kuri Squash

Edging out the kabocha squash by a hair, the red kuri squash was the unanimous winner of the taste test, for its thick, creamy consistency, lovely hue and uniquely sweet, rich flavor.

View Details ›

Does butternut squash taste like pumpkin? ›

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.

Discover More Details ›

Which taste better butternut squash or pumpkin? ›

Butternut squash is sweeter than pumpkin when cooked, and caramelizes nicely when roasted in the oven, making it delicious as a topping for oatmeal, roasted with your favorite lean protein, or stuffed with quinoa and veggies.

Discover More ›

What's the difference between a butternut pumpkin and a normal pumpkin? ›

Butternut pumpkin, or butternut squash, has smooth skin that's light orangey-beige. Its flesh is a brighter orange, and it's relatively sweet and dry. They are known for their elongated shape, with a longer 'neck' than other pumpkin varieties. Its long rounded shape makes it easier to cut.

Why is my pie pumpkin stringy like spaghetti squash? ›

What kind of pumpkin do you have? Carving pumpkins tend to have thinner walls and flesh that is stringy (think: spaghetti squash) and flavorless but relatively easy to carve. You'll often find them displayed outside grocery stores.

What are 2 types of pumpkins perfect for pies? ›

Pumpkin Varieties for Cooking

Flesh of carving pumpkins are generally stringy, watery and bland, but can be used for making pies. The best varieties for making pumpkin pies are Baby Bear, Cinderella, Jarrahdale and Fairytale.

Learn More ›

What do Americans call butternut squash? ›

The vegetable squash that Americans are used to is a relative newcomer to Britain. It's usually called by its varietal name - butternut squash, acorn squash - and sometimes orange fleshed vegetables that would be called squash in the USA are lumped together as pumpkin.

Find Out More ›

Is Sweet Potato or butternut squash healthier? ›

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.