Butternut Squash Pie

If you’re considering an alternative to pumpkin pie this fall, look no further than this beauty. Our butternut lends itself extraordinarily well to this preparation and makes for a flavorful treat for your dessert rotation this season. We hope that you enjoy this sweet treat as much as we do.
* This recipe includes both ‘regular’ and ‘vegan’ instructions.

Recipe inspired by Ron Hollingsworth’s Most Excellent Squash Pie

Serves: 2 8-serving pies
Prep Time: 30 mins
Cook Time: 25 mins for crust, 60 mins for squash, 40 mins for the pies
Ready In: 2 hours
  • Crust: 2 1/4 c all-purpose flour
  • Crust: 1 tsp fine salt
  • Crust: 16 TBSP chilled butter or buttery vegan spread sticks, cut into 16 pieces
  • Crust: 6 TBSP ice water, plus more if needed to allow your dough to come together into a ball
  • Pie Filling: 2 ½ lbs butternut squash
  • Pie Filling: 1 ½ c heavy cream or canned coconut milk
  • Pie Filling: 3 eggs, beaten (or ¾ cup aquafaba, aka chickpea water, or your favorite vegan egg substitute)
  • Pie Filling: ¾ c sugar
  • Pie Filling: 1 tsp ground cinnamon
  • Pie Filling: 1 tsp ginger, powdered
  • Pie Filling: ½ tsp fine salt
  • Pie Filling: ½ tsp ground nutmeg
  • Pie Filling: ¼ tsp ground allspice
  • Pie Filling: ⅛ tsp ground cloves
  1. Crust: Combine flour and salt in a food processor and pulse a few times or mix in a large bowl. If using a food processor, add the butter and pulse until the butter and flour are blended and looks like cornmeal. Be careful not to over-process. If you don't have a food processor, cut the cold butter into the flour until it's the texture of cornmeal.
  2. Crust: In a large bowl, sprinkle the mixture with ice water one TBSP at a time and mix with a fork until it's sticky enough to come together when pressed into a ball, but not so sticky that it will be hard to roll out. If your dough gets too sticky, add more flour a TBSP at a time.
  3. Crust: Divide dough into 2 balls. Roll each half on a well-floured pastry cloth or on parchment paper to 2 inches larger than the diameter of your pie plate. Ease dough into pie plate, trim and flute or press edges with a fork.
  4. Crust: Chill for at least 30 minutes while oven is preheating to 400 F.
  5. Crust: Line crust with parchment paper and weight with dried beans or pie weights before baking with edges covered with foil or a shield for 20 minutes.
  6. Crust: Remove parchment paper and weights carefully and bake crust another 5-10 minutes until barely golden.
  7. Pie Filling: Preheat oven to 400 F
  8. Pie Filling: Clean, halve, and seed squash. Bake squash cut side up until very soft - about 1 hour (you can do this on the rack below your pie crust to save time).
  9. Pie Filling: When cool enough to handle, scoop out the flesh and add to a blender with the rest of the filling ingredients. Blend until smooth (in batches depending on your blender size). Or mix well in a bowl with electric beaters.
  10. Pie Filling: Turn oven down to 375 F
  11. Pie Filling: Fill crusts and bake until the center of the pie is barely set - about 40 minutes.
  12. Pie Filling: Cool and serve with whipped cream or the solids from a can of chilled and unstirred coconut milk (spoon off the top of the can and then whisk).