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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.

Delicious Butternut Squash Pie Recipe (with vegan options)

Enjoy our delicious butternut squash pie recipe with easy step-by-step directions, all the classic pumpkin pie spices, and vegan options.
5 from 3 votes
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Prep Time 1 hour
Cook Time 1 hour 55 minutes
Course Dessert

Equipment

  • baking sheet (to roast butternut)
  • 9" pie pan
  • Blender

Ingredients
  

  • 2 cups mashed roasted butternut squash (1 large or 2 small squash)
  • 2/3 cup half-and-half sub with full-fat canned coconut cream
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 eggs or egg substitue
  • 1 Tbsp melted butter sub with vegan butter
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 Tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt
  • Your favorite pie crust of choice

Instructions
 

  • Preheat oven to 425°F. Cut 1 large or 2 small butternut squash in half, scoop out the seeds/guts, poke several times with a fork. Brush the flesh with a very light coat of olive oil to prevent sticking/drying out.
  • Roast the butternut in the oven on a lined baking sheet for about an hour, until soft. (I usually start face-down, then turn over halfway through). Allow to cool enough to handle and then remove the skins. You can also do this up to three days in advance.
  • Reduce oven to 350°F.
  • Combine all ingredients in a blender. Blend until smooth.
  • Pour pie filling into your pie crust of choice, in a 9" pie pan. See notes about par-baking below.*
  • Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the center is set and no longer jiggles. 
  • Allow the pie to cool and set for several hours before slicing and serving.
  • Enjoy! Store leftovers in the refrigerator.

Notes

Par-baking* Many pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don't find that necessary here when using our sourdough crust recipe! The bottom isn't super crisp or flaky (the top and sides are!) but it's still plenty cooked and not at all gooey. So, I guess it's up to you (and your crust) if you'd like to blind bake or not. Learn how here.
Keyword butternut pumpkin pie, butternut squash pie, butternut squash pie vegan, roasted butternut squash pie
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