Butternut Pie with or Without Crust
Indulge in the cozy, autumnal flavors of Butternut Pie, a versatile dessert that can be made with or without a crust to suit your preferences. This creamy and spiced pie features a rich filling made from sweet butternut squash mashed to perfection and blended with warm spices like cinnamon, nutmeg, and ginger. The optional buttery pie crust adds a delightful flakiness, while the crustless version keeps it simple and gluten-free-friendly. With hints of vanilla and a luxurious touch of heavy cream, this pie bakes to golden perfection, offering a silky, custard-like texture that will melt in your mouth. Perfect as a fall or holiday centerpiece, it’s a crowd-pleaser whether served plain, with a dollop of whipped cream, or a sprinkle of powdered sugar. Ready in just 90 minutes and serving up to eight, this is your must-try dessert for a cozy, comforting finish to any meal!
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Recipe Information
Ingredients
- 3 cups Butternut squash (peeled, seeded, and cubed)
- 2 tablespoons Unsalted butter
- 1/2 cup Brown sugar (packed)
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 9-inch Pre-made pie crust (optional)
Instructions
Preheat your oven to 375°F (190°C).
If using a crust, press the pre-made 9-inch pie crust into a pie dish. Trim and crimp the edges as desired. Set aside.
Steam or boil the butternut squash cubes until fork-tender, about 10–15 minutes. Drain and mash until smooth. Let it cool for a few minutes.
In a large mixing bowl, combine the mashed butternut squash, unsalted butter, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
Whisk the eggs lightly in a small bowl, then add them to the squash mixture along with the heavy cream and vanilla extract. Beat the mixture until smooth and creamy.
If you're making the pie crustless, butter or spray a 9-inch pie dish with non-stick spray. Pour the filling into the prepared dish or crust.
Smooth the top of the filling with a spatula, and if desired, sprinkle a pinch of cinnamon or nutmeg on top for decoration.
Bake in the preheated oven for 45–55 minutes, or until the pie filling is set and slightly puffed in the center. If using a crust, the edges should be golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour, allowing the filling to set completely.
Serve at room temperature or chilled. Optionally, top with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 181.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 538 mg | 41% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
