Butternut Squash Pie with Graham Cracker Crust
Transform your holiday dessert table with this luscious Butternut Squash Pie with Graham Cracker Crust, a cozy alternative to classic pumpkin pie. Featuring a buttery, slightly sweet graham cracker crust and a velvety filling made from roasted butternut squash, this pie is rich in warm spices like cinnamon and nutmeg, creating a flavor profile that's both familiar and uniquely comforting. The homemade squash puree gives it a naturally creamy texture, perfectly complemented by a dollop of whipped cream. Ideal for fall gatherings or Thanksgiving feasts, this showstopping dessert is easy to prepare yet exudes gourmet charm. Whether you're searching for a creative twist on Thanksgiving desserts or a standout seasonal pie recipe, this butternut squash pie is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 2 cups Butternut squash (peeled, deseeded, and cubed)
- 0.5 cups Heavy cream
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar (for filling)
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
To prepare the graham cracker crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter in a medium mixing bowl. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to ensure an even layer. Bake the crust for 8–10 minutes, then set aside to cool.
Meanwhile, prepare the butternut squash filling. Spread the cubed butternut squash on a baking sheet lined with parchment paper. Roast in the oven for 25–30 minutes, or until tender. Let cool slightly.
Puree the roasted butternut squash in a blender or food processor until smooth. You should have about 1 3/4 cups of puree.
Reduce the oven temperature to 350°F (175°C).
In a large mixing bowl, whisk together the butternut squash puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, salt, and vanilla extract until well combined.
Pour the filling into the prepared graham cracker crust, spreading it out evenly.
Bake the pie in the preheated oven for 40–45 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving to allow the filling to fully set.
Serve with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 251.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 698 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2499 mg | 53% | |
*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.
