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Alison’s Butternut Squash Easter Pie: a homemade family tradition – Recipe

Written By | Mar 30, 2018
Recipe, Butternut Squash Pie, Easter

Butternut Squash Pie: Image you tube screen shot from

LOS ANGELES, CALIFORNIA: Easter Sunday dinner has always been associated with sumptuous desserts,  especially fresh baked pies. Nothing captures the season better than a favorite family recipe for Butternut Squash Easter Pie.

Butternut Squash Easter Pie – preparing the butternut squash

Begin with the preparation of the butternut squash, which must be baked and pureed. Start with three to four pounds (three to four) of butternut squash. Wash and dry the squash, cut in half, and remove the seeds and strings.

Place the halves cut side down on a rimmed cookie sheet. Add ¼ cup water so the squash does not stick. Bake in a preheated oven at 375 degrees until the squash is tender when pierced with a toothpick.

Allow an hour to bake, but start checking after 45 minutes.

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Butternut Squash Easter Pie – processing the puree

Peel and puree the baked squash in a food processor or blender, but do not overprocess it.

Measure the puree. For each cup of puree blend in:

  • 1 tablespoon of butter,
  • 1 teaspoon of brown sugar,
  • ½ teaspoon of salt,
  • a pinch of powdered ginger,
  • Enough scalded cream to make the puree fluffy.

Now we are ready to make some pie.

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Butternut Squash Easter Pie – the ingredients

2 eggs
2 tablespoons flour
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ginger
½ cup firmly packed dark brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup milk or cream, or a mixture of both
1 partly baked 9” pie crust
2 cups of squash puree, as previously prepared.

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Butternut Squash Easter Pie – making the pie

Beat the eggs well. Then beat in the flour, salt, cinnamon, nutmeg, allspice, ginger, sugar, and vanilla. Stir in the squash puree and the scalded cream, and blend well.

Adjust the oven rack to the center position in the oven. Place a cookie sheet on it, and preheat the oven to 425 degrees.

Pour half the squash mixture into the pie shell. Pull the oven rack out slightly, set the pie shell on the cookie sheet, and carefully pour in the rest of the mixture. This is to prevent spills.

Bake for 10 minutes.

Reduce the oven heat to 325 degrees and bake for another 45 minutes.

Butternut Squash Easter Pie – the best part is serving it
Recipe, Butternut Squash Pie, Easter

Screen shot from video

The pie is done baking when it “tests” clean. To test the pie insert a knife into it. When no residue comes out on the knife, it is ready. Do not overcook.

Cool on a rack. Butternut squash pie may be served warm, cold, or at room temperature.

Each pie serves 6 – 8 people.

A fine slice of Butternut Squash Easter Pie and is sure to make your Easter dinner come to a delicious finale.

Make it a part of your Easter traditions this and every year.

Here is how does it:


Rick Johnson