Pie for Breakfast: Butternut Squash Pie


I can’t remember which blog it was but one mentioned having made an excess of butternut squash pies that her husband devoured. I had to try one and so I modified a sweet potato pie recipe that I have been making for my grandfather. We had a Friendsgiving and this recipe was hit.


  • Preferred pie crust (I used store bought)
  • 1 Butternut Squash
  • 14 Oz can Sweetened Condensed Milk
  • 3 Tbs Caster Sugar
  • 2 Large Eggs
  • 1 Tsp Lemon Juice
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Cloves


  1. Cut the butternut squash in half, clean out the seeds, sprinkle the meat of the squash with salt. Roast cut side down at 400°F for 45 minutes.
  2. Allow squash to cool and pre-bake the pie crush according to recipe directions.
  3. Remove the roasted squash from the skin and mix with the condensed milk. Blend until smooth in a blender or with an immersion blender.
  4. Add the remaining ingredients and combine well.
  5. Pour squash mix into cooled pie crust.
  6. Bake at 375°F for 40-50 minutes.

Don’t toss the butternut seeds, they can be roasted like pumpkin seeds and are delicious. See the recipe here. Have you ever made or tried a Butternut Squash pie? Let me know in the comments. Have a great weekend!

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