There’s a story behind this butternut squash pie recipe without sweetened condensed milk!
This is an old family recipe from my Mom that we’ve been using years. Originally, it called for canned pumpkin, but we adapted it through the years, eventually settling on cooked butternut squash instead of pumpkin puree.
However, there’s a downside…
To make a smooth pie filling from fresh squash or pumpkin, you should puree the flesh to remove any strings or clumps of squash. Growing up, my family would do it painstakingly batch by batch in the blender. It took forever! The squash got stuck. You had to constantly start and stop the motor to scrap it off the sides. It was not enjoyable in the slightest.
Then a few years back, it dawned on me…why not just blend the butternut squash pie recipe filling all at once, instead of just the squash or pumpkin flesh by itself? Pie is the only thing we use pureed squash for anyway, so why not blend it together all at once, to benefit from the added moisture in the filling?
So that’s what I did! And it worked wonderfully!
(And for the record? Yes, you can substitute butternut squash for pumpkin in pie. It is so delicious. In fact, I’ve heard that canned pumpkin pie filling could actually contain squash too.)
Here’s our Butternut Squash Pie Recipe Without Sweetened Condensed Milk!
2 cups smashed, cooked butternut squash or pumpkin flesh
¾-1 cup cup sucanat (depends on sweetness of pumpkin or squash)
1 cup whole milk
1 single-crust pie crust
½-1 tsp cinnamon (optional–I usually don’t use any spices, so just use enough for your tastes)
⅛-¼ tsp ginger, nutmeg, and cloves (optional–I usually don’t use any spices, so just use enough for your tastes)
Put squash, sugar, eggs, milk, and seasonings (if using) into blender.
Place on the blender lid and puree together until smooth. (You may need to scrape down the sides a few times, depending on the texture of the squash.)
Once smooth and slightly creamy, pour into a prepared single pie crust (preferably glass, like a Pyrex pie plate).
Place in a preheated 350 degree oven. Bake until crust is golden brown and filling is just set, usually around an hour or so. (A knife should come out clean and it shouldn’t jiggle too much.) Remove from heat and allow to cool completely before serving. Serve with homemade whipped cream!
Butternut Squash Pie Recipe FAQs
Butternut Squash Pie Recipe: How Do You Cook Butternut Squash So It’s Not Watery for Making Pie?
For this recipe, you’ll want to roast the squash first. To do this, simply cut the squash in half. Remove the seeds. Put flesh sides down on a baking dish (a jelly roll pan works well). Bake at 350 degrees until the squash has softened and the skin has started to turn brown. Allow to cool, then scoop out the flesh and gently mash it.
For the best flavor and texture, it is important to use aged butternut squash that has a nice color and drier flesh. Fresh squash is watery and doesn’t have as much flavor as butternut squash that has aged over time.
Butternut Squash Pie Recipe Without Sweetened Condensed Milk
- Pie plate
- 2 cups smashed, cooked butternut squash or pumpkin
- 3/4-1 cup sucanat
- 3 eggs
- 1 cup whole milk
- 1 single-crust pie
- 1/2-1 tsp cinnamon (optional)
- 1/8-1/8 tsp ginger, nutmeg, and cloves (optional)
- Put squash, sugar, eggs, milk, and seasonings into blender.
- Blend until smooth and slightly creamy.
- Pour filling into prepared pie crust.
- Bake at 350 degrees until crust is golden brown and filling is set (i.e., knife comes out clean).
- Remove from heat. Allow to cool, then serve with whipped cream!