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Butternut Squash Pie Recipe Without Sweetened Condensed Milk

Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: butternut squash pie, pumpkin pie
Servings: 1 pie
Author: Rachel Abernathy


  • Spoon
  • Blender
  • 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!