Butternut squash pie American style


300 g flour, with extra to keep crust from sticking
230 g cold butter
3 to 4 tbsp. sugar
1/2 tsp. salt
60 ml ice-cold water

1 butternut squash (for 0.5 L puree)
2 eggs
180 ml milk
150 g sugar
2 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
1 tsp. salt
½ tsp. vanilla extract (optional)

Pumpkin pie is a traditional American pie served at Thanksgiving in late November. You won’t believe what you’re tasting when you make it with butternut squash!


  • 1
    Knead all the ingredients together well and roll into a ball. You can also mix the ingredients in your electric mixer until you get a crumbly texture and then continue to knead the dough by hand. Wrap the ball of dough in cling film and let it rest in the refrigerator for at least 1 hour.
  • 2
    Preheat the oven to 200°C. Cut the butternut squash into 4 large quarters and remove the seeds and membranes. Fill a casserole dish with enough water to cover the bottom and put the pieces of butternut squash into the dish, flesh facing down, then cover with aluminium foil and bake in the oven for 45 minutes. Add more water if necessary (around halfway) to prevent it from boiling dry. After baking, you can easily scoop out the flesh and mash it smooth using a fork. Throw the butternut squash skin away. Put the flesh to one side. You need approx. 500 ml of puree for the pie. Reduce the temperature of the oven to 180°C.
  • 3
    Beat the eggs well with a whisk so that they are slightly foamy. Mix the butternut puree, beaten eggs, sugar, milk, cinnamon, clove, ginger, salt and the vanilla extract (if desired) together. Set the filling to one side.
  • 4
    Remove the dough from the refrigerator and roll it out flat until it is approx. ½ cm thick. Grease a shallow, glass pie dish with a diameter of approx. 23 cm with butter, sprinkle with a little bit of flour, and then cover the bottom and sides with the dough. Using a fork, pierce a few holes into the dough. Place a piece of parchment paper over the bottom and fill with pie-weights, lentils or dried beans. Cover the edges of the pie dish with aluminium foil so that the edges of the crust don’t burn while blind baking. Bake in a preheated oven for 12 minutes at 180°C.
  • 5
    Let the crust cool for 20 minutes and remove all the foil and pie-weights, lentils or dried beans. You can reuse the lintels or dried beans as pie-weights, but they are no longer edible, so save them for the next time you bake something.
  • 6
    Pour the filling into the cooled crust, and then bake in a preheated oven for 40-45 at 170°C to 180°C. Check occasionally to make sure the edges don’t burn. Otherwise, cover them loosely with aluminium foil. The pie is ready when the filling is firm. Allow to cool for at least 30 minutes before slicing.
  • Share this recipe

    Other recipes

    Our website uses cookies to offer you a better experience and to improve our site. Learn more