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Butternut Squash Pie with Pecan Crust

Serves: 8 to 10
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Butternut Squash Purée
1 butternut squash
1/2 teaspoon olive oil
Pinch of salt

2 1/2 cups pecans
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
Pinch of salt

2 cups Butternut Squash Purée (above)
1 cup brown sugar
1 (12-ounce) can evaporated milk
3 large eggs
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt


To make the butternut purée: Heat oven to 350 degrees.

Halve the squash lengthwise and scrape out the seeds. Drizzle each side of squash with olive oil and salt. Bake until the squash is fork-tender, 60 to 70 minutes, or longer depending on the size of the squash.

Let squash cool completely, then use a spoon to scrape out the flesh. Using a blender, purée the squash. Measure out 2 cups purée and reserve the remainder for another use. (If not making the muffins right away, you can store the squash purée in the fridge overnight.)

While the butternut squash is baking, make the crust: Using a food processor, coarsely grind the pecans with the butter, syrup and salt.

Press the pecan mixture into a 9-inch pie plate. Place in the freezer for 15 minutes, then bake in the 350-degree oven until firm, 8 to 10 minutes. Set aside while making the pie filling.

To make the filling: Using a stand mixer fitted with the paddle attachment, beat together the squash purée and brown sugar. Add the remaining ingredients and beat until combined.

Transfer to the pie crust and place on a baking sheet. Bake in the 350-degree oven until the filling is set, 60 to 70 minutes. If the edges start to get too browned, cover them with aluminum foil. Let pie cool and serve slightly warm or at room temperature.

Photo and recipe: Catherine Baker

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