Reviewed: Nov. 2, 2009

made this last year and my family and friends didn't even know it wasn't made with pumpkin. They didn't know the difference between the pumpkin and the butternut squach. Making again this year.

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CLKENEALY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Rex, Georgia, USA

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Reviewed: Nov. 1, 2009

I'm rating this 4 stars as is because I didn't alter the spices but they could use some tweaking. I made 1 1/2 the amount of filling based on previous reviews. It was more than I could fit in the pie shell but I think as is, the recipe would not have made enough filling. The spices in the pie are very subtle. I would double them all next time. I also had to cook the pie 1 hour and 10 minutes. It definitely tastes like pumpkin pie, no one would ever know the difference.

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julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

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Reviewed: Sep. 8, 2009

I used a small butternut squash from my garden and had about 2 cups of mashed squash, so I figured my pie would be thicker, but went ahead and upped the spiced like suggested and used 2 eggs. This was a very smooth pie. Tastes just like pumpkin pie, but I don't think I had enough spices. My filling made 2 pies, so if I'd doubled the amount of spices from what I used, it might have been amazing. I think next time I'll throw some oatmeal in there just to be different and to give some texture.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I have made this twice: once with butternut squash, peeled and boiled, using almond milk to replace the evaporated milk and following the rest of the recipe exactly. The second time, I used a buttercup squash (round, flat topped, greenish) and added a 2nd egg instead of the cornstarch (still used almond milk due to a cow's milk allergy). Both were baked in flan cups in a bain-marie in a 325 degree oven. The second version was much more flavourful and richer with the 2 eggs. It was so amazing that I could not stop eating the finished product!! While both versions are very good; the second one is great!

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Michelle Anne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 21, 2009

I was a pumpkinpie or any pie rookie, until i deciced to try this recipe out! It was awesome, I took the recipe and changed and used lofat milk for the evap milk and it went smooth also used splenda brown sugar mix and flour and lof fat margarine and made a crust for lower sweetness and poss. diabetes person in house. it went glowingly thickened up well and everyone loved it

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nathan

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Reviewed: Apr. 5, 2009

wow,, this pie is sooo creamy and smooth.. just like i remember pumpkin pie.. it tastes just like it, same color, same everything LOL .. mine wasnt that pretty but its really good. changes i made (due to reviewers saying it wasnt enough filling): 1 1/4 cup brown sugar, 1 1/2 cup MASHED butternut squash (about 2 3/4 cup chopped) 1 1/4 cup evaporated milk, 2 medium eggs, 1 tbsp cornstarch, 1/8 teaspoon cloves, 1 tsp cinnamon, 1/4 tsp nutmeg and ginger each. soo good! baked 55 minutes then turned off the oven and left it in there 10 more minutes.. i made this with the butter flaky pie crust from this site!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Jan. 25, 2009

interesting recipe!! after reading a few reviews, i added in more spices (1.5 tsp cinnamon, and maybe a double pinch of all the rest...i didn't have allspice) because i didn't want it to be tasteless. it wasn't! now that the pie is cool, it's not as solid as i think pumpkin pie is, but it's more of a 'melt in your mouth' type of taste...not as gritty as pumpkin pie (maybe b/c there's no white sugar in this?). overall tasty, but a lot more work than buying a can of pumpkin at the store.

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sarahbobeara

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 26, 2008

This pie is awesome!! I couldn't find the Butternut squash at the store so I bought a Spaghetti squash. I was a little nervous because I was making this for my husband to take to a Thanksgiving lunch at work. I baked the squash..and it is weird because it looks like spaghetti! Once it is in the food processor it comes out smooth. The people my husband works with were raving about it. I was so relieved...I am making another for our Thanksgiving celebration. Thanks!!

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Muggs

Cooking Level: Intermediate

Living In: Moreno Valley, California, USA

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Reviewed: Nov. 23, 2008

It beats pumpkin pie from a can for sure! I used pumpkin pie spice instead of dividing it out into its components like this recipe.

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Jacki

Cooking Level: Beginning

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Reviewed: Nov. 16, 2008

I just tried 6 different recipes using canned pumpkin and fresh pumpkin and also this recipe. We also threw a piece of store bought pumpkin pie for the taste test. I wasn't expecting much from this one as the squash puree was really watery and still lumpy after processing over and over, but it ended up surprising everyone. It turned out a nice dark color and was our favorite tasting pie of the bunch. I subbed Splenda brown sugar mix. Great recipe, will be using this for Thanksgiving.

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blahblahblah

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

The flavor of this pie was just right. The only reason it doesn't get 5 stars is because I didn't think there was enough filling to fill the pie crust. Next time I may increase the recipe by half as suggested by another reviewer. Also, I had to bake this for an additional half-hour (the last 10 minutes at 375).

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Nov. 4, 2008

This is awesome! What a great way to use squash. I've made this twice in the last week. The first time I made as-written and it was excellent, the second time, I increased the recipe by half (to make a thicker pie) and upped the spices significantly and I liked it even better. Thanks for a classic recipe!

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This was amazing, everyone loved it.

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SR5800

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

This was definitely the best pumpkin pie I've had in a while, but I don't necessarily think it has much to do with the use of butternut squash over pumpkin. I think it's more a fresh over canned situation. I also made the pie crust from scratch, so everything was super fresh and tastey. I think the main benefit of the butternut squash is it is easier to work with then a whole pumpkin.

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kittyball

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 11, 2008

This is a delicious recipe! Even though it taste a bit more like veggies, its still awesome and it does taste a lot like pumpkin pie, because my family didn't believe me at first when I told them it was squash! Thanks so much for this delicous recipe!

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MakeMeFudge

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Reviewed: Dec. 13, 2007

This pie was really good but too sweet.

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laura

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Reviewed: Dec. 4, 2007

I was looking for a way to use a large squash! This was a great recipe! I like it better than the Libby's pumpkin pie that I usually make every year. I used soy milk so my husband could eat it and it worked fine. I also made some with the canned milk and they were great!

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jc

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

This was great! My husband didn't know it wasn't pumpkin! It's great for all the extra butternut squash from the garden.

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theblairjrs

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

The most difficult part of this recipe is cutting the squash in half; if you have some hints on an easier way, I'd love to hear them! However, we LOVE this recipe, and it's worth the trouble when you taste the results. The butternut squash gives the pie a richer flavor than plain pumpking, and my 7 & 9 year olds ask for this pie every year. Thanks for posting, I've been making this since 2005.

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