Wow! This is a serious threat to the great pumpkin pie. Butternut squash is an incredible alternative to pumpkin. I think both are equal in taste, but it's always good to have a wide variety of foods in your diet, so this is a tasty way to get yet another vegetable into your digestive tract. It has to be good for you, but it tastes "naughty". Yum! I learned an important lesson after making this... so maybe you can keep this in mind when trying this recipe: The quantity of filling this recipe produced was way more than I could possibly fit into one 9-inch pastry crust. In fact, I had so much left over, I filled a second crust and still had a little extra that I poured down the kitchen sink. Now I have two pies in the refrigerator, one full pie and another one partially eaten. Next time I make this, if I only want one pie, then I will cut the ingredients in half. Maybe my pie crusts were more shallow and not as deep as Carol's. I used the Pillsbury 9-inch pie crusts. If you want to make only one pie but you have much more filling left over like I had, be prepared to have 2 pie crusts. If you do not have an extra pie crust, you could freeze the extra in a freezer bag to be used the next time you want to make one pie. It will be easier to make this pie next time if you already have the filling on reserve in the freezer.

I was a little skeptical when I saw how watery the filling was. And like other reviewers, I had enough to make 2 pies. To my surprise, it solidified after baking and turned out ok. It tasted good but its texture was more like squash custard than anything. And yes, my squash custard tasted fine. Perhaps I didn't drain my squash long enough? I make this recipe again (I see squash vines in my backyard again) and will drain my cooked squash longer.

This was amazing. Make it!!!! The kids loved it, they thought they were having dessert with dinner. I used egg beaters and skim milk and nobody could tell it was low fat. I will make this again and again. It will definetly become a staple at my Thanksgiving Day dinner. I would cook it for maybe an extra 5 minutes though.

Excellent! I used 3/4 tsp. pumpkin pie spice instead of measuring individually, and lightly dusted the top with a little nutmeg. My family loved it! I didn't expect them to even try it because they refuse squash in every other form.

My family loved this pie. I used brown sugar instead of white. I will make it again.

Have made this pie for quite a few years. We always have an abundance of squash so I make pies. They r not quite as strong as pumpkin and a little softer but soooo good. I use skim milk and frutose instead of sugar and skim rather than regular milk.

Absolutely wonderful! Everyone who has tried this (even professed squash haters, such as myself) LOVE this pie. I like it better than pumpkin pie, which is my favorite pie. It is easy, too. Hint, don't tell people what the pie is until they've tried it, or they will turn their noses up at the title.

This pie is gorgeous! I made it in a "Marie cookie crust" (can't get Graham crackers here in Australia) and the pie tasted really good!It was delicious and not overly spicy like other recipes. It also looked really nice when it came out of the oven! Thanks for submitting this recipe, Carol! My toddlers don't eat this yet but I'm sure it's a taste that would please most kids too so I have to give it a 4 for that section :o)

Great recipe. Only change was to put 1/2 teaspoon of cinnamon and used fresh nutmeg. Move over pumpkin, squash is here to stay.

Easy to make, mildly sweet and spicy and very tasty! Comes out a beautiful golden color that looks beautiful at your harvest table. I only needed ONE butternut squash, peeled and cubed for this recipe. It made just the right amount and I did not have to throw anything away or save it for something else. My family ate the entire pie for breakfast this morning!