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Hey Good Lookin' Whatcha Got Cookin'?!

Better Than Pumpkin Pie 
Sep. 20, 2010 5:03 am 
Updated: Sep. 20, 2010 11:42 am
We received a butternut squash in last week's Farmer's Market Basket and I thought this recipe would be a great way to use it! I have been in the mood to bake again anyway, and hubby isn't a big squash fan but I thought even he might change his tune (at least a little) if I could serve him something tasting like pumpkin pie, which he does enjoy!

I prepped this and baked it last night, it is great! I was REALLY happy with how it came out! I've never made a scratch pumpkin pie before (only used canned) so its hard for me to compare this one to a scratch pumpkin pie, but the texture is smooth and creamy and I used Pie Crust IV (with butter flavored shortening) and the combo is fantastic!

I had 2 small pieces last night (that hubby shared with me) and my son enjoyed one too! He seemed to really like it and said it was a lot like pumpkin pie. I couldn't get my husband to actually say "yes I like it" or "no I don't", but considering how many bites he took I'm thinking he was more in the "I like it camp" than not...! :)

Better Than Pumpkin Pie


  • 1 1/2 cups peeled and cubed butternut squash
  • 1 cup lightly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 egg, beaten
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1 (9 inch) unbaked pie shell


  1. Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
It didn't take much squash to make, it only used half of the one I have - so I still have half a (cooked) squash in my fridge to do something with... I will hopefully figure something good out for it for dinner the next couple days, or maybe just bring it for my lunch with some butter and brown sugar...! :)
Sep. 20, 2010 8:17 am
Sounds good to me. I love that squash but dear BF is not much of a fan. This sounds like a great pie for me to try! You could try a little soup with the leftover half.
Sep. 20, 2010 11:42 am
I'm going to try that pie. Butternut is a great sub for pumpkin in a lot of recipes - I used it in pancakes recently and WOW! were they ever good! Muffins are next! :)
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Rebekah Rose Hills

Living In
Hiram, Georgia, USA

Member Since
Apr. 2002

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

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About Me
I love preparing meals for my family, I grew up eating home cooked dinners as a child, and felt that time around the table was very special. It gives me a LOT of pleasure to prepare something my family enjoys!
My favorite things to cook
I cook with a lot of chicken, we prefer boneless, skinless breasts. I don't think I have a preference for a certain style of food, or ethnicity. I cook mainly simple, meat and rice/pasta/potatoes kinds of meals. I enjoy trying different flavors and fixing new recipes. We enjoy italian, southern, mexican, etc.
My favorite family cooking traditions
It's sort of a tradition in our house to have biscuits and gravy every weekend, usually Saturday morning. My husband grew up in the South, and it's comfort food! I love preparing a Traditional Thanksgiving Dinner: Roast turkey, green bean casserole, mashed potatoes, stuffing, rolls, and cranberry jelly... MMMMM!!!!
My cooking triumphs
I think I was pretty thrilled with myself the first time I successfully made a home-made pizza crust. I am also very good with homemade breads, and very proud of my banana and lemon poppy seed breads!
My cooking tragedies
I have two classic cooking tragedies from when I had just started cooking (age 16) - the first time was when I tried to thicken gravy by adding flour directly into the HOT liquid - LOTS of clumps... it was SOO gross! The 2nd time was when I tried to make my first white sauce, and I just could NOT get the flour to milk ratio right, it was pasty and disgusting!!! I've learned a lot since then, but those are classic OOPS memories!
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