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Squash Pie 11

Squash Pie

"A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy."
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servings 320 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 67
  1. 79 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Well, it tried to make it vegen by using hazelnut milk. I should have used Oat which is thicker, the hazelnut was like WATER!!!! Other than that it was fine. I don't know why everyone is like...

Most helpful
Most positive
Least positive

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 ...

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 goo...

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 ag...

Good as the best pumpkin pie ever. I doubled the spices, added grd cloves. I would use slightly less milk as it is not as firm as i would like. Note - 3 cups squash equals about 2#. Used ready m...

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

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 t...

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 fru...

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. ...

Fantastic pie! My daughter and I made this, and she couldn't get enough. If you do the full 2 lbs of squash, make sure you have containers to store the left overs. We did 2 full pies and still h...

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