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Home » Holiday Recipes » Thanksgiving » Butternut Squash Pie with Nut Crust

Butternut Squash Pie with Nut Crust

Nov 17, 2019 · by Valentina · 42 Comments

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Butternut Squash Pie with Nut Crust is gluten-free and full of delicious chai spices. This pie tastes like the perfect blend of pecan pie and pumpkin pie -- only it's neither one and even better!

Butternut squash pie with one slice removed and on purple plate

Though this butternut squash pie is reminiscent, and just as incredible as my Caramel Pumpkin Pecan Pie, it's subtly different and will also wow your Thanksgiving guests.

You can easily make the entire pie from scratch, starting with a whole butternut squash.

Butternut Squash Pie with Nut Crust is rustic looking, in the coolest, most beautiful way.

Most of the prep time for this recipe is refrigeration and baking time.

Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!

The Ingredients

  • whole butternut squash (see substitutions)
  • sugar
  • pure vanilla extract - I like this one.
  • eggs
  • cinnamon
  • cardamom
  • nutmeg
  • ginger
  • cloves
  • corn starch
  • pecans - Raw.
  • walnuts - Raw.
  • unsalted butter - I bake (and cook) with unsalted butter so I can better control how much salt goes in a recipe.
  • salt

Substitutions

  • Butternut squash. Though it's awesome to roast and purée you own butternut squash (instructions linked below), to save time, you can buy butternut squash purée. (I don't judge!) And you can make it a pumpkin pie and use pumpkin purée.
  • Pecans and walnuts. You can use more or less or each or one or the other.
  • Though I think this crust is quite special, if you really want to save time, you can of course use a prepared pie crust of your choice!

Recipe Tips

  • This pie is more orange in color the day it's baked. The next day it's equally as delicious, but less orange, and more brown. Again, it's rustic. 😉
  • Yes, the top edges of the crust might fall apart a bit while serving - that's okay! This gluten-free nut crust recipe is so unique and delicious that you certainly won't mind a few crumbs falling out of place.
  • The butternut squash can be roasted two days ahead of time -- and should be roasted at least 6 hours ahead. Here's How to Roast a Butternut Squash. (It is not included in the prep time for this recipe.
  • If your squash purée isn't smooth, you can blend it in a food processor with the blade attachment for about 30 seconds.
Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!

How to Make it

- The butternut squash should be roasted well ahead of time. I usually do it the day before I'm making the pie. Here's my super easy method for roasting a whole butternut squash.

How to Roast Butternut Squash: A Photographic Guide - cookingontheweekends.com
Spoonfull of butternut squas puree with bowl behind it.

- Add the pecans and walnuts to a food processor fitted with the blade attachment and blend until it's just becoming -- but isn't quite -- a paste. They should be somewhere between a powder and paste.

Ground pecans and walnuts in a food processor

- Add the processed nuts to a medium-sized mixing bowl and add the melted butter, sugar, cinnamon, ginger, nutmeg and salt. Mix until everything is evenly blended and then press it into a 10-inch pie plate.

Nut crust pressed into a light blue pie plate.

- The crust will be about ½ inch thick, thicker than a typical pie crust. If it's easy, bring the crust on top of the top edge as it will shrink a bit during the baking time. If that seems tricky, just go up as high as you can.

- Place the prepared crust in the refrigerator for at least 45 minutes, and during that time, preheat the oven to 350°F.

- Once the oven is preheated and the pie has refrigerated for at least 45 minutes, place the pie plate on a baking sheet and bake until it's becoming golden and is sizzling, about 20 minutes. Set it aside to cool, and keep the oven on.

- In a medium-sized mixing bowl, use a whisk to blend the 4 cups of butternut squash purée (see notes) with the sugar, eggs, egg yolk, cinnamon, cardamom, ginger, cloves and pinch of salt. Mix the cornstarch with 1 tablespoon of then add it to the filling and mix.

- Once the crust is about room temperature, pour in the filling. Keeping the filled pie on the baking sheet, place it in the (still) preheated 350°F oven and very loosely, cover it with a piece of foil.

- Bake it this way for 1 hour, then remove the foil and bake until it's set, about 10 more minutes. When you move the baking sheet, it should no longer jiggle in the center. (Cooking times may vary.)

Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!

Can you make the whole pie ahead of time?

Yes, you can make it the day before, keeping it at room temperature with foil loosely covering it.

Enjoy every last bite of this oh-so-delicious Butternut Squash Pie with it's scrumptious gluten-free nut crust!

slice of butternut squash pie with nut crust on purple plate

Butternut Squash Pie Recipe

Valentina K. Wein
This pie tastes like the perfect blend of pecan pie and pumpkin pie -- only it's neither one and even better!
*For this recipe, the butternut squash can be roasted two days ahead of time -- and should be roasted at least 6 hours ahead. Here's How to Roast a Butternut Squash. (It is not included in the prep time for this recipe. You can also purchase butternut squash purée.
5 from 6 votes
Print
Prep Time 3 hours hrs 45 minutes mins
Cook Time 1 hour hr 10 minutes mins
Refrigeration 45 minutes mins
Total Time 5 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 358 kcal

Equipment

  • 10-inch pie plate

Ingredients
 
 

For the crust

  • 2 cups raw pecans
  • 1 cup raw walnuts
  • 5 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

For the filling

  • 1 (approximately 3 pound) roasted butternut squash (Click here for How to Roast a Butternut Squash), you will need 4 cups (see notes)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • pinch salt
  • 1 tablespoon corn starch

Instructions
 

For the crust

  • Grind the nuts. Add the pecans and walnuts to a food processor fitted with the blade attachment and blend until it's just becoming -- but isn't quite -- a paste. They should be somewhere between a powder and paste.
  • Add remaining crust ingredients, mix and shape. Add the processed nuts to a medium-sized mixing bowl and add the melted butter, sugar, cinnamon, ginger, nutmeg and salt. Mix until everything is evenly blended and then press it into a 10-inch pie plate. (It will be about ½ inch thick, thicker than a typical pie crust. If it's easy, bring the crust on top of the top edge as it will shrink a bit during the baking time. If that's too tricky, just go up as high as you can.)
  • Refrigerate. Place the prepared crust in the refrigerator for at least 45 minutes, and during that time, preheat the oven to 350°F.
  • Bake. Once the oven is preheated and the pie has refrigerated for at least 45 minutes, place the pie plate on a baking sheet and bake until it's becoming golden and is sizzling, about 20 minutes. Remove from the oven and let it cool. Keep the oven on.

For the filling

  • Combine filling ingredients. In a medium-sized mixing bowl, use a whisk to blend the 4 cups of butternut squash purée (see notes) with the sugar, eggs, egg yolk, cinnamon, cardamom, ginger, cloves and pinch of salt. Mix the cornstarch with 1 tablespoon of water then add it to the filling and mix.
  • Assemble and bake. Once the crust is about room temperature, pour in the filling. Keeping the filled pie on the baking sheet, place it in the (still) preheated 350°F oven and very loosely, cover it with a piece of foil. (The foil should not be wrapped around the pie plate, it should be sitting on top, more or less.) Bake it this way for 1 hour, then remove the foil and bake until it's set, about 10 more minutes. When you move the baking sheet, it should no longer jiggle in the center. You can also stick a wooden skewer int he center -- it should come out clean when it's done. (Cooking times may vary.)
  • Cool & serve. Cool to room temperature and serve.

NOTES

If your squash purée isn't smooth, you can blend it in a food processor with the blade attachment for about 30 seconds.
To save time, you can buy butternut squash purée.
If you don't have, or can't get potato starch, you can use corn starch. Mix 1 tablespoon with 1 tablespoon of water, before adding it to the filling.
Nutritional information is only an estimate.

NUTRITION

Calories: 358kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 135mg | Potassium: 309mg | Fiber: 3g | Sugar: 32g | Vitamin A: 6219IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 1mg
Keywords gluten-free Thanksgiving recipes, pies for Thanksgiving
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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Reader Interactions

Comments

  1. Blanca

    November 09, 2015 at 2:28 pm

    This looks absolutely amazing. I have some butternut squash at home. Yay!! You are the best!!!

    Reply
    • valentina

      November 09, 2015 at 4:49 pm

      Thanks so much, Blanca! I hope you love it! XOXO

      Reply
      • Blanca

        November 20, 2015 at 9:44 am

        5 stars
        This pie was amazing ... even though I burnt the crust. It gave it character. My co worker loved it too. Burnt crust and all!

        Reply
        • valentina

          November 20, 2015 at 2:32 pm

          Oh that makes me so happy, Blanca! I'm making it again this week for Thanksgiving. Thank you for sharing. xoxo

          Reply
          • Blanca

            November 23, 2016 at 6:59 pm

            Just so you know I have a pie in the oven right now. Thank you. I'm hooked!

          • valentina

            November 23, 2016 at 7:48 pm

            Yay! This makes me so happy. (I just pulled mine out of the oven!!!) Happy Thanksgiving to you! 🙂

  2. Cathy | She Paused 4 Thought

    November 09, 2015 at 7:42 pm

    5 stars
    This pie tasted so amazing. I couldn't tell it was butternut. What a great way to sneak some vegetables into dessert. 😉

    Reply
    • valentina

      November 09, 2015 at 10:33 pm

      Thanks so much, Cathy! So happy I got to share it (& your pie!) with you. XOXO

      Reply
  3. David

    November 10, 2015 at 5:57 am

    Looks wonderful! I have always wondered about using butternut for a pie... and now I know!

    Reply
    • valentina

      November 10, 2015 at 9:38 am

      Truthfully, if you didn't know, you would assume it's pumpkin. 😉 I just love using freshly roasted butternut and it takes on the spices so nicely.

      Reply
  4. sippitysup

    November 10, 2015 at 11:43 am

    Well if this doesn't take the cake (I mean pie). I love that it takes two expected holiday pies (pumpkin and pecan) and mashed them into one pie that's totally new to me. GREG

    Reply
    • valentina

      November 11, 2015 at 7:51 pm

      Greg, I consider you an authority on pies, so thank you so much!! 🙂

      Reply
  5. Jeanne @JollyTomato

    November 11, 2015 at 2:27 pm

    Valentina, this was so delicious - thank you so much for sharing it at our meeting. The funny thing is my family came to visit right afterwards and everyone loved it so much they were arguing over the last slice! I just shared this link with my mom and my sister. : ) Great seeing you!

    Reply
    • valentina

      November 11, 2015 at 7:48 pm

      Oh my gosh, Jeanne, that's SO nice! Thanks you! I'm so happy everyone liked it and thank YOU for sharing you delicious pies and your gorgeous home with all of us! XOXO

      Reply
  6. Shannon Rose

    November 15, 2016 at 3:48 pm

    If I were going to use a different crust for this filling would you recommend traditional or graham cracker? We don't need gluten free in our house.

    Reply
    • valentina

      November 16, 2016 at 1:56 pm

      Hi Shannon, yes absolutely. I think a traditional pie crust would be great! Graham cracker delicious also, so whichever you prefer. Enjoy!

      Reply
  7. Kelly

    November 16, 2016 at 1:50 pm

    Making this right now for pie night and can't wait to try it!

    Reply
    • valentina

      November 16, 2016 at 1:57 pm

      Yay! I hope you love it!

      Reply
  8. Rafael Rosa

    November 13, 2017 at 8:15 pm

    5 stars
    Hi Valentina,

    Thanks for this recipe. I tried this at home and was amazing. Everyone loved it. The only problem is that I burnt the crust a bit. :-#

    But that's alright, I'll (hopefully) improve my technique on the next attempt. 🙂

    Cheers!
    Raf

    Reply
    • valentina

      November 13, 2017 at 9:49 pm

      Thanks so much, Rafael. I'm so happy you enjoyed the pie and everyone loved it. Yay! (If you think the crust is getting too dark during the baking time, cover it loosely with foil, by almost just placing it on top, not wrapping it.) Thanks again for sharing, and for reading and trying my recipes. 🙂

      Reply
  9. Deanna

    November 22, 2017 at 3:31 pm

    Made the pie as directed for tomorrow's dinner.. Have not cut it yet. Looks like your picture. However, I had to bake MUCH longer and when tested with tooth pick, it never came out clean????? The tooth pick did come out clean on outer part of pie. Will let you know after tomorrow's dinner.

    Reply
    • valentina

      November 23, 2017 at 12:43 am

      Hi Deanna. I made this pie tonight also. 🙂 As I say in the recipe, baking times can vary -- I'm sorry it took so long, and that the toothpick test didn't work. I would guess it's cooked through even though it didn't come out clean, since it baked so long. I hope it's delicious, and that it's a hit tomorrow. LMK! Happy Thanksgiving. ~Valentina

      Reply
  10. Deanna

    November 24, 2017 at 8:49 am

    Follow-up Yes, it was a hit, flavor outstanding. The crust did not stay crisp, was it supposed to? Thank you for all the wonderful recipes you offer. Plan on making Chai spiced Carmel Coffee Cake next

    Reply
    • valentina

      November 24, 2017 at 2:39 pm

      So happy to hear it! Not the crust isn't super crispy, but it should've stayed solid and together. Thanks for the report.Cheers! 🙂 ~Valentina

      Reply
  11. Deanna

    November 25, 2017 at 6:47 am

    Thanks for all the follow-up. Made a copy of our "conversation" to attach to recipe when I make this again.

    Reply
    • valentina

      November 25, 2017 at 9:41 am

      Great idea! I hope you enjoy the holiday season! 🙂

      Reply
  12. Zed

    December 03, 2018 at 3:11 am

    Hi!
    I was wondering about the ingredients for a vegan version of this pie? Did anyone try it?

    Reply
    • valentina

      December 03, 2018 at 12:58 pm

      Hi Zed, I don't specialize in vegan baking -- however, my advice (and sort of an assumption), is that you could use coconut oil (melted first), for the crust instead of the butter, and a flax egg (1 tablespoon of flax meal mixed with 3 tablespoons of water = 1 egg). Keep in mind I haven't tested this, but I'm optimistic. Let me know how it goes if you try it. Thanks for checking out the recipe. 🙂 ~Valentina

      Reply
  13. 2pots2cook

    November 20, 2019 at 2:52 am

    5 stars
    For me, too, rustic is a bit messy and that's exactly how it should be... to be honest, with all the things on my mind, a lot of things are rustic around our home LOL.

    Reply
    • valentina

      November 20, 2019 at 7:48 am

      Ha! Here too! For sure. 😀 ~Valentina

      Reply
  14. Kathy @ Beyond the Chicken Coop

    November 20, 2019 at 4:55 am

    5 stars
    I love rustic and I think this pie looks great. Pumpkin and pecan pies are two of my favorites and this is a perfect blend. Love that deep, rich color.

    Reply
    • valentina

      November 20, 2019 at 7:47 am

      Thanks so much, Kathy! 🙂 ~Valentina

      Reply
  15. Jeff the Chef

    November 20, 2019 at 6:49 am

    You can say rustic all you want, I think this pie is utterly gorgeous! And I love the flavors, especially the chai.

    Reply
    • valentina

      November 20, 2019 at 7:46 am

      Thank you, Jeff! I'm a fan of rustic. Enjoy. 🙂 ~Valentina

      Reply
  16. John / Kitchen Riffs

    November 20, 2019 at 7:49 am

    We love nut crusts for pies! Almost never make a regular flour one these days. We often make a sweet potato pie instead of pumpkin, but definitely need to try butternut squash. This looks great -- thanks.

    Reply
    • valentina

      November 21, 2019 at 1:42 pm

      The nut crusts are perfect for us with a gluten-free son. Happy to hear other people also love them. Thanks! 🙂 ~Valentina

      Reply
  17. Jenny

    November 23, 2019 at 2:19 pm

    Sounds amazing!!! I love to cook but I’m not a baker.... Any suggestions on making mini pies, maybe individual servings?

    Reply
    • valentina

      November 23, 2019 at 3:05 pm

      Hi Jenny, You could totally make mini pies. Love that idea. I haven't done this/measured it out with this particular recipe, so I don't want to guarantee measurements. I think it would make about 6 (5 12/ inch) mini pies. You could use something like this or this. I hope this helps! Enjoy! 🙂 ~Valentina

      Reply
  18. David @ Spiced

    November 25, 2019 at 5:15 am

    5 stars
    Hahaha...I totally had to laugh at your comment about pastry class vs. family. I used to make all kinds of things from scratch. Bagels, puff pastry, croissants. You name it. Then we had Robbie. I love that little dude, but he certainly has changed my baking habits! So I get where you're coming from here.

    In other news, a pie with a nut crust sounds awesome! Delicious rustic, if you ask me! 🙂

    Reply
    • valentina

      November 25, 2019 at 2:26 pm

      I know, right!? I think anyone with kids (especially little ones, like you have) gets this. Kinda liberating to be more relaxed about some of the details. 🙂 ~Valentina

      Reply
  19. Kaite

    November 24, 2022 at 8:55 am

    I’ve made this every year for the past several years and my family (who don’t prefer GF desserts) always loves it and request it!

    Reply
    • valentina

      November 24, 2022 at 12:57 pm

      Hi Katie. That's so awesome, and thank you for letting me know. It's definitely one our family favorites. Happy Thanksgiving! 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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