Photo: Becky Luigart-Stayner
10 servings (serving size: 1 wedge)

Butternut squash stands in for pumpkin in this pie, which received our Test Kitchens' highest rating. Prepare a day in advance, and store at room temperature.

How to Make It

Step 1

Position oven rack to lowest setting. Preheat oven to 400°.

Step 2

Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.

Step 3

Increase oven temperature to 425°

Step 4

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.

Step 5

Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.

Step 6

Reduce oven temperature to 350°.

Step 7

Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired.

Ratings & Reviews

chris0507's Review

February 28, 2014
Fabulous alternative (or addition) to pumpkin pie at a Thanksgiving dinner!

Cckfrodo's Review

February 02, 2014

dezlorelle's Review

January 18, 2012
This was the first time I ever made anything with butternut squash. It was absolutely delicious!

loquita's Review

December 29, 2010
Absolutely delicious!

Coastal34135's Review

December 06, 2010
This pie became the new holiday favorite this Thanksgiving. Some liked it warm, some cold, either way was great. Homemade pie crust makes it even better!

smith3576's Review

November 29, 2010
This was great! Everyone who I could convince to try it loved it :) I did think the topping was a little sweet (even without whipped topping). You could lessen the sugar if you wanted.

ellentambo's Review

November 30, 2009
This is a really great recipe. I cut the fat and calories even further by using phyllo dough instead of pie crust. I layered five sheets (spray with cooking spray and then sprinkle with mixture of cinnamon/sugar) and laid them in a tart pan (with removable bottom) and another five sheets and laid them perpendicular to the first set. Then filled with the filling. Also, I made the filling two days ahead of time and refrigerated it and then assembled the pie at the last minute. A big hit at Thanksgiving. Awesome!

lovemysouschef's Review

November 19, 2009
Yum! I don't typically like this type of dessert, but I loved this pie! The butternut squash in it is great, but when I'm low on time, I just substitute the same amount of canned pumpkin, and that comes out great, too. I'll be making it again this Thanksgiving!