12 Delicious Squash Pie Recipes for Fall

You know fall has truly arrived when the air turns crisp and the squash starts piling up at the market. It’s the perfect time to cozy up with a slice of something sweet and savory. Our roundup of 12 Delicious Squash Pie Recipes for Fall is here to inspire your autumn baking adventures. From classic to creative, these pies are sure to delight. Ready to find your new favorite? Let’s dive in!

Classic Butternut Squash Pie

Butternut squash pie is the cozy, comforting dessert you didn’t know you needed. It’s like pumpkin pie’s sweeter, more sophisticated cousin.

Ingredients

• Butternut squash – 2 cups, mashed
• Sugar – ¾ cup
• Eggs – 2
• Evaporated milk – 1 cup
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Pie crust – 1, unbaked

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, combine the mashed butternut squash, sugar, eggs, evaporated milk, cinnamon, and nutmeg. Mix until smooth.
3. Pour the filling into the unbaked pie crust. Tip: To prevent spills, fill the crust on the oven rack.
4. Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and bake for another 40 minutes. Tip: The pie is done when a knife inserted near the center comes out clean.
5. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: For best flavor, refrigerate overnight.

With its velvety texture and rich, spiced flavor, this pie is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Spiced Acorn Squash Pie

Perfect for those cozy fall evenings, this Spiced Acorn Squash Pie brings a twist to your traditional dessert lineup. You’ll love how the spices complement the natural sweetness of the squash, creating a dessert that’s both comforting and slightly unexpected.

Ingredients

• Acorn squash – 1 medium
• Pie crust – 1 (9-inch)
• Brown sugar – ½ cup
• Eggs – 2
• Heavy cream – 1 cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half, remove the seeds, and place cut-side down on a baking sheet. Bake for 45 minutes, or until the flesh is soft.
3. Let the squash cool slightly, then scoop out the flesh into a bowl. Mash it until smooth.
4. In a separate bowl, whisk together the brown sugar, eggs, heavy cream, cinnamon, nutmeg, and salt until well combined.
5. Stir the mashed squash into the egg mixture until fully incorporated.
6. Pour the filling into the pie crust, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. Tip: To prevent the crust edges from burning, cover them with foil halfway through baking.
8. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly for clean slices.
9. Serve at room temperature or slightly warmed. Tip: A dollop of whipped cream on top adds a lovely contrast to the spiced flavors.

With its creamy texture and warm spices, this pie is a delightful end to any meal. Try serving it with a drizzle of caramel sauce for an extra touch of sweetness.

Maple Glazed Squash Pie

Did you ever think squash could steal the show in a pie? This maple glazed squash pie is here to prove it can. It’s sweet, spiced, and everything nice.

Ingredients

• Butternut squash – 2 cups, mashed
• Maple syrup – ½ cup
• Eggs – 2
• Heavy cream – 1 cup
• Pie crust – 1, 9-inch
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a large bowl, mix the mashed butternut squash, maple syrup, eggs, heavy cream, cinnamon, nutmeg, and salt until smooth. Tip: For extra smooth filling, blend the mixture.
4. Pour the filling into the pie crust. Tip: To prevent spills, fill the crust on the oven rack.
5. Bake for 45 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
6. Let the pie cool for at least 2 hours before serving.

Expect a creamy filling with a hint of spice and a sweet maple finish. Serve it with a dollop of whipped cream for an extra treat.

Vegan Squash Pie with Coconut Cream

Kick off your baking adventure with this delightfully creamy Vegan Squash Pie with Coconut Cream. It’s the perfect blend of sweet and savory, guaranteed to impress at any gathering.

Ingredients

• Pie crust – 1
• Butternut squash puree – 2 cups
• Coconut cream – 1 cup
• Maple syrup – ½ cup
• Cornstarch – 2 tbsp
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the butternut squash puree, coconut cream, and maple syrup until smooth.
3. Add the cornstarch, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Whisk until all ingredients are fully incorporated.
4. Pour the mixture into the pie crust, smoothing the top with a spatula.
5. Bake for 45 minutes, or until the filling is set and the crust is golden brown. Tip: To prevent the crust from burning, cover the edges with foil after the first 20 minutes of baking.
6. Remove the pie from the oven and let it cool at room temperature for at least 2 hours before serving. Tip: For best results, refrigerate the pie overnight to allow the flavors to meld.
7. Serve chilled, topped with extra coconut cream if desired. Tip: A sprinkle of cinnamon on top adds a beautiful finish and extra flavor.

Just imagine slicing into this pie to reveal its velvety texture, with each bite offering a harmonious blend of coconut and squash flavors. Try serving it with a drizzle of caramel sauce for an extra decadent touch.

Gluten-Free Squash Pie

Now, who says you can’t enjoy a delicious pie just because you’re avoiding gluten? This gluten-free squash pie is here to prove them wrong, with its creamy filling and flaky crust that’ll have everyone asking for seconds.

Ingredients

• Gluten-free flour – 1 ½ cups
• Butter – ½ cup, cold
• Water – 3 tbsp, ice-cold
• Butternut squash – 2 cups, mashed
• Eggs – 2
• Maple syrup – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly baked crust.
2. Mix gluten-free flour and cold butter in a bowl until crumbly. Tip: Keep the butter cold for a flakier crust.
3. Add ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Chill for 15 minutes.
5. Blind bake the crust for 10 minutes at 375°F. This prevents a soggy bottom.
6. In a separate bowl, whisk together mashed butternut squash, eggs, maple syrup, cinnamon, and nutmeg until smooth.
7. Pour the filling into the pre-baked crust and smooth the top with a spatula.
8. Bake for 45 minutes at 375°F, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
9. Let the pie cool completely before slicing. This helps the filling set properly.

Zesty and rich, this pie boasts a velvety texture with a hint of warmth from the spices. Serve it with a dollop of whipped coconut cream for an extra indulgent treat.

Chocolate Swirl Squash Pie

This summer, you’re in for a treat with a twist on the classic pie that’s as fun to make as it is to eat. Think creamy, dreamy squash meets rich chocolate in every bite.

Ingredients

• Pie crust – 1
• Butternut squash puree – 2 cups
• Sugar – ¾ cup
• Eggs – 3
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp
• Dark chocolate – ½ cup, melted

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a large bowl, whisk together the butternut squash puree, sugar, eggs, heavy cream, vanilla extract, and salt until smooth.
4. Pour the filling into the pie crust.
5. Drizzle the melted dark chocolate over the filling. Use a knife to swirl the chocolate into the filling for a marbled effect.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. Let the pie cool completely on a wire rack before serving.

Zesty and rich, this pie offers a perfect balance of flavors with a smooth texture that melts in your mouth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Pumpkin and Squash Mixed Pie

Back in the day, mixing pumpkin and squash in a pie seemed like a wild idea, but trust me, it’s a game-changer. You get the best of both worlds—creamy pumpkin meets sweet squash, all wrapped in a flaky crust.

Ingredients

• Pumpkin puree – 1 cup
• Squash puree – 1 cup
• Pie crust – 1
• Eggs – 2
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly baked pie without a soggy bottom.
2. In a large bowl, mix the pumpkin and squash purees until smooth. Tip: Use a hand mixer for an extra creamy texture.
3. Beat in the eggs, one at a time, followed by the sugar, cinnamon, and nutmeg. Tip: Adding spices gradually helps evenly distribute their flavor.
4. Slowly stir in the milk until the mixture is homogenous. Tip: Whole milk gives the pie a richer taste, but any milk works.
5. Pour the filling into the pie crust, smoothing the top with a spatula.
6. Bake for 50 minutes, or until the filling is set and a knife inserted comes out clean.
7. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to firm up.

Great for any occasion, this pie boasts a velvety texture with a hint of spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Savory Squash Pie with Herbs

Ever find yourself staring at a pile of squash and wondering what to do with it all? You’re not alone. This savory squash pie with herbs is your answer—simple, flavorful, and perfect for any meal.

Ingredients

• Squash – 2 cups, mashed
• Pie crust – 1, pre-made
• Eggs – 2
• Heavy cream – ½ cup
• Fresh herbs – 2 tbsp, chopped
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, mix the mashed squash, eggs, heavy cream, herbs, salt, and pepper until well combined.
4. Pour the mixture into the pie crust, smoothing the top with a spatula.
5. Bake for 45 minutes, or until the center is set and the crust is golden brown. Tip: Cover the edges with foil if they start to brown too quickly.
6. Let the pie cool for 10 minutes before slicing. Tip: This helps the pie set and makes slicing easier.
7. Serve warm. Tip: A dollop of sour cream on top adds a nice tangy contrast.

Savory and slightly sweet, this pie has a creamy texture that pairs wonderfully with the crisp crust. Try serving it with a side salad for a light lunch or dinner.

Sweet Potato and Squash Pie

Kick off your cozy baking session with this sweet potato and squash pie, a heartwarming blend that’s as easy to make as it is delicious. You’ll love how the natural sweetness of the veggies shines through, making every bite a comforting delight.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Butternut squash – 1 cup, mashed
• Pie crust – 1, pre-made
• Eggs – 2
• Brown sugar – ½ cup
• Milk – ¼ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix the mashed sweet potatoes and butternut squash until smooth.
3. Add the eggs, brown sugar, milk, cinnamon, nutmeg, and salt to the bowl. Mix well. Tip: For extra smoothness, use a hand mixer.
4. Pour the mixture into the pre-made pie crust, spreading it evenly. Tip: Lightly tap the pie dish on the counter to remove any air bubbles.
5. Bake for 45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Tip: Cover the edges of the crust with foil if they start to brown too quickly.
6. Let the pie cool on a wire rack for at least 30 minutes before serving.

Light and creamy with a hint of spice, this pie is perfect on its own or topped with a dollop of whipped cream. Try serving it slightly warm to really bring out the flavors.

Caramel Pecan Squash Pie

Hey, you’re going to love this twist on a classic dessert. It’s the perfect blend of sweet and nutty, with a creamy texture that’ll have you coming back for seconds.

Ingredients

• Pie crust – 1 (9-inch)
• Butternut squash puree – 1 cup
• Brown sugar – ¾ cup
• Eggs – 2 large
• Heavy cream – ½ cup
• Vanilla extract – 1 tsp
• Ground cinnamon – 1 tsp
• Salt – ¼ tsp
• Pecans – ½ cup, chopped
• Caramel sauce – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: Chill the crust for 10 minutes before baking to prevent shrinking.
3. In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, and salt until smooth.
4. Pour the filling into the prepared pie crust. Tip: Tap the dish gently on the counter to remove any air bubbles.
5. Sprinkle the chopped pecans evenly over the top of the filling.
6. Bake for 45-50 minutes, or until the center is set and a knife inserted comes out clean. Tip: Cover the edges with foil if they brown too quickly.
7. Drizzle the caramel sauce over the pie while still warm.
8. Let the pie cool on a wire rack for at least 2 hours before serving.

Great for any occasion, this pie boasts a velvety texture with a crunch from the pecans. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Mini Squash Pies with Whipped Cream

Zesty and sweet, these mini squash pies are the perfect bite-sized treat for any occasion. You’ll love how easy they are to make, and the whipped cream topping adds a fluffy, dreamy finish.

Ingredients

• Pie crust – 1 sheet
• Butternut squash puree – 1 cup
• Brown sugar – ½ cup
• Egg – 1
• Cinnamon – 1 tsp
• Whipped cream – ½ cup

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and cut into 12 small circles to fit a mini muffin tin.
3. Press each circle into the muffin tin, ensuring there are no air pockets.
4. In a bowl, mix the butternut squash puree, brown sugar, egg, and cinnamon until smooth.
5. Fill each pie crust with the squash mixture, leaving a little space at the top.
6. Bake for 20 minutes, or until the filling is set and the crust is golden.
7. Let the pies cool in the tin for 5 minutes before transferring to a wire rack.
8. Once completely cool, top each pie with a dollop of whipped cream.

Perfectly spiced and creamy, these mini pies are a delightful contrast of textures. Serve them at your next gathering or enjoy as a cozy dessert at home.

Roasted Squash Pie with Cinnamon

Zesty flavors and cozy vibes come together in this roasted squash pie with cinnamon. You’ll love how simple it is to whip up, especially when you’re craving something sweet and comforting.

Ingredients

• Butternut squash – 2 cups, roasted and mashed
• Pie crust – 1, pre-made
• Eggs – 2
• Brown sugar – ½ cup
• Cinnamon – 1 tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: For a flakier crust, chill it in the fridge for 10 minutes before baking.
3. In a large bowl, mix the mashed butternut squash, eggs, brown sugar, cinnamon, and milk until smooth. Tip: For an extra smooth filling, blend the mixture with an immersion blender.
4. Pour the filling into the pie crust. Tip: To prevent the edges from burning, cover them with foil or a pie shield.
5. Bake for 45 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6. Let the pie cool on a wire rack for at least 1 hour before serving.

Fluffy and rich, this pie has a velvety texture that pairs perfectly with a dollop of whipped cream. Try serving it warm with a sprinkle of cinnamon on top for an extra cozy treat.

Conclusion

Absolutely delightful, these 12 squash pie recipes are your ticket to a cozy fall season. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!