22 Scrumptious Squash Pie Recipes for Autumn

Brrr, can you feel that crisp autumn air? As the leaves turn golden and the days grow shorter, there’s nothing quite as comforting as the warm, spiced aroma of squash pie wafting through your kitchen. Whether you’re a pumpkin purist or eager to explore new varieties, we’ve gathered 22 scrumptious recipes that celebrate this seasonal favorite. Get ready to cozy up with a slice of autumn perfection!

Classic Butternut Squash Pie

Fall just isn’t complete without this cozy classic. You’ll love how the sweet, nutty squash pairs with warm spices in this comforting pie—it’s like a hug in dessert form. Perfect for sharing with friends or enjoying as a sweet treat after dinner.

Ingredients

– 1 medium butternut squash (about 3 cups mashed)
– 1 cup granulated sugar
– 2 large eggs
– 1 cup evaporated milk
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– A pinch of salt
– 1 unbaked 9-inch pie crust
– A splash of vanilla extract

Instructions

1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes until the flesh is tender when pierced with a fork.
5. Let the squash cool completely before handling—this makes scooping easier and prevents burns.
6. Scoop the soft squash flesh into a large mixing bowl, discarding the skin.
7. Mash the squash with a potato masher until smooth with no lumps.
8. Add the granulated sugar and mix thoroughly.
9. Crack the eggs into the bowl and whisk until fully incorporated.
10. Pour in the evaporated milk and vanilla extract, stirring to combine.
11. Sprinkle in the cinnamon, nutmeg, ginger, and salt, mixing until the spices are evenly distributed.
12. Place your unbaked pie crust in a 9-inch pie dish.
13. Pour the squash filling into the pie crust, smoothing the top with a spatula.
14. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F.
15. Continue baking for 35-40 minutes until the filling is set and a knife inserted near the center comes out clean.
16. Let the pie cool completely on a wire rack before slicing—this helps the filling set properly for clean cuts.

Perfectly spiced and wonderfully creamy, this pie has a smooth texture that melts in your mouth. Pair it with a dollop of whipped cream or serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert experience.

Spiced Acorn Squash Pie

Craving something cozy and just a little bit fancy? This spiced acorn squash pie is your new go-to for crisp autumn days. It’s like pumpkin pie’s slightly more interesting cousin—sweet, warmly spiced, and totally comforting.

Ingredients

– 1 medium acorn squash (about 2 cups mashed)
– 1 unbaked 9-inch pie crust
– 3 large eggs
– ¾ cup packed brown sugar
– 1 cup heavy cream
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– A pinch of ground cloves
– A splash of vanilla extract

Instructions

1. Preheat your oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 45 minutes, or until the flesh is very soft when pierced with a fork.
5. Let the squash cool until you can handle it comfortably.
6. Scoop the soft squash flesh into a bowl and mash it smoothly with a fork or potato masher—you’ll need about 2 cups.
7. Reduce the oven temperature to 350°F.
8. In a large mixing bowl, whisk the eggs until they’re fully blended and slightly frothy.
9. Add the brown sugar, heavy cream, cinnamon, ginger, nutmeg, cloves, and vanilla extract to the eggs.
10. Whisk everything together until the mixture is completely smooth and the sugar has dissolved.
11. Stir in the mashed acorn squash until no streaks remain.
12. Pour the filling into the unbaked pie crust, spreading it evenly.
13. Bake at 350°F for 50–60 minutes, until the center is set and only jiggles slightly when you gently shake the pan.
14. Cool the pie completely on a wire rack for at least 2 hours before slicing.

So creamy and warmly spiced, this pie is perfect with a dollop of whipped cream or a scoop of vanilla ice cream. The smooth, custardy texture and rich squash flavor make it a standout dessert for any fall gathering.

Savory Squash and Leek Pie

Fall is the perfect time to cozy up with comforting dishes, and this savory squash and leek pie hits all the right notes. You’ll love how the sweet squash balances with the mild onion flavor of leeks, all wrapped in a flaky crust that’s perfect for chilly evenings.

Ingredients

– 2 cups of cubed butternut squash (about 1 small squash)
– 2 medium leeks, white and light green parts only
– 1 sheet of frozen puff pastry, thawed
– 1 cup of shredded Gruyère cheese
– 2 large eggs
– 1/2 cup of heavy cream
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– A sprinkle of fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Slice the leeks in half lengthwise, rinse thoroughly under cold water to remove any dirt, and chop them into 1/2-inch pieces.
4. Toss the squash and leeks with olive oil, salt, and pepper on a baking sheet.
5. Roast the vegetables for 25 minutes, or until the squash is tender and lightly browned at the edges.
6. Let the roasted vegetables cool for 10 minutes to prevent the eggs from scrambling when mixed.
7. In a medium bowl, whisk together the eggs and heavy cream until smooth.
8. Stir in the shredded Gruyère cheese and fresh thyme leaves.
9. Gently fold the cooled squash and leeks into the egg mixture.
10. Unfold the thawed puff pastry and press it into a 9-inch pie dish, trimming any excess edges.
11. Pour the filling into the pastry-lined pie dish.
12. Bake at 400°F (200°C) for 30-35 minutes, until the crust is golden and the filling is set (no jiggle in the center when shaken).
13. Let the pie cool for 15 minutes before slicing to allow the filling to firm up.

Dig into this pie while it’s still warm for the best experience. The flaky crust gives way to a creamy, savory filling with sweet squash and subtle onion notes from the leeks. Try serving it with a simple green salad for a complete meal that feels both rustic and elegant.

Honey-Glazed Squash Pie

Let’s be real—when autumn hits, you want something cozy that makes your kitchen smell amazing. This honey-glazed squash pie is exactly that kind of comfort food, with a sweet, spiced filling and a buttery crust that just melts in your mouth.

Ingredients

You’ll need about 2 cups of mashed roasted squash, 1 cup of heavy cream, ½ cup of honey, 2 large eggs, a teaspoon of cinnamon, ½ teaspoon of nutmeg, a pinch of salt, and a pre-made 9-inch pie crust.

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, whisk together the mashed roasted squash, heavy cream, honey, eggs, cinnamon, nutmeg, and salt until smooth. Tip: Make sure your squash is completely cooled before mixing to avoid curdling the eggs. 4. Pour the filling into the pie crust. 5. Bake at 375°F for 45-50 minutes, until the center is set and a knife inserted comes out clean. Tip: If the crust edges brown too quickly, cover them with foil to prevent burning. 6. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: For cleaner slices, chill the pie in the refrigerator for an hour after cooling. Silky and warmly spiced, this pie has a smooth texture that pairs beautifully with a dollop of whipped cream. Serve it slightly warmed to highlight the honey glaze, or enjoy it cold for a firmer, custard-like bite—either way, it’s pure autumn bliss.

Ginger-Infused Squash Pie

Venturing beyond traditional pumpkin pie? This ginger-infused squash pie brings cozy warmth with a spicy kick that’ll make your autumn gatherings unforgettable.

Ingredients

• 2 cups of roasted butternut squash puree (about one medium squash)
• 3/4 cup of granulated sugar
• 1/2 cup of heavy cream
• 2 large eggs
• 1 tablespoon of freshly grated ginger
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 unbaked 9-inch pie crust
• A splash of vanilla extract
• A couple of tablespoons of melted butter for brushing

Instructions

1. Preheat your oven to 375°F.
2. Place your unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively.
3. In a large mixing bowl, whisk together the squash puree and granulated sugar until completely smooth.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Stir in the heavy cream, freshly grated ginger, cinnamon, nutmeg, salt, and vanilla extract until everything is well combined.
6. Pour the filling into your prepared pie crust, smoothing the top with a spatula.
7. Brush the edges of the pie crust with melted butter to help them brown beautifully.
8. Bake for 45-50 minutes at 375°F until the center jiggles slightly but the edges are set.
9. Let the pie cool completely on a wire rack for at least 2 hours before slicing.
10. Refrigerate any leftovers covered for up to 3 days.

Key to this pie’s magic is that silky texture that slices cleanly yet melts on your tongue. The ginger provides this lovely warmth that builds with each bite, while the squash keeps everything grounded and earthy. Try serving it slightly warm with a dollop of whipped cream or crumble some gingersnap cookies over the top for extra crunch and spice.

Herbed Squash and Cheese Pie

Mmm, you know that cozy feeling when you want something warm and cheesy but also packed with veggies? This herbed squash and cheese pie hits all those comfort food notes while being surprisingly simple to throw together. It’s the perfect dish for when you want something impressive without spending hours in the kitchen.

Ingredients

– A couple of cups of diced butternut squash
– A splash of olive oil
– A pinch of salt and black pepper
– One 9-inch pie crust (store-bought is totally fine!)
– About 2 cups of shredded cheddar cheese
– 3 large eggs
– 1 cup of whole milk
– A handful of fresh chopped parsley
– A sprinkle of dried thyme

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with olive oil, salt, and black pepper on a baking sheet.
3. Roast the squash for 20-25 minutes until it’s tender and has some golden edges.
4. Let the roasted squash cool for about 10 minutes – this prevents it from making your crust soggy.
5. Reduce your oven temperature to 375°F.
6. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
7. Spread the cooled roasted squash evenly across the bottom of the pie crust.
8. Sprinkle the shredded cheddar cheese over the squash layer.
9. In a medium bowl, whisk together the eggs and whole milk until completely combined.
10. Stir the chopped parsley and dried thyme into the egg mixture.
11. Slowly pour the egg and herb mixture over the cheese and squash in the pie crust.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the pie rest for 15 minutes before slicing – this helps it hold its shape better.

Just imagine cutting into that golden crust to reveal the creamy, cheesy interior with sweet roasted squash throughout. The fresh parsley adds a bright pop against the rich cheddar, making each bite perfectly balanced. Try serving it with a simple green salad for a complete meal that feels both fancy and completely approachable.

Sweet Maple Squash Pie

Unbelievably cozy and perfect for crisp fall days, this sweet maple squash pie will become your new seasonal favorite. You get that wonderful creamy texture we all love in pumpkin pie, but with a deeper, more complex flavor that really celebrates autumn.

Ingredients

• About 2 cups of roasted butternut squash puree
• 3/4 cup of real maple syrup (the good stuff!)
• 2 large eggs
• 1 cup of heavy cream
• A generous teaspoon of cinnamon
• Half a teaspoon of ground ginger
• A quarter teaspoon of freshly grated nutmeg
• A pinch of salt
• One 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 425°F and place a baking sheet on the middle rack to heat up.
2. In a large bowl, whisk together the squash puree and maple syrup until completely smooth.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Slowly pour in the heavy cream while continuously whisking to create a silky filling.
5. Add the cinnamon, ginger, nutmeg, and that pinch of salt, whisking until all spices are evenly distributed.
6. Place your unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively.
7. Carefully pour the filling into the pie crust, stopping about 1/4 inch from the top edge.
8. Place the filled pie on the preheated baking sheet in the oven and bake at 425°F for 15 minutes.
9. Reduce the oven temperature to 350°F and continue baking for 40-45 minutes.
10. Check for doneness by inserting a knife near the center – it should come out clean, not wet.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours.

Keep in mind that the filling will firm up beautifully as it cools, creating that perfect sliceable texture. The maple flavor really shines through with subtle spice notes, making it fantastic served slightly warm with a dollop of whipped cream or even a scoop of vanilla ice cream for the ultimate fall dessert experience.

Roasted Squash and Nutmeg Pie

Vivid autumn evenings just beg for something warm and comforting from the oven, don’t they? You’re going to love this cozy roasted squash and nutmeg pie—it’s like a hug in a dish, perfect for those crisp fall nights when you want something special but not too fussy.

Ingredients

– 1 medium butternut squash (about 2 cups when roasted and mashed)
– 1 pre-made pie crust (the refrigerated kind works great)
– 3 large eggs
– 1 cup heavy cream
– ½ cup brown sugar
– 1 teaspoon freshly grated nutmeg
– ½ teaspoon cinnamon
– A pinch of salt

Instructions

1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes until the flesh is completely tender when pierced with a fork.
5. Let the squash cool until you can handle it comfortably, about 15-20 minutes.
6. Scoop the soft squash flesh into a medium bowl, discarding the skins.
7. Mash the squash with a fork until smooth—this is easier if you roasted it properly!
8. Reduce your oven temperature to 350°F.
9. Place the pre-made pie crust into a 9-inch pie dish and press it gently into the edges.
10. In a separate large bowl, whisk the 3 eggs until they’re light and frothy.
11. Add the heavy cream, brown sugar, grated nutmeg, cinnamon, and pinch of salt to the eggs.
12. Whisk everything together until well combined and smooth.
13. Stir in the mashed squash until the filling is completely uniform in color.
14. Pour the filling mixture into your prepared pie crust.
15. Bake at 350°F for 50-60 minutes—the center should be set and not jiggle when you gently shake the pan.
16. Let the pie cool completely on a wire rack, about 2 hours, before slicing.

Zesty with warm spice and velvety in texture, this pie delivers the most comforting autumn vibes. The roasted squash gives it this incredible creamy consistency that pairs beautifully with the aromatic nutmeg. Try serving it slightly warm with a dollop of whipped cream or even for breakfast the next day—it’s that good!

Squash and Walnut Crumble Pie

Zesty fall flavors are calling your name with this cozy squash and walnut crumble pie. You’ll love how the creamy squash filling pairs with that nutty, buttery topping. It’s the perfect dessert to warm up your kitchen on a crisp autumn day.

Ingredients

– One 9-inch pie crust (store-bought or homemade)
– About 3 cups of peeled, cubed butternut squash
– A couple of large eggs
– Half a cup of brown sugar
– A splash of heavy cream
– A teaspoon of vanilla extract
– A pinch of salt
– A sprinkle of cinnamon
– For the crumble: three-quarters cup of chopped walnuts
– For the crumble: a quarter cup of all-purpose flour
– For the crumble: three tablespoons of cold butter, cubed
– For the crumble: two tablespoons of granulated sugar

Instructions

1. Preheat your oven to 375°F.
2. Place the cubed butternut squash on a baking sheet and roast for 25 minutes until tender when pierced with a fork.
3. Let the roasted squash cool for 10 minutes, then transfer it to a blender.
4. Add the eggs, brown sugar, heavy cream, vanilla extract, salt, and cinnamon to the blender.
5. Blend the mixture on high speed for 1 minute until completely smooth and creamy.
6. Pour the blended squash filling into the 9-inch pie crust, spreading it evenly with a spatula.
7. In a medium bowl, combine the chopped walnuts, all-purpose flour, cold cubed butter, and granulated sugar for the crumble topping.
8. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
9. Sprinkle the walnut crumble evenly over the entire surface of the pie filling.
10. Place the pie on a baking sheet to catch any drips and bake at 375°F for 40-45 minutes.
11. Check the pie at 35 minutes—the crumble should be golden brown and the filling should be set with just a slight jiggle in the center.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.

Keeping this pie chilled before serving makes for cleaner slices. You’ll notice the creamy squash filling has a subtle sweetness that pairs beautifully with the crunchy walnut topping. Try serving it warm with a scoop of vanilla ice cream for that perfect contrast of temperatures and textures.

Cinnamon-Swirled Squash Pie

Unbelievably cozy and perfect for fall gatherings, this cinnamon-swirled squash pie brings together the best of seasonal flavors. You’ll love how the warm spices mingle with the creamy squash filling, creating a dessert that feels both familiar and special. It’s the kind of treat that makes your kitchen smell incredible while it bakes.

Ingredients

• 2 cups of mashed butternut squash
• 3/4 cup of granulated sugar
• 1/2 cup of heavy cream
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 1/2 teaspoons of ground cinnamon
• A pinch of salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, whisk together the mashed butternut squash, granulated sugar, heavy cream, eggs, vanilla extract, and salt until completely smooth.
3. Pour about two-thirds of the filling into the unbaked pie crust, spreading it evenly.
4. Sprinkle 1 teaspoon of the ground cinnamon evenly over the surface of the filling in the pie crust.
5. Carefully pour the remaining one-third of the filling over the cinnamon layer.
6. Use a knife or toothpick to gently swirl the layers together, creating a marbled pattern—don’t overmix, or you’ll lose the swirl effect.
7. Sprinkle the remaining 1/2 teaspoon of cinnamon on top for extra flavor and visual appeal.
8. Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the center is set and only slightly jiggles when you gently shake the pan.
9. Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to firm up properly.

You’ll end up with a pie that’s creamy and spiced just right, with those beautiful cinnamon swirls making every slice look as good as it tastes. Try serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra cozy treat.

Caramelized Onion and Squash Pie

When you want something cozy that feels like a hug in pie form, this caramelized onion and squash situation is your answer. It’s the kind of dish that makes your kitchen smell incredible and satisfies everyone at the table without any fuss.

Ingredients

You’ll need a couple of large yellow onions, thinly sliced, a good splash of olive oil, a pinch of sugar, a medium butternut squash (peeled and cubed), a couple of tablespoons of butter, a splash of heavy cream, a couple of large eggs, a store-bought pie crust (thawed if frozen), and a sprinkle of salt and black pepper.

Instructions

1. Preheat your oven to 375°F. 2. Heat a large skillet over medium-low heat and add a good splash of olive oil. 3. Add the thinly sliced onions and cook, stirring occasionally, for about 25 minutes until they’re soft and golden brown. 4. Stir in a pinch of sugar to help the onions caramelize evenly and cook for another 5 minutes. 5. While the onions cook, place the cubed butternut squash on a baking sheet and roast in the preheated oven for 20 minutes until tender. 6. Let the squash cool slightly, then mash it with a couple of tablespoons of butter until smooth. 7. In a medium bowl, whisk together the mashed squash, a splash of heavy cream, and a couple of large eggs until well combined. 8. Season the mixture with a sprinkle of salt and black pepper. 9. Press the store-bought pie crust into a 9-inch pie dish. 10. Spread the caramelized onions evenly over the bottom of the pie crust. 11. Pour the squash mixture over the onions, spreading it gently to cover them. 12. Bake the pie in the oven at 375°F for 35–40 minutes, until the filling is set and the crust is golden brown. 13. Let the pie cool on a wire rack for at least 15 minutes before slicing. Perfectly creamy and subtly sweet, this pie has a rich depth from those slow-cooked onions. Pair it with a simple green salad for a comforting weeknight dinner, or serve it at your next potluck—it’s always a crowd-pleaser.

Creamy Vanilla Squash Pie

Fancy a dessert that tastes like autumn in a pie crust? You’ve got to try this creamy vanilla squash pie. It’s like pumpkin pie’s smoother, slightly sweeter cousin, and it’s surprisingly simple to whip up.

Ingredients

– 1 ½ cups of mashed, cooked butternut squash
– ¾ cup of granulated sugar
– 2 large eggs
– 1 cup of heavy cream
– 1 teaspoon of vanilla extract
– ½ teaspoon of ground cinnamon
– ¼ teaspoon of ground nutmeg
– A pinch of salt
– 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the mashed butternut squash and granulated sugar until smooth.
3. Crack in the 2 large eggs and whisk vigorously until fully incorporated.
4. Pour in the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt, then whisk until the mixture is uniform and no streaks remain.
5. Place the unbaked 9-inch pie crust on a baking sheet to catch any potential spills.
6. Carefully pour the filling into the pie crust, spreading it evenly with a spatula.
7. Bake at 425°F for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F and continue baking for 40–45 minutes, or until the center jiggles slightly but the edges are firm.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
10. Chill the pie in the refrigerator for 1 hour to firm up the texture for cleaner slices.

Mmm, the final pie is velvety smooth with a rich vanilla warmth that complements the squash perfectly. Serve it chilled with a dollop of whipped cream or crumble some gingersnap cookies on top for a crunchy contrast.

Conclusion

Embrace the cozy flavors of fall with these 22 delicious squash pie recipes! From classic pumpkin to creative twists, there’s something for every home cook to enjoy. We hope you find a new favorite—bake one up, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy baking!