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Roasted Butternut Squash Pie Filling

A creamy, sweet, lightly spiced pie filling that's better than pumpkin!
Prep Time40 mins
Cook Time1 hr 35 mins
Course: Dessert
Cuisine: Canadian
Keyword: butternut squash pie, butternut squash pie filling, roasted butternut squash


  • 1 medium butternut squash
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla


  • Have a pre-baked pie shell ready.
  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Pierce skin of butternut squash all over with a fork or the tip of a small paring knife. Place the squash in the microwave and cook for 6 minutes. Carefully remove the squash from the microwave and cut the squash into 4 segments. Place segments on the prepared baking sheet, skin side up, and roast for 1 hour. Remove roasted squash from oven and cool.
  • Scoop strings and seeds from squash and discard. Peel away squash rind and discard. Place all peeled squash into the bowl of a food processor.
  • Pulse the squash until smooth. Add eggs, sugar, flour, cinnamon, pumpkin pie spice kosher salt, heavy cream, and vanilla to squash. Pulse in food processor to combine. Scoop the filling into the pre-baked pie crust and bake at 350ºF for 15-20 minutes. Cool and serve.


The butternut pie filling is thick so it's a bit hard to tell when it's set. I baked my pie for 30 minutes and the top cracked. When eggs are overcooked in a pie filling, it causes cracking, so next time I will check my pie at 15 minutes and keep an eye on it.  At 20 minutes, eggs should be cooked and safe to eat but use your own judgement. If your pie does crack, just cool it on a rack and hide the cracks with whipped cream!