Crustless Butternut Squash Pie Recipe

Even if you've never baked a pie in your life this recipe is a great place to start. You can put this pie together in just a few minutes and have it baking in the oven. The best part is that no crust is needed.

You will need a nine-inch deep pie dish, measuring spoons and a few basic ingredients from the pantry to get started.

We just call it Squash Pie.

Ingredients:

• 2 cups of canned, frozen, or fresh-cooked butternut squash
• 1 can of evaporated milk (13 oz.)
• 4 fresh eggs
• 1 cup of granulated sugar
• 1 stick of butter or margarine
• 1 Tablespoon of flour
• 1 teaspoon of vanilla extract
• 1/8 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• a dash of salt
• 1 Tablespoon of vegetable shortening to grease the pie pan

How to make fresh butternut squash.

https://vespertinewriter.blogspot.com/2025/08/how-to-bake-butternut-squash.html

Or, canned squash works for this recipe, too. One 15 ounce can is enough.

Steps:

1. Preheat the oven to 350 degrees (f)
2. Grease a 9-inch pie dish with a thin coating of vegetable shortening or non-stick spray.
3. In a medium-sized mixing bowl, cut the butter into small pieces and let it soften to room temperature.
4. Mix the sugar and softened butter together until it's creamy.
5. Add the eggs, one at a time, mixing after each egg
6. Mix a tablespoon of flour with the cinnamon, nutmeg and salt and blend these into the egg mixture.
7. Stir in the cooked squash using either canned, frozen (left in the refrigerator overnight to thaw) or 2 cups of cooled, baked squash.
8. Add the vanilla extract.
9. Slowly stir in the evaporated milk. The mixture will be watery with loose, floating bits of butter after it is poured into the baking dish.
10. Bake at 350 degrees for 1 hour.

If you have an electric mixer, it saves time but the pie will come out fine if you use a whisk or a hand beater to mix the ingredients.

Frozen squash works fine as well. Allow the squash to defrost in the box for 24 hours in your refrigerator before adding it to the recipe.

Carefully remove the pie from the oven and cool on a wire rack before serving. The pie starts out looking rather puffy, but as it cools, it settles down to look more like pumpkin pie.

Cut the cooled pie into eight (8) slices and add a dash of whipped cream or Cool Whip topping before serving.

The pie may be served either warm or cold.

Store any leftover pie in the refrigerator and use it within seven days.

Once you've made this easy no-crust pie recipe, you'll want to make it again and again. That spicy aroma of the pie while it bakes will bring family members into the kitchen to see what's cooking.

Come try this nutritious dessert that your kids will love. They won't even know it is a vegetable unless you tell them.

Topped with whipped cream it's delicious. It tastes like spicy custard.

My six-year-old asked me the same question during dinner until it became a ritual.

"Will you be passing out dessert tonight, Mommy?" My answer was always the same.

"Only if you eat your vegetables." He would laugh and shovel in whatever was left on his dinner plate. He loved this nutritious pie and always asked for seconds.