Homemade or store-bought crusts can be used; frozen pie crust can make two thinner crusts if preferred. If the crust browns too quickly while baking, use a pie shield or aluminum foil around the edges.
2 cups butternut squash purée
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon cloves
2 large eggs
12-ounce can evaporated milk
9-inch deep-dish pie crust
whipped cream
- If using fresh butternut squash, slice in half and remove the seeds. Place in a preheated 400-degree oven and roast until tender.
- Purée squash in a food processor (or use a potato masher).
- Preheat oven to 425 degrees.
- Mix sugar and spices. Beat eggs with a fork and stir into sugar mixture, then stir in milk and add squash purée.
- Pour everything into the crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 40–50 minutes until set.
- Cool on wire rack for 2 hours and serve with whipped cream.
Recipes Wanted!
Submit your family favorites at carymagazine.com/recipe-submissions
More From Our Oct 2026 Issue
- Backyard Bliss
- Back in Service
- Garden Adventurer: Tiny Dancers: The Dainty Daffodils
- Recipes from Readers: Almost Pumpkin Butternut Squash Pie
- Liquid Assets: Garden Club Margarita
- Pay It Forward: Loads of Hope
- By Design: The Second Act of Jeff Dale
- One Corner, Three Callings
- Small Business Spotlight: Preston Pumpkins
- Compounded Interest
- Things to Do: October 2026
