Honeynut Squash Pie

Similar to a butternut squash, honeynut squash is packed with the true flavors of fall! We love to prepare this squash in savory dishes, but it shines just as brightly in this decadently sweet pie. Enjoy it as part of a grand holiday feast, or make this pie any time you’d like a sweet taste of the season.

  • Serves: 1 Pie
  • Prep Time: 2 hours
  • Cook Time: 1 hour


  • 1 (1lb) Honeynut Squash, halved & seeds removed
  • 1 Frozen Pie Crust, thawed but kept very cold
  • 2 large Eggs
  • 1 (12oz) can Evaporated Milk
  • 1 1/2 c. Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Cloves
  • 1/2 tsp. Salt
  • Whipped Cream, for serving


  1. Preheat oven to 425 degrees. Place honeynut squash halves on a sheet pan and bake for 45 minutes or until squash is fork-tender. Remove squash from oven and allow to cool, leaving oven on. When cool enough to handle, remove skin and break squash into pieces. Place pieces in the bowl of a food processor or a food mill and process until well mashed.

  2. Add eggs, evaporated milk, salt, sugar, and spices to food processor or bowl, and mix or process until smooth . Arrange thawed pie crust in a pie tin, pressing into shape and trimming excess from edges. Fold or crimp edges into a decorative shape, then pour custard into pie shell. Carefully transfer pie into oven, and bake for 15 minutes. Lower temperature to 350 degrees, and continue baking for 45 minutes or until a sharp knife inserted in the center comes out clean.

  3. Cool completely, then serve topped with whipped cream.

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