43 Baked Squash Recipes

Our Best Stuffed Squash Recipes

21 Thanksgiving Squash Recipes

You're Not Eating Enough of This Sweet Little Buttercup Squash

How to Make the Best Dairy-Free Pumpkin Pie Recipe

How to Cook Spaghetti Squash

People Are Using This Secret Ingredient for Sweet Potato Pie

How to Make Gluten-Free Pumpkin Pie Just As Comforting As the Original

How to Make Roasted Delicata Squash

Is Canned Pumpkin or Fresh Better for Pies?

Our Best Butternut Squash Recipes

Everything You Need to Know About Honeynut Squash

We Made Libby's Famous Pumpkin Pie Recipe

How to Make Pumpkin Pie with a Graham Cracker Crust

Goldbelly PieCaken Review: This 4-in-1 Dessert Deserves a Spot on Your Holiday Table

92 Things to Do With Winter Squash

Here's Every Pie Recipe You'll Ever Need

51 Fall Pies You'll Want to Make All Season Long

19 Best Spaghetti Squash Recipes

TEST KITCHEN APPROVED

Golden Squash Pie

Name: Golden Squash Pie
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 pies (6-8 servings each)
Ingredients: 4 eggs; 4 cups mashed cooked butternut squash; 1 cup buttermilk; 1/4 cup butter, melted; 2 teaspoons vanilla extract; 2 cups sugar; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 unbaked pastry shell (9 inches); Ground nutmeg, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Patricia Hardin, Seymour, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful.

TEST KITCHEN APPROVED

Golden Squash Pie

Contest Winner

1 Reviews Add your review

Yield:2 pies (6-8 servings each)

Prep:15 min

Cook:1 hour

Save Saved Saving email print

Ingredients

4 eggs
4 cups mashed cooked butternut squash
1 cup buttermilk
1/4 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 unbaked pastry shell (9 inches)
Ground nutmeg, optional

Text Ingredients

Shop Recipe

Directions

1
In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil.

2
Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.