Recipe – Butternut Squash Pie with Meringue Topping

The Great Pumpkin Patch at the 200 Acres farm near Arthur, Illinois, served as the inspiration for this unique take on traditional pumpkin pie. The yearly festival displays 300 different varieties of gourds, pumpkins, and squash, including butternut squash variations ideal for pies. This recipe combines the sweet, nutty flavor of butternut squash with seasonal flavors like cinnamon and is finished with a liberal amount of meringue.

Basic Recipe Information

  • Yields: 8 – 10 servings
  • Prep time: 0 hours 20 mins
  • Total time: 4 hours 50 mins


  • Cooking spray
  • 1 2-pound butternut squash, halved lengthwise and seeded
  • Basic Pie Dough
  • All-purpose flour, for work surface
  • 3/4 c. whole milk
  • 3 large eggs
  • 2 tsp. grated fresh ginger
  • 1/2 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. kosher salt
  • For Topping
  • 2 large egg whites
  • 1/3 c. granulated sugar
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. pure vanilla extract

Preparation Directions

  • Make pie: Preheat oven to 400°F. Lightly grease a rimmed baking sheet. Place squash on baking sheet, cut sides down. Bake, in lower half of oven, until golden brown and cooked through, 30 to 35 minutes. Cool completely. Once cool, scoop out flesh. Discard skin.
  • Meanwhile, roll dough into a 12-inch circle on a lightly floured surface. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp. Chill 20 minutes to 24 hours.
  • Reduce oven temperature to 375°F. Line dough with parchment paper and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment and beans and bake until crust is set but still pale, 10 to 12 minutes. Remove from oven. Reduce oven temperature to 350°F.
  • Pulse squash, milk, eggs, and ginger in a food processor until combined. Add brown sugar, granulated sugar, cinnamon, allspice, and salt and puree until smooth, 10 to 12 seconds.
  • Pour filling into crust. Bake until edges are just set and center is still slightly wobbly, 30 to 40 minutes. Cool completely.
  • Make topping: Whisk together egg whites, sugar, and cream of tartar in a bowl. Set bowl over a saucepan of simmering water (bowl should not touch water) and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes. Remove from heat and beat with an electric mixer on low speed, gradually increasing to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in vanilla. Spoon on pie and broil or use a kitchen torch to toast topping.