Orange Butternut Squash Pie

What’s cooking

This is a delicious orange-y twist on a traditional dessert. Once you try this Thanksgiving dessert, you may never settle for pumpkin pie alone.


  • 1 & 1/2 cups butternut squash, cooked and mashed
  • 1/2 cup Florida’s Natural® Orange Juice
  • 1 cup whipping cream (or half and half)
  • 2 large eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 unbaked pie crust, either pre-made or from your favorite recipe


  • First, cut butternut squash in half, remove seeds and bake at 350° F for about 40 minutes, or until tender.
  • Let cool, then scoop out the squash inside and mash with a fork.
  • In a mixing bowl, combine all ingredients and stir together until mixed well.
  • Pour into pie crust and bake at 425° F for 15 minutes.
  • Reduce temperature to 350° F and bake for another 40 minutes, or until firm.
  • Let cool and then refrigerate until ready to serve.


Serves 8