If you are looking for a fall/winter pie that is NOT a pumpkin pie then this pie is for you! All the spicy goodness of fall in every bite.

Prep Time: 15 Minutes

Cook Time: 45 – 50 Minutes


  • Premade graham cracker pie crust
  • 3 oz. cream cheese softened
  • 2 large eggs, room temperature
  • 14 oz. sweetened condensed milk
  • 1 cup cooked butternut squash
  • 1 cup apple butter
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp Penzey’s Cake spice
  • 1 Tbsp Maple Syrup

*Here is a picture of the back of the Penzey’s Cake spice bottle, so you can mix your own if you do not have any on hand.

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat cream cheese until smooth.  Add eggs, one at a time, mixing well after each.
  3. Add remaining ingredients and mix until smooth.
  4. Pour filling into prepared crust.
  5. Bake for 45-50 minutes or until completely set.
  6. Cool for one-two hour.

This pie is best served warm; however, you may refrigerate it until ready to serve and reheat it.



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