Roasted Winter Squash Pie (aka Pumpkin Pie) is the perfect dessert for fall - it can be made with butternut or acorn squash, or of course, pumpkin.
I'll admit that I'm not much of a pie person. I would take cake over pie any day.
However, sometimes pie is just a necessity, like on Thanksgiving. And there is no pie that says Thanksgiving quite like Pumpkin Pie.
But let's not let pumpkins steal the show this Thanksgiving, because you can make a pie that is just as delicious out of butternut, acorn squash, or other winter squash.
This year, we're going to be squash inclusive and make Roasted Winter Squash Pie.
What kind of squash can you use to make pie?
Of course, you can use pumpkin to make a pie. But did you know that you can also use other types of winter squash to make a sweet, spicy pie that's perfect for Thanksgiving dinner?
I have made pie successfully with the following types of winter squash:
- butternut squash
- acorn squash
- a mixture of butternut and acorn squash
- kabocha squash (Japanese pumpkin)
- some kind of mystery squash that I never did identify
They all turned out great, but there are some types of squash you'll want to avoid.
Don't use spaghetti squash, or a very large pumpkin (the type you would use to carve). Neither are ideal for pie making and will result in watery, flavorless pies.
One thing to note is that the type of squash you will use will affect the color of your finished pie.
The pictures shown here are of the mystery squash pie, which was bright orange.
The butternut squash pie was also orange, but acorn squash may result in a more yellow or brownish-colored pie that will still taste delicious.
How to make Roasted Squash Pie (Pumpkin Pie):
When I make squash pies, I prefer to roast the squash vs. steaming or microwaving it because roasting it gives it a richer, slightly caramelized flavor.
Start by cutting the squash in half (read the above section to decide which type(s) of squash to use. Use a spoon to remove the seeds and strings. If you wish, you can even save the seeds to make Roasted Pumpkin Seeds.
Place the cut squash on a foil-lined baking sheet, and roast until softened. Let it cool, then scoop the flesh from the skin. Puree the squash in a food processor until it's smooth. You will likely have more than you need for this recipe. Any leftover squash can be saved for other pumpkin recipes.
To save time, blind-bake the pie crust while you continue to prepare the pie filling. I usually use store-bought pie crust to save time, but feel free to make yours from scratch.
The remaining filling ingredients need to be simmered together to thicken, then the filling is added to the crust and baked.
Roasted Winter Squash Pie (Pumpkin Pie) Ingredients:
- Butternut squash or sugar (pie) pumpkin or acorn squash (see note)
- Canola oil
- Half and half cream
- Milk
- Large Eggs
- Vanilla
- 9" homemade or storebought pie crust (use a Gluten Free crust to make the pie Gluten Free)
- Brown sugar
- Maple syrup
- Grated fresh ginger
- Salt
- Ground cinnamon
- Ground nutmeg
Can you make pumpkin pie ahead of time?
If you love to prepare as much of your meal ahead of time like I do, you can go ahead and make your pies now and freeze them.
Cover the cooked pies tightly with plastic and foil, then thaw in the fridge or at room temperature.
Make sure it's completely thawed before serving. Whipped cream is optional but highly recommended.
Want more Fall inspired desserts?
Pumpkin Pie Nutrition Notes:
Note that the nutrition information for your finished pie will not change significantly if you use another type of squash to make it.
Despite containing vegetables, this pie is not intended to be "healthy" or even "healthier". Like most desserts, it is high in fat, calories, and sugar.
Roasted Winter Squash Pie (Pumpkin Pie)
Equipment
Ingredients
- 1 medium butternut squash or sugar (pie) pumpkin or acorn squash (see note)
- Canola oil
- 1 cup half and half
- 1 cup milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla
- 1 9" pie crust, homemade or storebought (use a Gluten Free crust to make the pie Gluten Free)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 teaspoons grated fresh ginger
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Heat oven to 400°F. Cut the squash in half with a large, sharp knife and remove seeds with a spoon. Lightly brush the cut side of a squash with canola oil. Line a rimmed baking sheet with foil and brush lightly with canola oil. Place the cut side of the squash down and bake until the skin is soft and easily pierced with a skewer, about 40 minutes. Allow to cool, then scoop the flesh from the skin with a spoon. Puree until smooth using a food processor or immersion blender. Measure out 3 cups of pureed squash. Reserve the rest for another use.
- Whisk 1 cup half and half, 1 cup milk, 3 large eggs, 2 large egg yolks, and 1 teaspoon vanilla together in a medium bowl. Set aside.
- Move oven rack to lowest position. Place a rimmed baking sheet on the rack and preheat it at 400°F. Line your pie shell with 2 layers of foil, ensuring to cover edges of crust and fill with pie weights (or dried beans - you will not be able to cook with the beans after this). Bake on the heated baking sheet for 15 minutes. Remove foil and pie weights and bake for an additional 5-10 minutes, until golden brown. Remove from oven - pie shell MUST still be warm when the filling is added.
- While the crust is baking, stir together 3 cups of the pureed squash, ¾ cup brown sugar, ¼ cup maple syrup, 2 teaspoons grated fresh ginger, 1 teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg together in a large saucepan over medium heat. Bring to a simmer and stir constantly for 15-20 minutes, until thickened.
- Remove the pot from heat and whisk in the cream mixture until completely mixed. Transfer this mixture (it must still be warm) to the warm, prebaked pie crust.
- Bake on the baking sheet for 10 minutes at 400°F. Without opening oven, reduce heat to 300°F. Allow to bake until the edges of the pie are set and the center measures 175°F on an instant-read thermometer, at least 35 more minutes. After 35 minutes, check temperature every 10 minutes until done.
- When done, remove pie from the oven and cool on a wire rack to room temperature, 2-3 hours. The pie will set completely during this time. Serve with whipped cream if desired.
Notes
Nutrition
Allison T MacKay says
Is this for one 9" pie? I can't see how 3 cups of squash, 2 cups of liquids and almost 1/2 cup of egg can possibly fit in a single crust! Call me crazy but this probably could make 3 9" pies!
Carissa says
The pie dish I use is closer to 10", but I use one recipe of pie crust meant for a 9" pie and roll it slightly thinner. I make one deep pie with this recipe.