Are you ready to transform an ordinary dessert into a slice of pure autumn magic? This isn't just any pie – it's a heavenly creation that captures the essence of cozy seasons, warm kitchens, and cherished family traditions. Whether you're a baking novice or a seasoned pro, our foolproof Squash or Pumpkin Pie recipe will have everyone begging for seconds, guaranteed to become your new go-to dessert that bridges comfort and culinary excellence.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups cooked and pureed squash or pumpkin
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
Instructions
- Preheat the oven to 425°F (218°C), positioning the rack in the middle of the oven.
- If using fresh squash or pumpkin, cut the vegetable in half, remove seeds, and roast cut-side down on a baking sheet at 400°F for 45-60 minutes until tender. Scoop out the flesh and puree in a food processor until smooth.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, crimping the edges decoratively. Refrigerate the crust while preparing the filling.
- In a large mixing bowl, whisk together the pureed squash or pumpkin, sugar, cinnamon, nutmeg, ginger, and salt until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition. Gradually pour in the evaporated milk, stirring continuously to create a smooth, consistent filling.
- Pour the filling into the prepared pie crust, ensuring an even distribution and leaving a small margin at the top to prevent overflow.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-45 minutes. The pie is done when the center is almost set but still slightly jiggly.
- Remove from the oven and let cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Serve at room temperature or chilled, optionally topped with whipped cream. Store any leftovers in the refrigerator for up to 4 days.
Tips
- Choose the Right Squash: While pumpkin is traditional, butternut or kabocha squash can provide even richer, more complex flavors.
- Prevent Soggy Crust: Brush the bottom of your pie crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.
- Check for Doneness: The perfect pie should have a slight wobble in the center when gently shaken – it will continue setting as it cools.
- Roasting Tip: When preparing fresh squash, drizzle with a little olive oil and sprinkle with salt before roasting to enhance natural sweetness.
- Make Ahead: This pie actually tastes better the next day, so don't hesitate to prepare it in advance for stress-free entertaining.
- Whipped Cream Hack: For extra flavor, add a pinch of cinnamon or vanilla to your whipped cream topping.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 35g
Protein: 7g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 95mg
