Winter Squash Pie

Celebrate the cozy flavors of the season with this irresistible Winter Squash Pie, a delightful twist on classic pumpkin pie. This recipe uses the natural sweetness and velvety texture of roasted winter squash—such as butternut, acorn, or kabocha—blended with warm spices like cinnamon, ginger, and nutmeg to create a perfectly spiced, creamy filling. A rich combination of heavy cream, milk, and vanilla extract ensures each bite is luxuriously smooth, while a golden, flaky pie crust provides the perfect base. Easy to make with either fresh or canned squash puree, this pie is baked to perfection, offering a stunning centerpiece for your holiday dessert table. Serve it with a dollop of whipped cream or a sprinkle of cinnamon, and enjoy a comforting dessert that’s as beautiful as it is delicious. Perfect for Thanksgiving or any winter gathering, this squash pie will impress your guests and warm their hearts.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 8

Ingredients

• 2 cups Winter squash puree (butternut, acorn, or kabocha)
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.125 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 2 pieces Large eggs
• 0.75 cup Heavy cream
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1 Unbaked pie crust (store-bought or homemade)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

If using fresh squash, peel, deseed, and cut the squash into cubes. Roast the pieces on a baking sheet for 25-30 minutes or until soft, then blend until smooth to make the puree.

Step 3

In a large mixing bowl, whisk together the squash puree, granulated sugar, brown sugar, ground cinnamon, ginger, nutmeg, cloves, and salt until fully combined.

Step 4

Add the eggs to the mixture, one at a time, and whisk until smooth.

Step 5

Stir in the heavy cream, milk, and vanilla extract, mixing until the filling is well-incorporated and creamy.

Step 6

Roll out your pie crust and place it into a 9-inch pie pan. Trim and crimp the edges as desired.

Step 7

Pour the prepared squash filling into the pie crust, spreading it evenly.

Step 8

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.

Step 9

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to fully set and flavors to meld.

Step 10

Serve the winter squash pie at room temperature or chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(1173.2g)

Amount per serving	% Daily Value*
Calories	2177.0

Total Fat 103.4g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 563.0mg	0%
Sodium 1857.7mg	0%
Total Carbohydrate 291.7g	0%
Dietary Fiber 17.9g	0%
Total Sugars 203.2g
Protein 25.4g	0%

Vitamin D 133.7IU	0%
Calcium 472.8mg	0%
Iron 6.8mg	0%
Potassium 1798.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 4.6%

Carbs: 53.1%