Roasted Winter Squash Pie (also known as Pumpkin Pie) is an ideal fall dessert. Use butternut, acorn, kabocha, or pie pumpkin for a silky, spiced filling that feels right at home on a Thanksgiving table.
I’m not usually a pie-first person — give me cake and I’m happy — but Pumpkin Pie (or roasted winter squash pie) feels essential for holiday meals. The good news is you don’t need to limit yourself to traditional carving pumpkins: many winter squashes make an excellent, richly flavored pie filling.
This recipe focuses on roasting the squash first, which produces a deeper, slightly caramelized flavor compared with steaming or microwaving. The process yields a smooth pureed filling that pairs beautifully with warm spices, brown sugar, and a touch of maple syrup.
What kind of squash can you use to make pie?
Yes, you can use pumpkin, but many winter squashes also make a great pie. I’ve had success with several varieties and each brings a slightly different flavor and color to the finished pie:
- Butternut squash — smooth texture and sweet flavor
- Acorn squash — slightly nuttier and sometimes yields a more yellow or brownish filling
- Mixtures of butternut and acorn — great balance of flavor and color
- Kabocha (Japanese pumpkin) — dense and sweet, excellent for pie
- Other winter squashes — as long as they’re not unusually watery, many will work
Avoid spaghetti squash or very large carving pumpkins; those varieties are watery and bland for pies. Also note the squash type affects the color: some pies turn bright orange, while others may be more yellow or tan, but all can be delicious.
How to make Roasted Squash Pie (Pumpkin Pie)
Roasting is the preferred method because it concentrates flavor and develops a mild caramelization. Start by halving the squash and scooping out the seeds. Lay the halves cut-side down on a foil-lined baking sheet and roast until tender when pierced with a skewer. Let cool, then scoop the flesh from the skin and puree until smooth. You’ll likely have extra puree—reserve it for soups, pancakes, or other baking.
While the squash is roasting, prepare the pie crust and blind-bake it. A store-bought crust works fine to save time, or use your preferred homemade crust. Blind-baking helps prevent a soggy bottom once the filling is added.
The squash filling is combined with sugars, spices, grated fresh ginger, and a milk/cream and egg mixture. The squash, sugars, syrup, ginger, salt, and spices are simmered until thickened, then the cream-and-egg mixture is whisked in off the heat. Pour the warm filling into the warm prebaked crust and finish baking at a high temperature briefly, then lower the oven temperature to finish baking gently until the center reaches the recommended temperature and the edges are set. Cool to room temperature to let the filling finish setting before serving.
Roasted Winter Squash Pie (Pumpkin Pie) Ingredients
- 1 medium butternut squash, sugar (pie) pumpkin, or acorn squash — you may use a mix of squashes; avoid watery types like spaghetti squash
- Neutral oil (canola) or melted butter — for brushing the squash and baking sheet
- 1 cup half-and-half
- 1 cup milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla
- 1 (9″) pie crust — homemade or store-bought; use gluten-free crust if needed
- 3/4 cup brown sugar
- 1/4 cup real maple syrup
- 2 teaspoons grated fresh ginger — fresh yields the best ginger flavor
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg — freshly grated if possible
Instructions
- Preheat oven to 400°F. Cut the squash in half and remove seeds. Lightly brush cut sides with oil. Place cut-side down on a foil-lined, oiled rimmed baking sheet and roast until flesh is tender, about 40 minutes. Let cool, then scoop flesh and puree until smooth. Measure 3 cups pureed squash; reserve any extra for another use.
- Whisk together 1 cup half-and-half, 1 cup milk, 3 large eggs, 2 egg yolks, and 1 teaspoon vanilla in a medium bowl. Set aside.
- Move the oven rack to the lowest position and place a rimmed baking sheet on the rack to preheat. Blind-bake the pie shell: line with two layers of foil, cover edges, and fill with pie weights or dried beans. Bake on the heated sheet for 15 minutes, remove foil and weights, and bake another 5–10 minutes until golden. The crust should still be warm when the filling is added.
- In a large saucepan over medium heat, combine 3 cups pureed squash, 3/4 cup brown sugar, 1/4 cup maple syrup, 2 teaspoons grated fresh ginger, 1 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Bring to a simmer and stir constantly for 15–20 minutes until the mixture thickens.
- Remove from heat and whisk in the reserved cream-and-egg mixture until fully combined. The mixture should still be warm; pour into the warm prebaked pie crust.
- Bake on the baking sheet at 400°F for 10 minutes, then reduce oven temperature to 300°F without opening the door. Continue baking until the edges are set and the center reaches about 175°F on an instant-read thermometer, at least 35 additional minutes; check every 10 minutes after the initial 35 minutes until done.
- Cool the pie on a wire rack to room temperature (2–3 hours) so the filling sets completely. Serve with whipped cream if desired.
Can you make this pie ahead of time?
Yes. Fully cooked pies freeze well when tightly wrapped in plastic and foil. Thaw in the refrigerator or at room temperature and be sure the pie is completely thawed before serving. Fresh whipped cream is a nice finishing touch.
Pumpkin Pie Nutrition Notes
Swapping different winter squashes will not significantly change the pie’s overall nutrition. While squash adds vitamins like vitamin A and C, this dessert remains a traditional sweet treat that is relatively high in calories, fat, and sugar.
