Best 11 Pumpkin Or Squash Pie Recipes

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Pumpkins and squashes are two types of winter vegetables that are perfect for making pies. They are both sweet and flavorful, and they have a dense, moist texture that pairs well with a variety of spices. Whether you're looking for a classic pumpkin pie recipe or something a little more unique, there's sure to be a recipe out there that will satisfy your craving. So gather your ingredients and get ready to bake a delicious pumpkin or squash pie!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN (OR SQUASH!) PIE



Pumpkin (Or Squash!) Pie image

I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

Provided by spatchcock

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
2 cups canned pumpkin or 2 cups squash puree
1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
1/2 cup sugar
1/3 firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 deg F.
  • Whisk eggs; add rest of ingredients.
  • Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
  • Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
  • Let cool completely on a rack before slicing!
  • Refrigerate for up to one day.
  • Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
  • ENJOY!

PUMPKIN OR SQUASH PIE



Pumpkin or Squash Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 small pumpkin or squash, about 2 pounds
2 eggs, or 1 or 2 more "to make your pie richer"
2 cups milk (reduce milk by 1/4 for each extra egg used)
1/2 cup molasses
Dash salt
2 tablespoons cinnamon
1 tablespoon ginger
1/2 lemon, zest
Piecrust, recipe follows
1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
1/4 cup butter
3 tablespoons cold water

Steps:

  • Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
  • While pumpkin or squash cooks, prepare piecrust.
  • Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
  • Preheat oven to 400 degrees F.
  • Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
  • Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.
  • Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.
  • Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
  • Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.
  • Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.

WINTER SQUASH PIE



Winter Squash Pie image

When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.

Provided by Jonathan Waxman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 15

2 pounds squash, butternut, hubbard, or kabocha
1/2 teaspoon kosher salt
2 tablespoons raw sugar, preferably demerara
4 tablespoons unsalted butter, divided
1 1/2 cups packed brown sugar
3 large eggs
3/4 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon lemon zest
1 cup all-purpose flour, plus more for kneading
1 1/2 tablespoons raw sugar, preferably demerara
1 stick unsalted butter, cut into half-inch cubes
kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
  • Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
  • Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
  • Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
  • Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
  • For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
  • Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
  • Let cool and serve with cinnamon-flavored whipped cream.

HEIRLOOM-SQUASH AND PUMPKIN PIE



Heirloom-Squash and Pumpkin Pie image

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 16

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
  • Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
  • Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
  • Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!

Provided by Colleen Mitchell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h35m

Yield 8

Number Of Ingredients 8

2 ½ pounds hubbard squash - cut into chunks and seeds removed
½ cup firmly packed dark brown sugar
3 large eggs
½ cup heavy cream
1 ½ teaspoons apple pie spice
½ teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  • Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  • Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
  • Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g

BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

GRANDMA'S SQUASH PIE



Grandma's Squash Pie image

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts :

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

ULTIMATE PUMPKIN PIE



Ultimate Pumpkin Pie image

Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1 1/2-inch chunks (about 3 cups), see Tip
1 cup/240 milliliters heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for rolling out the dough
Dough for a single 9-inch pie crust
3 large eggs
2/3 cup/132 grams light brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground allspice or pinch of ground cloves
1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
  • Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
  • Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
  • When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
  • In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
  • Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE



Better Than Pumpkin (Uses Butternut Squash) Pie image

This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.

Provided by mary winecoff

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butternut squash, cooked and well drained
1 cup brown sugar, unpacked
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon clove
1/2 teaspoon ground nutmeg
1 (9 inch) pie crusts

Steps:

  • Preheat oven to 350 degrees.
  • Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
  • Pour into unbaked pie shell.
  • Bake for 50 minutes or until done.

BUTTERNUT PUMPKIN PIE



Butternut Pumpkin Pie image

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

Provided by Stella Parks

Categories     Thanksgiving     Pie     Fall     Butternut Squash     Squash     Bourbon     Ginger     Cinnamon     Nutmeg     Bake

Yield 1 (9-inch) pie; 8 to 12 servings

Number Of Ingredients 16

Butternut Custard:
1 medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 ounces)
1 recipe (2 cups/19 ounces) Quick Condensed Milk, at room temperature
1/2 cup packed (4 ounces) light brown sugar
1 tablespoon vanilla extract or bourbon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg, plus more to garnish if desired
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/8 teaspoon ground cloves
2 tablespoons (1 ounce) unsalted butter, melted
3 large eggs, straight from the fridge
For the pie:
1 fully baked No-Stress All-Butter Pastry Crust
1/2 recipe (2 cups/8 ounces) Make-Ahead Whipped Cream, or any variation (optional)
1 cup (5 ounces) crushed Heath® Toffee Bits (optional)

Steps:

  • Prepare the squash purée:
  • Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
  • When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
  • Make the pie:
  • Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
  • Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
  • Make Ahead
  • From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
  • Leftover squash purée can be refrigerated for up to 1 week.

Tips:

  • For a creamier pie, use evaporated milk instead of water.
  • To add a richer flavor, use dark brown sugar instead of granulated sugar.
  • For a more intense pumpkin flavor, roast the pumpkin yourself instead of using canned pumpkin.
  • To make the pie ahead of time, bake it and then let it cool completely. Wrap the pie tightly in plastic wrap and freeze for up to 2 months.
  • To reheat the pie, thaw it overnight in the refrigerator and then bake it in a preheated 350°F oven for 30-45 minutes, or until heated through.

Conclusion:

Pumpkin and squash pies are classic fall desserts that are easy to make and always a crowd-pleaser. With a few simple tips, you can make a delicious pie that will be the star of your Thanksgiving or Christmas dinner. So, grab a pumpkin or squash and get baking!

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