Pumpkin or Squash Pie
Experience autumnal bliss with this rich and velvety Pumpkin or Squash Pie, a perfect centerpiece for your holiday dessert table. This recipe combines the earthy sweetness of pureed pumpkin or squash—whether fresh-roasted or conveniently canned—with a medley of warm spices like cinnamon, ginger, nutmeg, and cloves. A luscious blend of cream, milk, and vanilla elevates the custard filling, which bakes beautifully in a golden, flaky pie crust. With just 20 minutes of prep time and a simple two-stage baking method, this pie is ideal for both beginner bakers and seasoned pros. Serve it chilled or at room temperature, topped with a dollop of whipped cream for an irresistibly cozy treat. Perfect for Thanksgiving, fall gatherings, or any time you're craving a taste of the season!
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Recipe Information
Ingredients
- 2 cups pumpkin or squash (pureed, fresh or canned)
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.125 teaspoons ground cloves
- 0.5 teaspoons salt
- 2 whole large eggs
- 1 cups heavy cream
- 0.5 cups whole milk
- 1 teaspoons vanilla extract
- 1 whole unbaked pie crust (9-inch)
Instructions
Preheat oven to 425°F (220°C).
If using fresh pumpkin or squash, peel, seed, and roast the flesh in the oven at 375°F (190°C) until soft (about 40 minutes). Then puree it until smooth. If using canned pumpkin, skip this step.
In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
In another bowl, lightly whisk the eggs, then whisk in the heavy cream, milk, and vanilla extract until combined.
Gradually stir the wet ingredients into the sugar and spice mixture until smooth. Then, add the pumpkin or squash puree and mix thoroughly until combined.
Place the unbaked pie crust in a 9-inch pie pan and crimp the edges as desired. Pour the filling into the crust.
Bake in the preheated oven for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for about 40 more minutes, or until the filling is set in the center and a knife inserted near the center comes out clean.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
Serve at room temperature or chilled, with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 207.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1447 mg | 31% | |
*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.
