Winter Squash Pumpkin Pie
Capture the flavors of autumn with this velvety Winter Squash Pumpkin Pie, a delightful twist on the classic dessert. Made with a blend of roasted winter squash—like butternut or kabocha—and creamy canned pumpkin puree, this pie boasts a rich, earthy sweetness complemented by a warm medley of spices including cinnamon, ginger, nutmeg, and cloves. The custard-like filling is elevated with heavy cream and vanilla extract, ensuring every bite is silky and smooth. Encased in a flaky, golden 9-inch pie crust, this treat is baked to perfection until just set and offers a warm, homestyle charm that's impossible to resist. Perfect for holiday gatherings or cozy family dinners, it's best served with a dollop of whipped cream for the ultimate fall indulgence. With a preparation time of just 20 minutes and a bake time of 60 minutes, this seasonal favorite is as easy as it is irresistible!
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Recipe Information
Ingredients
- 1.5 cups Winter squash (such as butternut or kabocha), roasted and pureed
- 1 cup Canned pumpkin puree
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 pre-made or homemade Unbaked 9-inch pie crust
Instructions
Preheat your oven to 375°F (190°C).
If using fresh winter squash, halve it, remove the seeds, and roast in the oven with the cut side down on a baking sheet at 400°F (205°C) for about 40–50 minutes, or until tender. Scoop out the flesh and puree it in a blender or food processor until smooth. Let cool to room temperature before using.
In a large mixing bowl, combine the winter squash puree, canned pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined.
In a separate bowl, lightly beat the eggs. Add the eggs to the squash and pumpkin mixture, mixing until fully incorporated.
Gradually stir in the heavy cream, whole milk, and vanilla extract. Mix until the filling is smooth and creamy, ensuring all ingredients are evenly distributed.
Roll out your pie crust (if homemade) and place it in a 9-inch pie dish. Trim and crimp the edges as desired. Place the pie dish on a baking sheet for easier handling.
Pour the filling into the prepared pie crust, smoothing the top with a spatula if needed.
Carefully transfer the pie to the preheated oven and bake for 55–60 minutes, or until the filling is set but still slightly jiggly in the center when gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools.
Serve the Winter Squash Pumpkin Pie at room temperature or chilled, topped with whipped cream if desired.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 818 mg | 272% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 219.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2168 mg | 46% | |
*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.
