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Pumpkin and Winter Squash Pie

Lots of aromatic spices add fragrance and flavor to this festive seasonal pie. The combination of pumpkin and winter squash purées is wonderful, but you can use all pumpkin or all squash if you prefer. For convenience, use canned purées — but your pie will taste extra fresh and delicious if you roast your own pumpkins or squash (see How to Make Pumpkin and Squash Purées, below). 

Note that the pie crust needs to be refrigerated for at least 30 minutes before filling and baking.

Serve the pie warm, with a scoop of vanilla bean ice cream, or a dollop of whipped cream or crème fraîche. Makes one 9-inch single crust pie.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

Prep time: 60 min | Total time: 45 min | 8 Servings

Ingredients

Sweet or multigrain pie dough (enough for one crust)

1 cup

canned or homemade pure pumpkin purée (not pumpkin pie filling)

1 cup

canned or homemade butternut squash purée

¾ cup

packed light brown sugar

3

eggs (lightly beaten)

¾ tsp

ground cinnamon

¾ tsp

ground ginger

¼ tsp

ground nutmeg

¼ tsp

ground cloves

¼ tsp

salt

¾ cup

heavy (whipping) cream

Directions

Roll out the pie crust dough to form an 11-inch round. Transfer the dough to a 9-inch pie plate, pressing it firmly into the plate. Trim the overhanging pastry to 1/2 inch and turn it under. Flute the edge of the crust. Then refrigerate it, uncovered, for at least 30 minutes or up to 4 hours.

Position a rack in the middle of the oven and place a rimmed baking sheet on the rack. Preheat to 350 degrees F.

Place the pumpkin and squash purées in a large bowl and whisk to combine. Add the brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and salt, and whisk to combine. Add the cream and whisk again to blend.

Pur the filling into the chilled pie shell, place it on the rimmed baking sheet, and bake until the pie is set in the middle and golden brown, 40 to 50 minutes.

Let the pie cool on a wire rack for at least 30 minutes before serving. (The pie can be refrigerated, covered, for up to 3 days.)

Per serving: Calories 320, Fat 17 grams, Cholesterol 115 mg, Sodium 290 mg, Carbohydrates 39 grams, Fiber 1 gram, Sugars 22 grams, Protein 4 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 60%, Vitamin C 4%, Calcium 6%, Iron 4%.

 

NOTE: How to Make Pumpkin and Squash Purées

Although you can't beat the convenience of canned squash and pumpkin purées, making your own is really quite simple and the taste is superior to anything you can buy. Roasting is the best method, as it brings out the natural sweetness of the flesh and intensifies its flavor without adding extra moisture.

Position a rack in the middle of the oven and preheat to 400 degrees F.

Cut the pumpkin or squash into several large pieces, all about the same size. Scrape out and discard the seeds and fibers (or save the seeds for roasting on their own).

Lightly butter a rimmed baking sheet. Place the pumpkin or squash pieces on the baking sheet, cover with aluminum foil, and bake until the pieces are soft when pierced with a fork, about 45 minutes.

Let the pumpkin cool in the foil wrapping. Then scoop out the flesh, discard the skins, and mash the pulp with a potato masher or handheld stick blender, or in a food processor until smooth. Refrigerate, covered, for up to 5 days.

 

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