From A Holiday Pie Party
Recipes, photos, and video by chef/photographer Judy Doherty

 

To watch Judy make this pie, click here.

Any type of winter squash will do for this delicious, easy-to-make pie, even a pumpkin! You’ll start by roasting the entire squash, which will yield more pulp than needed for this pie, so think of ways to enjoy it for dinner.

1 winter squash
4 large eggs
1 cup brown sugar
1 cup heavy cream
2 tablespoons pumpkin pie spice*
1 8- or 9-inch pie crust (purchased ready to bake or make your own from scratch with our recipe.)

Preheat oven to 400°.

Cut the squash in half and scrape out the seeds. (You can bake the seeds separately if you want to have them for a snack.) Place squash halves cut-side down on an oiled or parchment-lined baking sheet. Bake until soft, about 30–50 minutes. Remove from oven and turn heat down to 350°. Allow squash to sit until cool enough to handle, then scrape out the flesh into a bowl and compost the skin.

Measure out 1½ cups of the roasted squash flesh and add it to a food processor or blender along with the eggs, sugar, heavy cream, and spice. Process until smooth.

Prepare your pastry-lined pie pan and pour in the squash mixture. Bake until firm in center, about 50 minutes.
Allow to cool and serve with whipped cream and grated nutmeg.

* To mix your own pumpkin pie spice: 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg,
and 1 teaspoon cloves (or to taste).