The Best Holiday Squash Pie
Recipe Type: Dessert, Baking, Pie
Serves: one 9 inch pie
Make a perfect holiday pie with warm spices and roasted kombocha squash. Unlike the occasional pumpkin pie, there are no soggy fillings here. (Adapted crust formula from recipe by Peter Berley)
For the crust:
  • 1 ½ cups whole wheat pastry flour
  • ½ teaspoon sea salt
  • 8 tablespoons cold unsalted butter
  • ¼ - ½ cup ice water
For the filling:
  • 2 pounds kabocha squash, roasted (about 2 cups cooked squash)
  • 1 cup maple crystals or coconut sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • ⅔ cup whole milk
  • ⅔ cup heavy cream
  • 4 large eggs, lightly beaten
  1. Sift flour into a bowl and combine with salt. Using two knives or pastry cutter,
  2. cut butter into flour to form a very coarse meal.
  3. Using a rubber spatula, lightly toss flour while sprinkling water in mixture 1
  4. tablespoon at a time until dough forms. Press together, wrap in plastic and
  5. chill 20-30 minutes.
  6. Preheat oven to 350°F.
  7. Roll on lightly floured surface to desired shape and transfer to a pie dish.
  8. Blind-bake for about 25 minutes.
  1. Preheat oven to 360°F.
  2. Puree roasted squash, maple crystals and spices in food processor. Transfer
  3. to a pan and cook over medium heat, stirring constantly until mixture thickens
  4. and sputters, about 5 minutes. Whisk in milk and cream, and bring to a simmer.
  5. Turn heat off, cool mixture, and whisk in eggs.
  6. Pour filling into partially blind-baked pie shell and bake for 30-40 minutes, or
  7. until filling is lightly cracked around edges and jiggles slightly in the center.
  8. Cool for 1 hour before slicing.
Recipe by Honest Cooking at