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Recipe

Brown Sugar Squash Pie

Featured in our 2017 Thanksgiving Guide
Martha Holmberg

Servings: eight.

This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can — farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.

Ingredients

For the squash purée:

  • 2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
  • 3 Tbs. unsalted butter, softened
  • 2 Tbs. firmly packed dark brown sugar
  • 3 Tbs. orange juice

For the custard:

  • 1/2 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

For the pie:

  • 1 unbaked 9-inch Pâte Brisée pie shell, chilled
  • Pie leaves or other decorations, baked separately (optional

Nutritional Information

      Nutritional Sample Size without optional decoration
      Calories (kcal) : 400
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 140
      Sodium (mg): 460
      Carbohydrates (g): 45
      Fiber (g): 3
      Protein (g): 6

Preparation

To make the squash purée

  • Follow the directions for the Master method for roasting squash (see photos), using the purée ingredients above. Put the cooked and cooled squash in a food processor and purée until smooth. For a very smooth consistency, put the purée through a food mill as well. Measure out 2 cups.
    Ris Lacoste puts seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over.

To make the custard and bake the pie

  • Set an oven rack on the lowest position and heat the oven to 375°F. Combine the purée with the brown sugar, eggs, cream, spices, and salt and whisk until smooth. Pour the mixture into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Let cool a bit before serving. Garnish with separately baked pie decorations if you like.

Reviews

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Reviews

  • ejaseisme | 11/25/2010

    After several years of making this recipe, when I first saw it in the magazine, I feel like I have to write a review. It's fantastic. You'll never settle for canned pumpkin again (nor will your guests) after making this recipe! I have people who have said that they 'hate' pumpkin pie absolutely love this. It's just so different and special. For those who say they 'hate' squash, just don't tell them it's squash, say it's pumpkin. They'll convert. It's great to mix it up a bit. I've used the Winter Luxury variety of squash this year. Red Curry is also great. Any kind of interesting nutty flavored squash can be great. Also, if I am feeling spicy, I'll roast the squash with some red pepper flakes or other spice. Or even a fresh pepper of some sort. The farmers markets this time of year have amazing peppers that will add a flavor pop. As is the recipe is terrific and you can do a lot of mixing it up to get new and interesting flavors. The one thing I'd say is add 4 eggs and about 2 1/4 cups of squash. I like it a little bit thicker, and just a touch more helps. Anyway, this recipe can't be beat. The style of crust helps too. It's a bit more durable and rich. I'll be making this for years. Great job Fine Cooking. My favorite cake on this site is the buttermilk and vanilla cake (that uses butternut squash, grated). It's so good and can be made with a variety of types of squash too.

  • BrazenTart | 09/28/2007

    What a relief to find this recipe on the website! I must have discarded somehow during a recent move. Horrors! This recipe has replaced pumpkin pie as my Thanksgiving standard.

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