acorn squash pie recipe

Written ByJenny Smyth Posted on
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The Best acorn squash pie recipe

I’m so excited to share this acorn squash pie recipe with you all. As a busy mom, I’m always on the lookout for delicious and healthy recipes that my family will love. This pie is a game-changer – it’s easy to make, packed with nutrients, and perfect for any occasion.

The combination of roasted acorn squash, gooey cheese, and flaky crust is absolute perfection. My kids can’t get enough of it, and I love serving it at family gatherings or potlucks because it’s sure to be a crowd-pleaser. But what really sets this recipe apart is the health benefits – the squash is rich in vitamins A and C, and the cheese adds a nice dose of calcium.

Plus, it’s just so darn easy to make! All you need is some pre-made pie crust, a can of pumpkin (or fresh squash if you’re feeling fancy), and some shredded cheese. It’s really a no-brainer.

I like to roast the squash in the oven until it’s nice and caramelized, then mix it with the cheese and pour it into the pie crust. The result is a beautiful, golden-brown pie that’s both healthy and indulgent. My family devours it in minutes – it’s just that good!

So go ahead, give this recipe a try, and let me know what you think. I promise you won’t be disappointed!

Acorn Squash Pie

4.6 from 883 votes

A comforting and sweet fall pie featuring acorn squash, a perfect blend of warm spices and a flaky crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter, cubed
1/4 cup ice water

For the Filling

1 medium acorn squash, halved and seeded
2 large eggs
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup heavy cream

For the Topping

1/4 cup chopped pecans
1 tbsp brown sugar
1 tbsp cold unsalted butter, melted

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel the acorn squash, cut into 1/2 inch slices, and remove seeds.
3Place squash slices on a baking sheet lined with parchment paper.
4Bake for 25-30 minutes, or until tender and lightly browned.
5Remove from oven and let it cool slightly.
6Reduce oven temperature to 350°F.
7In a mixing bowl, combine flour, salt, and sugar.
8Add cold cubed butter and mix using a fork until the mixture resembles coarse crumbs.
9Gradually add ice water and mix until the dough comes together.
10Press the dough into a pie dish and set aside.
11In a separate bowl, whisk together eggs and brown sugar.
12Add cinnamon, nutmeg, ginger, and salt.
Mix well.
13Add the cooled squash slices and heavy cream.
14Stir until well combined.
15Pour the filling into the prepared pie crust.
16In a small bowl, combine chopped pecans and brown sugar.
17Sprinkle the topping evenly over the pie filling.
18Drizzle melted butter over the topping.
19Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
20Let it cool slightly before serving.

🔧Equipment

Mixing bowl
Pie dish
Oven
Parchment paper
Fork
Knife
Vegetable peeler
Measuring cup
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: You can use canned pumpkin puree as a substitute for acorn squash. Make sure the crust is well-sealed to prevent the filling from leaking out.

Watch Video Of How Acorn Squash Pie Works

This acorn squash pie recipe is truly one of my favorites – not only is it ridiculously easy to make, but it’s also packed with nutrients and perfect for any occasion. Whether you’re serving it at Thanksgiving dinner or just need a quick weeknight dessert option, this pie is sure to please even the pickiest eaters.

And don’t worry about leftovers – just store them in an airtight container in the fridge for up to three days or freeze them for up to two months. Trust me when I say that everyone will be asking for seconds (and maybe even thirds!)

once they try this delicious pie.

❓ Frequently Asked Questions About Acorn Squash Pie

Q1: What type of squash should I use in this recipe?

You can use either acorn squash or butternut squash for this recipe – they’ll both work beautifully. If you’re using acorn squash, make sure to peel it first before roasting it in the oven.

Q2: Can I make this pie gluten-free?

Yes, you can definitely make this pie gluten-free by using a gluten-free pie crust or substituting the flour in the filling with almond flour.

Q3: How do I store leftover pie?

If you have any leftover pie after serving it at your gathering, you can store it in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q4: Can I make individual servings of this pie?

Yes, you can definitely make individual servings of this pie by using mini muffin tins instead of a large pie dish.

Q5: Is this recipe suitable for vegetarians?

Yes, this recipe is completely vegetarian-friendly – just be sure to use a vegetarian-friendly cheese if you’re making it for someone who follows a plant-based diet.

Q6: Can I substitute the cheese with another ingredient?

While I love the gooey cheese in this recipe, you can definitely substitute it with another ingredient like Greek yogurt or sour cream if you prefer.

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