This better-than-pumpkin-pie-recipe is made using Candy Roasters- one of my favorite kinds of winter squash. You could use other kinds of winter squash (like butternut, acorn, etc) , but we’ve had the best results using Candy Roasters. This pie turns out delicious, and you would NEVER know that it was made with squash instead of pumpkin. I’m going to be serving this Candy Roaster Pumpkin Pie for Thanksgiving. . . it’s that good.
This pie recipe uses my 5 ingredient Homemade Flaky Pie Crust! I highly suggest making your own crust. They are so much better than store-bought!
What is Candy Roaster Squash?
The Candy Roaster was originally bred by the Cherokee Nation in the 1800s, in the regions of what is now western North Carolina, eastern Tennessee, and northern Georgia. This winter squash has a pumpkin-like, slightly nutty flavor that deepens the longer it’s stored. Pink, banana-shaped fruit that has a blue tip and weighs around 10 lbs.
You can substitute this for any recipe that uses a different kind of winter squash, or pumpkin. Out of the different winter squash pies we’ve made, this one is the best! Again- I’m going to be serving this one for Thanksgiving. . . its that good.
How to make your own winter squash (or pumpkin) puree
Start by peeling the squash and slicing it in half. Pull the seeds out and then cube the squash. Try to make the pieces around the same size so they all cook consistently. The bigger the pieces, the longer they will take to cook, and vice versa. Spread the squash chunks onto cookie sheets lined with tin foil and roast them in the oven at 425 F till you can easily poke them with a fork.
Add the roasted squash chunks to a large glass bowl and puree them with a hand immersion blender. The consistency might be so thick you may need to add a bit of water. You could also toss them in a food processor if you have one. Squash and pumpkin puree freezes super well, so bag it up in small portions of it and throw them in the freezer.
Key tips for making this candy roaster pumpkin pie
1. If you will be making a homemade pie crust, be sure to press it into the pie pan and let it chill for at least an hour before adding the pie filling and baking it.
2. Be sure that the consistency of the squash or pumpkin puree is very thick. If it has the consistency of apple sauce, the pie will not set. We all know what a store-bought pumpkin puree looks like. It could stand on its own. So try and keep it as thick as possible by not adding too much water when you make the puree.
3. If you are using frozen puree, be sure to drain the water off after it thaws.
Candy Roaster Pumpkin Pie
- 1 9 inch unbaked pie crust
The Filling
- 2 eggs
- ½ cup milk
- ½ cup heavy whipping cream
- 1½ cups winter squash puree (or pumpkin puree)
- ½ cup brown sugar
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
Preheat oven to 400℉
Add all the filling ingredients to a medium-sized bowl and mix well. Pour into the unbaked pie crust
Bake at 400℉ for 15 minutes, then turn the oven down to 350℉ and bake for 35 minutes. The center will still be a bit jiggly, but it will set as the pie cools. A sure way to tell if the pie is done is to slide a knife in about 1 inch from the crust. If it comes out clean, it's done.
Let the pie cool for at least an hour before serving
Make sure the puree you use is a very thick puree. If its watery and similar to the texture of apple sauce, the pie will not set. We all know what a can of pumpkin puree from the store is like. Make sure your squash puree is as close to that consistency as possible.
If you are using a homemade pie crust, make sure the crust chills in the fridge for at least an hour before pouring the filling in and baking.
Did you enjoy this recipe? If you did, I’d be thrilled if you left a review!
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