Brown Sugar Squash Pie

Brown Sugar Squash Pie
Photo by Martha Holmberg


  • 2 Tbs. firmly packed dark brown sugar
  • 2 to 2-½ lb. Hubbard or butternut squash, to yield 2 cups purée
  • ½ tsp. ground allspice
  • 3 Tbs. unsalted butter, softened
  • 1 unbaked 9-inch Pâte Brisée pie shell, chilled
  • Pie leaves or other decorations, baked separately (optional
  • ½ tsp. ground ginger
  • + 6 more ingredients
    • ½ cup firmly packed dark brown sugar
    • 3 large eggs
    • 3 Tbs. orange juice
    • ½ tsp. salt
    • ½ tsp. ground cinnamon
    • ½ cup heavy cream

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.

View full recipe at Fine Cooking


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