Brown Sugar Squash Pie

Brown Sugar Squash Pie
Photo by Martha Holmberg


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

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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