You forced me to succumb to my craving for a pumpkin pie, so I made your recipe (using a butternut squash, which I baked as directed). It was delicious! I noticed when making the custard part that it'd be great as just a baked custard to serve as a dessert. I'm always looking for excuses to use a fancy set of ramekins that have these beautiful holders. My guests are always in admiration of them (they're quite beautiful), and usually I make individual clafoutis in them. But, I'm thinking this might make a nice change. I'm wondering if I should butter the ramekins (like I do for the clafoutis) so they don't stick? I did alter your recipe a bit as I don't care for cloves or nutmeg, so I just ground a tiny bit more cinnamon. I don't use sugar, so I used maple syrup. I think I should have used less syrup as it's sweeter than I prefer (I did read once that ounce for ounce, maple syrup is sweeter than sugar). I also think next time I'm going to add some fresh ginger, since I love that flavour. I've only ever tried to make a pumpkin pie once before, and it never set, so I was really disappointed with it. But this one set beautifully, and even still somewhat warm it did not run. Thank you for this wonderful recipe! It did the trick and is satisfying my craving so well. Tomorrow a slice will be my breakfast with my coffee. I've always loved a slice of pie with breakfast when I have one available.
Squash pie is preferred in New England. There was a chain—Hayes Bickford—that offered a gently spiced version.
ONE PIE offered a choice of canned pumpkin and squash.
I have found brushing ginger marmalade on the unbaked crust keeps bottom crust from ever being soggy. Also adding grated fresh ginger to the custard. Also adding ginger bits from King Arthur for a fresher, spicier filling.
Oh the memories....I forgot about HB's until your comment. And I am a fellow ginger lover. Trappist makes a very good ginger marmalade. Lovely on toast and lovely by the spoonful!
Thanks for the tip about Trappist ginger marmalade. Have you tried David Lebovitz’s fresh ginger cake? I haven’t made a traditional gingerbread in years.
No, I have not made his ginger cake. I don't bake the way I used to. My love for ginger is a deep one. I hope you enjoy the marmalade....it is filled with little chunks of ginger! The Trappist Monastery is in Spencer,MA and has been there for a long time. Lots of nice things there.
Thank you, David, for instructing readers to cook the butternut squash cut side down. I’ve seen Reels and Tik Toks where people slice squash in half, decorate the cavity and roast it cut side up. How does it ever cook? You have to harness the steam for it to roast evenly. Also, I have a similar recipe to your filling where you place it in a baking dish and top it with chopped pecans tossed with spices. I’ve served it as a Thanksgiving side.
I went down a few rabbit holes with the links to other pie recipes listed at the end of this post. As a non American, I’m not much for pumpkin pie - I did try during Thanksgiving when I was in the US. I love nuts and followed the pecan pie recipe and then that led me to pecan slab. I immediately thought of substituting with either of my favourite nuts, macadamias or walnuts.
I think with the pecan slab there was a link to WTF post from 2008
which made me laugh as I could see all of this in my head. It did make wonder if you ever got the oven door handle fixed/replaced.
Looking forward to trying the recipe as here in rural Bavaria it's the time of year where you find plenty of roadside stands selling all varieties of squashes.
My husband loves to make jam, so at this time of year we make a divine Pear/Squash spread using the sugar pumpkin and juicy pears.
BTW, the world is a very small place… the newest pictures on my niece’s Insta feed (@hedgehedge, a prop stylist in NYC) were of the newly-published book she worked on: Jake Cohen’s “Dinner Party Animal”
Hey, who's that tall handsome chef in the photo? :) And I absolutely love the idea of having all those chefs bring in the same cake, what fun! Your pie looks fabulous David, thanks for the recipe!
I've been making butternut squash pies forever along with galettes, soups, breads and muffins. However, butternuts are fairly mild in flavor as I learned one day with I used a different squash for the pie. It might even have been a pumpkin. The rich flavor was a revelation to me. But it is easier to grow the butternuts. So I will continue. Butternut squash and apple muffins coming up later this month. Topped with pumpkin seeds.
About fifteen years ago, I was an intern at Serious Eats. One day for a tasting, we brought in a dozen pumpkin pies from NYC's top bakeries, and we had a baker friend prepare a few as well. If I recall correctly, the favorite was the homemade pie that followed the ATK recipe, and the close second was the pie that followed the recipe off the Libby's pumpkin can. Which is a long way of saying: baking pies from scratch (or close to it) really makes a difference.
This post reminded me of time when I was eight or nine and it was the morning of the day after Thanksgiving and my mom declared to us that we could have pie (apple, pumpkin or mince was what we had at our house) for breakfast anytime. I LOVED those pies so much, and getting her permission to eat pie for breakfast (so long oatmeal or cornflakes!) lit a fire in me to do whatever I could to get my mom to make a pie. While she appreciated my foraging for fruit, I think my deliveries came with
Botanically speaking, they're different. According to the Carnegie Museum of Natural History: "Pumpkins (Cucurbita pepo) are squash, but butternut squash (Curcurbita moschata) are not pumpkin. However, they are similar enough that butternut squash is often included in canned pumpkin. If you’re enjoying pumpkin pie today, you could be eating one or both these beautiful, golden-fleshed squashes."
Maybe it's like champagne vs sparking wine: Champagne is a sparkling wine, but sparking wine isn't necessarily Champagne : )
I've taken to opening a can of pumpkin and then dumping it in a little saucepan and roasting it on medium heat until it darkens. Just takes a few minutes. I think I got the idea from a King Arthur pumpkin bread recipe.
Thank you for the Apple Pie recipe. And the Squash pie recipe. Yum
I made the fig leaf syrup and cannot believe the delicate vanilla-coconut flavor with a hint of lively ‘green’ taste ( good taste). It was such a hit- my neighbor must be wondering why her leaves are disappearing.
I need to search your Substack for your stuffing recipe. Our family recipe on my mom’s side is one with potatoes, ground round, cooked with onion and diced giblets, and of course, stale bread. I’ve been told it’s a French (or maybe French Canadian?) recipe. It’s almost like a hash and it’s so very delicious!
I never used a recipe, but the one on the Pepperidge Farm bag is pretty good although I use a lot more butter. I've made stuffing with cornbread but there's no recipe for that - I just mix in celery and onions, cornbread, and stock, as well as some seasonings like sage and thyme. (And sometimes an egg or two.)
I’d be shot at sunrise if I didn’t follow the family recipe, I was curious, thank you for your stuffing ways. I only follow the recipe because I love my mom’s stuffing and I RARELY follow a recipe for cooking. I’ve been cooking since I was 11, dad farmed, worked at a job, plus mom worked. I worked harder from age 11 to 23 than I do now and why i didn’t marry a farmer! I know I sound ancient but I’m 10 years younger than you, David. I did not have the typical Gen X latchkey experience, instead of waiting for parents to come home, I made meals that my mother would make, from scratch, no convenience foods (well, we froze and canned our own produce, that was our convenience foods!) and was not allowed to do my homework when I was cooking because I had a tendency to burn the food (LOL) if I was working on my math homework. You couldn’t imagine my to do list in the summer, it included doing laundry for a family of 6 (my brothers worked on a beef feeder operation, imagine that laundry!) on a wringer washer, hanging it out on the line, having it brought back in, put away, and dinner on the table by 6pm, plus other tasks as assigned on non laundry days. College was freakishly leisurely after my upbringing and the homesickness as a freshmen went away when I realized that going home only got me more laundry, cooking, and cleaning. Thank you!
I think stuffing is one of those dishes that are so easy to improvise and throw 'whatever' in. I also like the Pepperidge Farm recipe and adapt as I go. And agree with you, more butter!!
The squash is richer than pumpkin (as mentioned, sort of...) most canned pumpkin puree is a different kind of squash than jack-o-lantern or more common pumpkins. But if you're not a pumpkin or squash fan, this pie might not be for you : )
But I linked to a few other pie recipes that you might like instead!
You forced me to succumb to my craving for a pumpkin pie, so I made your recipe (using a butternut squash, which I baked as directed). It was delicious! I noticed when making the custard part that it'd be great as just a baked custard to serve as a dessert. I'm always looking for excuses to use a fancy set of ramekins that have these beautiful holders. My guests are always in admiration of them (they're quite beautiful), and usually I make individual clafoutis in them. But, I'm thinking this might make a nice change. I'm wondering if I should butter the ramekins (like I do for the clafoutis) so they don't stick? I did alter your recipe a bit as I don't care for cloves or nutmeg, so I just ground a tiny bit more cinnamon. I don't use sugar, so I used maple syrup. I think I should have used less syrup as it's sweeter than I prefer (I did read once that ounce for ounce, maple syrup is sweeter than sugar). I also think next time I'm going to add some fresh ginger, since I love that flavour. I've only ever tried to make a pumpkin pie once before, and it never set, so I was really disappointed with it. But this one set beautifully, and even still somewhat warm it did not run. Thank you for this wonderful recipe! It did the trick and is satisfying my craving so well. Tomorrow a slice will be my breakfast with my coffee. I've always loved a slice of pie with breakfast when I have one available.
Hi David,
Squash pie is preferred in New England. There was a chain—Hayes Bickford—that offered a gently spiced version.
ONE PIE offered a choice of canned pumpkin and squash.
I have found brushing ginger marmalade on the unbaked crust keeps bottom crust from ever being soggy. Also adding grated fresh ginger to the custard. Also adding ginger bits from King Arthur for a fresher, spicier filling.
Wishing you and yours a pie-rich autumn.
Loving new dessert book.❤️
Oh the memories....I forgot about HB's until your comment. And I am a fellow ginger lover. Trappist makes a very good ginger marmalade. Lovely on toast and lovely by the spoonful!
Thanks for the tip about Trappist ginger marmalade. Have you tried David Lebovitz’s fresh ginger cake? I haven’t made a traditional gingerbread in years.
Thanks again, Anne
No, I have not made his ginger cake. I don't bake the way I used to. My love for ginger is a deep one. I hope you enjoy the marmalade....it is filled with little chunks of ginger! The Trappist Monastery is in Spencer,MA and has been there for a long time. Lots of nice things there.
Thank you, David, for instructing readers to cook the butternut squash cut side down. I’ve seen Reels and Tik Toks where people slice squash in half, decorate the cavity and roast it cut side up. How does it ever cook? You have to harness the steam for it to roast evenly. Also, I have a similar recipe to your filling where you place it in a baking dish and top it with chopped pecans tossed with spices. I’ve served it as a Thanksgiving side.
I went down a few rabbit holes with the links to other pie recipes listed at the end of this post. As a non American, I’m not much for pumpkin pie - I did try during Thanksgiving when I was in the US. I love nuts and followed the pecan pie recipe and then that led me to pecan slab. I immediately thought of substituting with either of my favourite nuts, macadamias or walnuts.
I think with the pecan slab there was a link to WTF post from 2008
which made me laugh as I could see all of this in my head. It did make wonder if you ever got the oven door handle fixed/replaced.
If I remember, I had to buy a whole new oven (!)
Looking forward to trying the recipe as here in rural Bavaria it's the time of year where you find plenty of roadside stands selling all varieties of squashes.
My husband loves to make jam, so at this time of year we make a divine Pear/Squash spread using the sugar pumpkin and juicy pears.
BTW, the world is a very small place… the newest pictures on my niece’s Insta feed (@hedgehedge, a prop stylist in NYC) were of the newly-published book she worked on: Jake Cohen’s “Dinner Party Animal”
Hey, who's that tall handsome chef in the photo? :) And I absolutely love the idea of having all those chefs bring in the same cake, what fun! Your pie looks fabulous David, thanks for the recipe!
I've been making butternut squash pies forever along with galettes, soups, breads and muffins. However, butternuts are fairly mild in flavor as I learned one day with I used a different squash for the pie. It might even have been a pumpkin. The rich flavor was a revelation to me. But it is easier to grow the butternuts. So I will continue. Butternut squash and apple muffins coming up later this month. Topped with pumpkin seeds.
About fifteen years ago, I was an intern at Serious Eats. One day for a tasting, we brought in a dozen pumpkin pies from NYC's top bakeries, and we had a baker friend prepare a few as well. If I recall correctly, the favorite was the homemade pie that followed the ATK recipe, and the close second was the pie that followed the recipe off the Libby's pumpkin can. Which is a long way of saying: baking pies from scratch (or close to it) really makes a difference.
This post reminded me of time when I was eight or nine and it was the morning of the day after Thanksgiving and my mom declared to us that we could have pie (apple, pumpkin or mince was what we had at our house) for breakfast anytime. I LOVED those pies so much, and getting her permission to eat pie for breakfast (so long oatmeal or cornflakes!) lit a fire in me to do whatever I could to get my mom to make a pie. While she appreciated my foraging for fruit, I think my deliveries came with
Pie for breakfast if a family fav around here! Are you related?
Why aren't we just calling this a pumpkin pie? Odd terminology.
Botanically speaking, they're different. According to the Carnegie Museum of Natural History: "Pumpkins (Cucurbita pepo) are squash, but butternut squash (Curcurbita moschata) are not pumpkin. However, they are similar enough that butternut squash is often included in canned pumpkin. If you’re enjoying pumpkin pie today, you could be eating one or both these beautiful, golden-fleshed squashes."
Maybe it's like champagne vs sparking wine: Champagne is a sparkling wine, but sparking wine isn't necessarily Champagne : )
I've taken to opening a can of pumpkin and then dumping it in a little saucepan and roasting it on medium heat until it darkens. Just takes a few minutes. I think I got the idea from a King Arthur pumpkin bread recipe.
This was the first one I bookmarked after opening my copy! Can't wait to make it.
Wish we were sharing Thanksgiving this year - maybe next year? : )
I know! So sad that I won’t be in France for this American holiday (somehow it’s always better!)
Thank you for the Apple Pie recipe. And the Squash pie recipe. Yum
I made the fig leaf syrup and cannot believe the delicate vanilla-coconut flavor with a hint of lively ‘green’ taste ( good taste). It was such a hit- my neighbor must be wondering why her leaves are disappearing.
I need to search your Substack for your stuffing recipe. Our family recipe on my mom’s side is one with potatoes, ground round, cooked with onion and diced giblets, and of course, stale bread. I’ve been told it’s a French (or maybe French Canadian?) recipe. It’s almost like a hash and it’s so very delicious!
I never used a recipe, but the one on the Pepperidge Farm bag is pretty good although I use a lot more butter. I've made stuffing with cornbread but there's no recipe for that - I just mix in celery and onions, cornbread, and stock, as well as some seasonings like sage and thyme. (And sometimes an egg or two.)
I’d be shot at sunrise if I didn’t follow the family recipe, I was curious, thank you for your stuffing ways. I only follow the recipe because I love my mom’s stuffing and I RARELY follow a recipe for cooking. I’ve been cooking since I was 11, dad farmed, worked at a job, plus mom worked. I worked harder from age 11 to 23 than I do now and why i didn’t marry a farmer! I know I sound ancient but I’m 10 years younger than you, David. I did not have the typical Gen X latchkey experience, instead of waiting for parents to come home, I made meals that my mother would make, from scratch, no convenience foods (well, we froze and canned our own produce, that was our convenience foods!) and was not allowed to do my homework when I was cooking because I had a tendency to burn the food (LOL) if I was working on my math homework. You couldn’t imagine my to do list in the summer, it included doing laundry for a family of 6 (my brothers worked on a beef feeder operation, imagine that laundry!) on a wringer washer, hanging it out on the line, having it brought back in, put away, and dinner on the table by 6pm, plus other tasks as assigned on non laundry days. College was freakishly leisurely after my upbringing and the homesickness as a freshmen went away when I realized that going home only got me more laundry, cooking, and cleaning. Thank you!
I think stuffing is one of those dishes that are so easy to improvise and throw 'whatever' in. I also like the Pepperidge Farm recipe and adapt as I go. And agree with you, more butter!!
Is the taste of squash pie similar to pumpkin pie? Or significantly different? I ask this as someone who does not really like pumpkin pie (sorry!).
The squash is richer than pumpkin (as mentioned, sort of...) most canned pumpkin puree is a different kind of squash than jack-o-lantern or more common pumpkins. But if you're not a pumpkin or squash fan, this pie might not be for you : )
But I linked to a few other pie recipes that you might like instead!
Thank you! I am not short on other pies I like :) The picture just looked so yummy I thought maybe it could convert me.
Absolutely. We can all use a shortcut from time to time!😂