Vera's Squash Pie

If you’ve never tried squash pie, you’re in for a treat. It’s essentially a pumpkin pie made with winter squash instead, and the flavor is arguably better. Steamed and strained squash has a smoother, less fibrous texture than canned pumpkin, and it carries the warm spices differently.

This recipe uses heavy cream rather than evaporated milk, which makes the custard noticeably richer and silkier. Four spices work together here: cinnamon, nutmeg, ginger, and mace. That last one, mace, is the secret ingredient. It’s the outer shell of the nutmeg seed with a slightly more delicate, almost floral quality that gives this pie a complexity most pumpkin pies lack.

The two-temperature bake starts hot to set the crust quickly, then drops down for a gentle cook that lets the custard firm without cracking. A clean knife from the center means it’s done, but expect the filling to jiggle slightly since it sets further as it cools.

Chef Tips

• Strain the steamed squash thoroughly. Excess moisture makes the filling watery and the bottom crust soggy.
• Beat the eggs well before combining with the squash. This ensures a smooth custard without pockets of unmixed egg.
• Butternut or Hubbard squash work particularly well here. Acorn squash tends to be too watery.
• Let the pie cool completely before slicing. The custard needs time to set for clean, firm pieces.

Variations

• Add a tablespoon of bourbon or dark rum to the filling for a boozy warmth.
• Top with maple whipped cream (whip cream with a drizzle of pure maple syrup).
• Use a gingersnap cookie crust instead of pastry for a spicier base.