I have been eyeballing the beautiful acorn squash in my pantry for a few weeks now, the idea of a pie made with a different squash than pumpkin intrigued me. How could it be wrong? We eat our acorn squash with butter and sugar, so the leap to a pie isn’t a far one. You just add in a tasty crust and voila! Squash pie.
The irony is that my acorn squash is still in my pantry as I am baking at my mom’s house today and I went out and bought one specifically to make this pie. Along with an extra box of Simple Pleasures Spice Snaps, my cookie of choice when it comes to making a spicy gingery crust.
This was a hit and is on my list to serve to company for a surprisingly dessert. Acorn squash as so overlooked when it comes to desserts and the mighty pumpkin – rightfully so- takes front and centre. Don’t dismiss these squash that are found much easier than sugar pumpkins!
Mike gave this the thumbs up with a “It’s pumpkin-y…very similar…” and indeed, it is. It’s different yet the same and a wonderful way to use up abundant fall squash!
Ingredients Needed for Acorn Squash Pie With Gingersnap Crust
2 cups gingersnap crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Acorn Squash Pie With Gingersnap Crust
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
- Karlynn Johnston
- 2 cups gingersnap crumbs
- 1/4 cup packed brown sugar
- 1/3 cup butter melted
- 2 cups of baked then pureed acorn squash this is about one large acorn squash
- 2 eggs
- 1 cup of brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- Cook the acorn squash, which I have an entire post on right here: How To Cook Acorn Squash. Skip the butter and brown sugar part, just cook it completely. When it’s done, puree it in a food processor or with a hand blender.
- Combine the crust ingredients together and press into a 9 or 9.5 inch pie plate. Place in the fridge.
- Mix together all the filling ingredients then pour into the pie crust.
- With the cookie crust you are going to have to cover the edges the whole time, the butter will brown.
- Bake at 350 degrees on the lowest rack in your oven until a knife inserted comes out clean, about 35-45 minutes. Cool and let the pie set.
- Serve with whipped cream and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
I’m sure it will taste delicious, but it’s taking much longer to cook, almost 20+ more minutes.
You don’t mention peeling the squash for the pie. Do you purée the whole thing, peel and all?
The Kitchen Magpie says
I love that idea too!!!
Audrey Murray says
Love the idea of this pie. When I grew up and if pumpkin wasn’t close at hand, my mom would use cooked, mashed carrots to make “pumpkin” pie.