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Delicata Squash Pie

Author: Emily Hilliard/Susan Reid

Delicata Squash Pie Recipe

Almost any winter squash can be made into good pie, but delicata's rich, slightly sweet taste is particularly well-suited for such treatment.

At a glance

one 9" pie
Nutrition information


Choose your measure:



  • 1 1/2 cups evaporated milk or cream
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 3 medium (1 3/4 pounds before cooking) delicata squash


  1. To make the crust: Grease and flour a 9" pie pan. Roll the chilled, rested pie dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pan in the refrigerator while preparing the filling. Preheat the oven to 350°F.
  2. Cut the squash in half lengthwise, and use a spoon to scoop out the seeds. Bake, cut side down, in a 9" x 13" pan with 1/2" of water in the bottom. After 30 to 40 minutes, press the squash with your finger; when it's soft, it's done. Remove from the oven, and when it's cool enough to handle, scoop out 2 cups of the flesh. Purée until smooth. Increase the oven's temperature to 425°F.
  3. To make the filling: Combine the evaporated milk or cream, sugars, spices, salt, and eggs. Add to the squash and blend until smooth with a hand mixer or immersion blender. Pour the filling into the prepared pie shell. To dress up the pie, add a swirl of cream or evaporated milk on top, or sprinkle with cinnamon.
  4. To bake: Placed the pie on a parchment-lined baking sheet, and bake it for 15 minutes at 425°F. Reduce the oven's temperature to 350°F and bake for another 40 to 45 minutes, until the pie is mostly set, and a 1" to 2" circle in the center still wobbles a bit when you nudge the pan. Remove the pie from the oven and cool it completely before slicing.

Nutrition Information

  • Serving Size 164g
  • Servings Per Batch 8 slices
Amount Per Serving:
  • Calories 324
  • Calories from Fat 135
  • Total Fat 15g
  • Saturated Fat 9g
  • Trans Fat 1g
  • Cholesterol 89mg
  • Sodium 546mg
  • Total Carbohydrate 42g
  • Dietary Fiber 2g
  • Sugars 26g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.