Description
This Koginut Squash Pie is smooth, creamy, and naturally sweet. Infused with cinnamon, nutmeg, and ginger, it’s the perfect fall dessert!
Ingredients
Scale
For the Pie Crust:
- 1 ½ cups all-purpose flour (or gluten-free alternative)
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
For the Koginut Squash Filling:
- 2 cups Koginut squash purée (roasted and blended)
- ¾ cup brown sugar (or coconut sugar for a natural alternative)
- 2 large eggs
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
1. Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the Koginut Squash Filling:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together Koginut squash purée, brown sugar, eggs, cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Roll out the chilled dough and press it into a 9-inch pie pan. Trim excess dough and flute the edges.
3. Bake the Pie:
- Pour the filling into the pie crust and smooth the top.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly.
- Let the pie cool completely before slicing.
4. Serve and Enjoy:
- Top with whipped cream, caramel drizzle, or a sprinkle of cinnamon for extra flavor!
- Refrigerate leftovers for up to 4 days.
Notes
- To enhance flavor, roast the Koginut squash at 400°F (200°C) for 40 minutes before puréeing.
- For a gluten-free crust, substitute almond flour and oat flour.
- Serve with a scoop of vanilla ice cream or a warm spiced latte for a perfect pairing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
Keywords: koginut squash pie, squash dessert, fall pie recipe, healthy squash dessert, Thanksgiving pie, creamy squash pie, homemade pie, autumn baking, gluten-free pie option, roasted squash dessert