Maple Squash Pie
Sweeten up your fall with pumpkin pie, made with maple syrup and squash puree!
  • 1 lb squash puree (koginut, kuri, honeynut, delicata, or butternut)
  • ½ cup maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger (ideally fresh grated, if you can!)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • (optional: 2 tablespoons brandy or whiskey)
  • 2 large eggs
  • ½ cup heavy cream
  • single pie crust
  1. Preheat oven to 425 F
  2. Thoroughly mix squash puree and maple syrup, then whisk in spices and optional liquor.
  3. In a separate bowl, combine eggs and cream and whisk, then add to pumpkin mixture.
  4. If you have extra cream, drizzle in patterns on the top of the pie. To make a spiderweb (for spooky season/Halloween), drizzle concentric circles, then use a knife to drag lines out from the center. 
  5. Transfer filling to pie pan and bake for 15 minutes at 425, then lower to 350 and bake for 40-60 minutes, until filling has fully set. 
  6. Serve at room-temperature with whipped cream or ice cream.