An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.

Martha Stewart Living, November 1996


Recipe Summary

Makes 4 five-inch pies


Ingredient Checklist


Instructions Checklist
  • Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.

  • Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.

  • On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.

  • Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature.


Reviews (3)

54 Ratings
  • 5 star values: 9
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
Very tasty, lighter than pumpkin pie but still full of flavor. I used premade pie crust instead of the cornmeal, and blended everything in my nutribullet (only had one acorn squash). Made 12 mini tarts 2" wide, which I set on a small pan. Baked in my toaster oven for 10 mins at 425 and 7 mins at 350. Turned the pan once. Perfect and delicious!
Rating: 4 stars
these little pies were amazing! i did have additional filling and it might be a good idea to prepare for more than 4 pies, otherwise everything is great as is; the cornmeal in the crust makes for a great (sweet) flavor.
Rating: Unrated
Similar to pumpkin pie but acorn squash is much easier to find throughout the year than sugar pumpkin. I liked the acorn squash twist which is definitely noticeable in taste. Substituted real maple syrup for honey (personal preference) but couldn't really taste it. Three pounds of squash (before baking and removing from skin) made enough filling for 6 mini pies. Filling doesn't expand so fill the pie all the way up. Cornmeal crust is too crunchy after baking. Detracts from the overall pie to me.