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Acorn Squash and Honey Pie with Cornmeal Crust

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.

Source: Martha Stewart Living, November 1996
Servings Yield



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How would you rate this recipe?
  • Elizabeth T
    5 MAR, 2014
    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!
  • MS112611261
    25 SEP, 2012
    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.
  • CW61
    21 NOV, 2011
    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.

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