This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.


Recipe Summary

15 mins
2 hrs 15 mins
Makes one 9-inch pie


For the Crust
For the Filling


Instructions Checklist
  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.

  • Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).

  • Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.

  • Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.

  • Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

  • Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.

Cook's Notes

Pie can be refrigerated up to 3 days.

Reviews (1)

132 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 61
  • 2 star values: 27
  • 1 star values: 11
Rating: 1 stars
Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don't understand what you were trying to accomplish with the sage but it didn't work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don't really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn't mean I should. Good words to live by.