Best Squash For Making Pumpkin Pie

Swapping out traditional pumpkin in a Thanksgiving pie isn’t some sort of autumn sacrilege. The truth is, many of the most delicious homemade pumpkin pies come from other kinds of squash than the one we’re used to seeing in the cans and pie shops.

In fact, a homemade butternut squash pie is easier to make than you might think and comes out far more vibrantly “pumpkin-like” than anything from a can. Plus, it’s a lot healthier than a dessert made with the standard canned variety.

If you’re a beginner baker or want to try something new, this recipe for butternut squash pie is a great place to start. The only tricky part is picking out the right squash, but there are plenty of options that will be delicious.

Food Network lists the sugar pumpkin, hubbard and the buttercup as some of the best winter squashes to use for a pumpkin pie. They’re all sweet, creamy and versatile. They’re also relatively easy to find at grocery stores and farmers markets.

Kabocha squash is another option that may not be as well known. But it’s a natural beauty queen in the pumpkin pageant, with a deep rusty orange hue and thick creamy texture. And it’s naturally denser and sweeter than a standard sugar pie pumpkin, which makes for a better tasting pie.

And, as a bonus, kabocha squash also has the added benefit of being super nutritious! It’s chock full of fiber, omega-3 fatty acids and vitamins and minerals.

Pumpkin pie is a Thanksgiving tradition for many of us, but not all are created equal. Some are leaden hockey pucks with cloyingly sweet filling or dismally bland baked atop a flaky crust.

A good homemade pumpkin pie should be both dense and creamy with a full-on pumpkin flavor. So, what is the best squash for making pumpkin pie?

Butternut Squash Or Neck Pumpkin

If you can’t find any pumpkins at the farmers market or grocery stores – and even if they’re all sold out – butternut squash makes an excellent alternative or substitute for pumpkin in pie. This is one of the most common varieties found in supermarkets, it has a sweet and flavorful flesh, and it’s also easier to handle than larger carving or “Jack O Lantern” types.

You may notice that the recipes you see on websites and magazines use a variety of different types of winter squash for their pumpkin pie. This is because the term pumpkin actually applies to any hard-shelled gourd from the Cucurbitaceae family and any of them can be used in place of real or pureed pumpkin. This includes kabocha, acorn squash, red kuri, and long neck squash, among many others.

The best choice for a pumpkin pie is probably a sugar pumpkin, a small orange-colored squash with a very dense and smooth flesh that bakes up to be sweet and delicious. This type of squash is also the most widely available at grocery stores, allowing you to easily make your favorite recipes all year round.

It’s also possible to make a great-tasting pie with a Dickinson Select squash, another popular type that is typically canned. This is a trademarked variety that has a beige, football-like skin and a very firm, deep orange-colored flesh with a rich, honeyed taste. However, this squash is slightly more fibrous than butternut squash and it’s not as sweet, so it might require longer cooking times to become soft enough for pie. This is one of the reasons why it’s important to read labels when buying your pumpkin.

Kabocha Squash

Kabocha is similar to pumpkin in flavor and texture, but it is lower in water content and has a subtle taste of roasted chestnuts. It is also much more versatile than other types of squash and can be substituted in recipes that call for either pumpkin or sweet potato.

Kabocha can be purchased at many supermarkets and is in season from late summer to early fall. This winter squash has a tough, thick rind that requires a large sharp knife and arm strength to cut, but it softens as soon as it’s cooked and becomes fork-tender. It has a deep orange color and a rich, nutty-sweet flavor similar to sweet potatoes combined with pumpkin.

Like most winter squashes, kabocha is very low in calories and has a significant amount of beta-carotene and iron. It is also a good source of potassium, vitamin C, and thiamin. It is high in dietary fiber and has a low glycemic index, making it good for diabetics and those who are watching their weight.

If you’re a baker, kabocha can be made into pies or even breads. This recipe for a vegan pumpkin pie from Food & Wine features a kabocha and buckwheat crust that is super flaky and delicious.

Another way to use kabocha is to make it into these savory pumpkin gnocchi from Eat Well. They are easy to make and the squash and buckwheat flour add a nice nutty sweetness to the dish. They would be great served with a hearty tomato sauce or topped with fresh sage. If you’re looking for a more light meal, try this rustic galette from Justin Chapple. It is a quick and simple weeknight dinner that has layers of complex flavors thanks to the addition of chiles, garlic, apple cider vinegar, and sweetened soy sauce.

Red Kuri Squash

The bright orange Red Kuri squash is similar to pumpkin in taste and texture, but is sweeter and milder. It can be found in most grocery stores near other winter squashes like butternut, kabocha, and acorn. Its skin is also edible, and if you peel it carefully, the flesh is silky smooth and ready to cook.

Roasted, Red Kuri squash is a delicious and healthy fall or winter side dish. It’s easy to make and takes very little hands on time. It’s a great alternative or substitute for pumpkin pie. The earthy nutty flavor of the squash pairs well with the spicy ancho powder and maple syrup rub. This combination creates a delicious flavor and texture that’s addicting.

The squash can be roasted whole or sliced before roasting. This allows the squash to caramelize and bring out its natural sweetness. It’s best served with a drizzle of maple syrup or another sweet glaze.

Aside from being a tasty dessert, Red Kuri squash is also a wonderful addition to soups, curries, casseroles, and even savory breakfast dishes. Its smooth and creamy texture can replace other types of squash in any recipe that calls for them.

To prepare the squash, use a steamer basket in a medium pot and fill it with water until just under the basket. Add the squash and cook over medium until tender when pierced with a fork – about 15-20 minutes. Once cooked, remove from heat and let cool enough to handle. Then cut in half and remove the seeds. Scoop out the flesh and puree in a food processor until smooth, or strain in a colander to drain any excess liquid before using.

Long Island Cheese Pumpkin

Long Island Cheese Pumpkin (Cucurbita moschata) is an heirloom variety with smooth flesh that is much less stringy than traditional pie pumpkins. It looks like a flattened wheel of cheese, earning it the name, and has been around since 1807. The 6- to 10-pound fruits are sweet and dense, with deep orange flesh that bakes up into delicious pies. It takes 90 to 100 days to mature and is cold tolerant.

This tasty squash is also a good source of vitamins C, A, and potassium, with just a bit of fat. It can be cooked in a variety of ways, including baking, roasting, boiling, sauteing, and even frying. Its mild, rich flavor can add sweetness to soups, stews, curries, and stuffed into breads. You can even add it to brewing for a unique boost of sweetener and flavor.

The best part is that it is easy to grow. This hardy winter squash is a perennial, so it will come back year after year if you keep the soil free of weeds, and plant it in fertile, well-draining soil. Good airflow will help the plants resist diseases, and companion plantings such as corn, beans, and nasturtium can add to their disease-resistance.

In the early days of American agriculture, Long Island Cheese Pumpkins were widely grown as a cooking squash, appearing in cookbooks and farmers’ almanacs as far back as the 1800’s. They were praised for their taste and texture, as well as their adaptability to the Eastern seaboard climate. Today, this versatile and delicious squash is on its way to reclaiming its regal status as the ultimate choice for pumpkin pie. So don’t cop out and use a can of Libby’s – pick a fresh local pumpkin and see what you’ve been missing out on!

Musque de Provence

This is an heirloom squash that hails from southern France, where it was sold by the slice in marketplaces. It is a flat-shaped, 20 pound fruit with a smooth skin that is heavily ribbed and a rich brown color when fully mature. Its dense, deep orange flesh is a favorite of chefs for its fine flavor.

Also known as Fairytale Pumpkin and Moscata di Provenza, this variety of the species Cucurbita moschata has become very popular in New York for making pies. It looks a bit like a flattened wheel of cheese, which is why it got its name. The flavor is deep orange, dense, and sweet. It is one of the few winter squash varieties that can be eaten raw and is a good source of vitamin A and beta-carotene.

Another option is to use butternut, kabocha, or even honeynut squash as an alternative or substitute for pumpkin in your pie. These three varieties are generally less stringy than the large Jack O’ Lantern carving pumpkins you may be used to seeing at supermarkets. All of these squashes will still give you a nice, creamy filling, but the flavors will be slightly different.

You can easily make a butternut or kabocha pie that tastes just like a pumpkin pie, but with less sugar and fewer calories. Using these types of squash will keep your pie from being too rich, and you will be getting a little more fiber as well. Another great way to reduce calories is to make this pie in ramekins rather than a traditional crust. This will make it easier to control portion sizes without sacrificing the texture of your pie.

A starter listing of some of the best squash for making pumpkin Pie

When it comes to making delicious pumpkin pie, not all squash varieties are created equal. While many people use canned pumpkin puree for convenience, using fresh squash can elevate your pie to a whole new level of flavor. Here are some of the best squash varieties for making pumpkin pie, along with a brief culinary description of each:

1. Sugar Pie Pumpkin (Cucurbita pepo): This is the classic choice for pumpkin pie. Sugar pie pumpkins are small, round, and have smooth, sweet flesh. Their flavor is rich and nutty, with a good balance of sweetness and earthiness. The flesh is firm and not too watery, making it perfect for pies.
2. Butternut Squash (Cucurbita moschata): While not a traditional pumpkin, butternut squash is an excellent choice for pie-making. It has a smooth, sweet, and slightly nutty flavor. The flesh is dense and not overly watery, resulting in a creamy and flavorful pie.
3. Kabocha Squash (Cucurbita maxima): Kabocha squash, also known as Japanese pumpkin, has a naturally sweet and nutty taste. Its flesh is smooth and dense, making it great for pies. The vibrant orange color adds a beautiful hue to your pie filling.
4. Red Kuri Squash (Cucurbita maxima): Red Kuri squash has a sweet, chestnut-like flavor that works well in pumpkin pie. It has a dense, dry flesh with a deep orange color. Its unique flavor can add a delightful twist to your pie.
5. Long Island Cheese Pumpkin (Cucurbita moschata): This heirloom variety is known for its rich, sweet, and smooth flesh. It’s named “cheese” pumpkin due to its flattened, wheel-like shape. Its flavor is excellent for pies, and it’s less watery than some other pumpkin varieties.
6. Musque de Provence (Cucurbita moschata): This French heirloom squash has a complex, sweet, nutty flavor with spice hints. Its dense, deep orange flesh makes it a wonderful choice for pumpkin pie.

An outline of the process of using squash as a substitute for pumpkin in pies

To prepare any of these squash varieties for pumpkin pie, follow these general steps:

1. Preparation: Start by washing and cutting the squash in half. Remove the seeds and strings. You can roast or steam the squash until it’s tender. Roasting often enhances the flavor.
2. Puree: Once the squash is cooked and cooled, scoop out the flesh and puree it until smooth. A food processor or blender works well for this.
3. Use in Your Recipe: Substitute the homemade squash puree for canned pumpkin puree in your favorite pumpkin pie recipe. Adjust the sweetness and spices to your liking, as the flavor of fresh squash may vary.