I made acorn squash pie today, three different times!!! No, I’m not a bad chef, I just started with a bad recipe that called for too much of everything. The first attempt, even after scaling it down carefully, still yielded too much filling. Lesson of the day: a 9-inch pie pan can only hold about 3 cups of filling…good to know…

For my second attempt, I had to go to the store to get another graham cracker pie crust (I know, I should have made my own). I scaled down the proportions of the recipe to have 1 less cup of filling. The problem this time was temperature. The recipe said “bake at 425 for 15 minutes, then lower the temperature to 350 for 45-50 minutes”. This proved to be the wrong thing for a custard pie. I should have known better; In my defense, I was trying to give the person’s recipe the benefit of the doubt! So the outcome…a pie with lots of cracks in the center.

For the third attempt, I was out of time and patience. I did not want to go back to the store and I also did not have a 9-inch pie pan (only a 10-inch). If I used the larger pan, the time would be affected and that was exactly what I was trying to measure. So, I transferred one of the cooled pies to my larger pie plate and decided to go CRUSTLESS!!! So third time is a charm! I baked it at a lower temperature for a longer time! So here is final version, using almond milk instead of cream (like it originally called for).

Crustless Acorn Squash Pie

1 large or 2 small acorn squash
2 tsp. cinnamon, divided
½ cup honey, divided
 2 eggs
¼ cup almond milk
½ tsp. ginger
½ tsp. kosher salt
 Pinch of nutmeg
Stevia to taste if desired





Preheat oven to 350F. Cut squash in half and scrape out seeds.

Place on a baking pan and sprinkle with 1 tsp. cinnamon and drizzle with 1 tablespoon honey. Cover with aluminum foil and bake for 45-55 minutes or until fork tender. Remove from oven and cool.

Scrape out flesh, reserving 1 ¾ cups for pie.

Place squash, remaining cinnamon and honey, eggs, milk, spices and salt in a blender or food processor. Blend until smooth and adjust sweetness with Stevia if desired.

Coat a 9-inch pie pan with cooking spray and place on a baking pan (easier to handle); pour mixture into pan. Bake for about 45 minutes, until center is set.



Acorn Squash #1-Beautiful, but had an extra cup of filling left!

Acorn Squagh Pie #2: Notice the cracking? 





Acorn Squash Pie #3-Crustless, leaner and no cracking! Still a little warm and gooey, but I could not wait to slice it up so I can finally sit with it (and eat it)!



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