Candy Roaster Pie is one of our cherished autumn treats We love how the Candy Roaster Squash transforms into a smooth sweet filling that tastes like pure comfort This heirloom squash has roots in the Appalachian region and we’ve adored it ever since we first discovered its creamy texture
Candy Roaster Pie Recipe
Ingredients
- 2 cups roasted and mashed Candy Roaster Squash (peeled and seeded)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs beaten
- 3/4 cup evaporated milk
- 1 unbaked 9 inch pie crust
| Baking Time | Oven Temperature | Yields |
|---|---|---|
| 45 minutes | 375 degrees F | 1 pie |
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Combine the roasted Candy Roaster Squash, sugar, cinnamon, ginger, nutmeg, and salt in a large bowl
- Stir thoroughly to blend until creamy
- Add beaten eggs and evaporated milk
- Mix until fully incorporated
- Pour filling into the unbaked pie crust
- Bake for 45 minutes or until the center is set
- Cool for 30 minutes before slicing
Tools And Equipment
For consistent results when making our Candy Roaster Pie we rely on quality equipment. We love to use easy-to-clean tools that streamline prep time.
Key Tools
- Chef’s knife for slicing the Candy Roaster Squash into manageable chunks
- Cutting board for stable chopping and minimal mess
- Large mixing bowl for blending our sweet squash filling
- Whisk or electric mixer for achieving a velvety batter
- 9-inch pie dish to hold our creamy heirloom creation
Optional Accessories
- Immersion blender for ultra-smooth results in a pinch
- Pastry brush for brushing the crust edges with milk or an egg wash
- Cooling rack for quick airflow around the pie after baking
- Decorative pie crust cutter for festive designs
Ingredients
Here are the essential ingredients for our Candy Roaster Pie. We measure each item precisely to ensure a smooth bake.
Filling Ingredients
| Ingredient | Measurement |
|---|---|
| Candy Roaster Squash (roasted and mashed) | 2 cups |
| Granulated sugar | ¾ cup |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Eggs | 2 |
| Evaporated milk | 1 cup |
| Pure vanilla extract | 1 teaspoon |
Crust Ingredients
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1½ cups |
| Cold unsalted butter (1 stick) | ½ cup |
| Pinch of salt | to taste |
| Ice water | 4–6 tablespoons |
Directions
Here is how we transform our Candy Roaster Squash into a sweet and smooth pie filling. Let us begin.
| Step | Temperature | Time |
|---|---|---|
| Roast Squash | 400°F | 30 minutes |
| Bake Pie | 375°F | 45 minutes |
Prep The Candy Roaster Squash
We gather our Candy Roaster Squash and rinse it under running water. We slice it in half lengthwise and remove the seeds. We place the halves cut side down on a baking sheet. We roast them at 400°F for 30 minutes or until the flesh is fork-tender. Once cooked we let them cool slightly and then scoop the softened flesh. We mash it thoroughly until the texture is smooth.
Make The Filling
In a large bowl we combine the mashed Candy Roaster Squash sugar ground cinnamon ground ginger and ground nutmeg. We whisk until everything is fully incorporated. Next we beat in the eggs evaporated milk and pure vanilla extract. We stir until the mixture is silky.
Prepare The Crust
We measure our all-purpose flour cold unsalted butter and salt. We cut the butter into the flour until the mixture feels crumbly. We slowly add ice water one spoonful at a time until a dough forms. We roll it into a disc then wrap it and refrigerate for 15 minutes.
Assemble And Bake
We roll our chilled dough into a 12-inch circle. We place it in a 9-inch pie dish pressing firmly into the bottom and sides. We pour the filling into the crust and smooth the surface with a spatula. We bake in a preheated oven at 375°F for 45 minutes or until the center is set. We remove the pie from the oven and allow it to cool on a rack for 30 minutes.
Tips And Variations
- We pick a ripe Candy Roaster Squash with bright orange flesh for the richest flavor
- We allow the pie filling to cool on a wire rack so the custard sets properly
- We store leftover Candy Roaster Pie in the refrigerator for up to 3 days
- We freeze slices in airtight containers for up to 2 months
| Variation | Swap Or Change |
|---|---|
| Brown Sugar Sweetness | Replace granulated sugar with ¾ cup packed brown sugar for a deeper flavor |
| Honey-Sweetened | Use ½ cup honey and reduce evaporated milk to ¾ cup for a milder sweetness |
| Spice Boost | Add 1 teaspoon of pumpkin pie spice for a warm autumn twist |
| Dairy-Free Option | Substitute evaporated milk with full-fat coconut milk for a creamy texture |
| Shortcut Crust | Use a quality store-bought pie crust when time is tight |
- We garnish the top with whipped cream or toasted nuts for texture
- We use an aluminum pie crust shield if the edges brown too quickly
- We enjoy adding a drizzle of maple syrup over warm slices for extra sweetness
Conclusion
We love how this pie combines old-fashioned charm with irresistible sweetness. Every slice offers a comforting note of autumn reminding us that time-honored traditions never go out of style. Its creamy texture and warm spices blend to create a dessert that feels like a cozy hug for our taste buds. Whether we’re sharing it with loved ones or savoring a quiet moment alone this treat brings a certain magic to our fall gatherings.
Frequently Asked Questions
1. What makes Candy Roaster Pie a popular autumn dessert?
Candy Roaster Pie stands out for its smooth, sweet filling made from Candy Roaster Squash, an heirloom variety native to the Appalachian region. Its comforting flavor, creamy texture, and warm spices capture the essence of fall, making it a favorite dessert during cooler months.
2. How do I prepare the Candy Roaster Squash for the filling?
Cut the squash in half, remove the seeds, and roast at 400°F for about 30 minutes until fork-tender. Once cooled, scoop out the flesh and mash it to a smooth consistency. This roasted squash becomes the base for your pie filling.
3. Which spices are best for Candy Roaster Pie?
Common choices include ground cinnamon, ginger, and nutmeg, blended with sugar for sweetness. These spices complement the squash’s natural taste and provide a classic autumn aroma. You can also use a pre-mixed pumpkin pie spice for added convenience and flavor.
4. What are the essential tools for making this pie?
You’ll need a chef’s knife, cutting board, large mixing bowl, whisk or electric mixer, and a 9-inch pie dish. Optional accessories like an immersion blender, pastry brush, or cooling rack can help refine the texture, improve crust presentation, and ensure proper cooling.
5. How do I make the pie crust from scratch?
In a bowl, combine all-purpose flour, cold unsalted butter, and a pinch of salt. Work in the butter until the dough resembles coarse crumbs. Gradually add ice water, mixing until it holds together. Wrap and refrigerate the dough, then roll it out to form a pie crust.
6. Can I use a shortcut crust?
Yes. If you’re pressed for time, a store-bought crust will still yield a tasty pie. However, making it from scratch can elevate the overall flavor and texture. Feel free to choose whichever option best fits your schedule and preference.
7. How can I store leftover Candy Roaster Pie?
Place leftovers in an airtight container or cover the pie tightly, then refrigerate for up to three days. You can also freeze it for up to two months. Thaw in the refrigerator overnight before warming or serving at room temperature.
8. Are there any ingredient substitutions or variations?
Absolutely. You can use brown sugar or honey for a different sweetness profile, add pumpkin pie spice for extra autumn flavor, or replace evaporated milk with coconut milk to make it dairy-free. These swaps let you tailor the recipe to your taste or dietary needs.