Pumpkin Pie

A pumpkin pie without “pie pumpkins” probably sounds absurd to all you traditionalist bakers out there, but as I explained in my guide to using squash, many squash varieties are much sweeter than “pie pumpkins”, and provide a richer flavor profile for your recipes. I actually use winter squash in all my pumpkin containing recipes. After trying this recipe, you’ll be able to taste the difference too!

If you are using butternut squash, you’ll probably want to peel it, but I like to use kabocha or buttercup squash and include the skin. The kabocha squash with its deep orange middle and dark green skin gives the tartlets a deep orange color that’s more reminiscent of traditional pumpkin pie.

UPDATE: When we first published this recipe on the blog, we couldn’t include our flakey, Grain-Free Piecrust since it came from our newest book, Always Delicious, which had not yet been released. But now you can make these little pies with the crust on page 206 of Always Delicious! Or keep the crumble crust listed below for a lighter pie.

Pumpkin PiePumpkin Pie Tartlets

Makes one 9 inch pie or 12 muffin-sized pies

Crust

3/4 cup almond flour
Cooking spray (I prefer olive oil spray)

Filling

4 cups winter squash (kabocha or butternut), cut into large chunks – should end up with at least 3 cups (packed) cooked squash
1 pinch unrefined sea salt
1/4 cup avocado oil
2 tablespoons maple syrup
2 tablespoons honey
1/2 cup soy, almond, or whole milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger or ginger juice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice (optional)
1 teaspoon vanilla extract
2 eggs, or 8 ounces extra firm tofu, or 2 tablespoon chia seeds ground fine + ½ cup water

Preparation

Pumpkin Pie

Cut squash into chunks. Place the chunks in a steamer basket in a large pot.

steamed

Fill below the steamer basket with water and bring to a boil. Turn heat to medium low and steam until tender, about 30 minutes.

blending

Purée in a high powered food processor or immersion blender with the rest of the ingredients. Tip: If using a chia egg, mix the chia seed and water together before pouring it into the blender. This will help the chia seeds gel.

Pumpkin Pie

Spray 12 muffin tins with cooking spray or rub them evenly with oil and sprinkle 1 tablespoon of almond flour into each cup. Pour the filling into each cup and bake at 350° F for 50 to 60 minutes or until filling is completely set and starts to crack on the top.

These little pies are best after a day or two in the fridge. The time allows for the flavors to fully meld and the pie gets nice and dense. It’s the perfect rich flavor for a pumpkin pie.

Servings: 12
Calories: 139
Carbohydrate: 12 g
Protein: 3 g
Fat: 9 g

A trick for measuring liquid sweeteners:

To prevent sticking, rub your measuring spoon with oil before measuring sweeteners like the honey or maple syrup. This will make them slide right off the spoon and into your batter. If you measure out your oil first, use the same utensil for the sweetener. Otherwise, feel free to rub your measuring spoon or cup with oil to keep your sweetener from sticking.

Pumpkin Pie

Let us know your favorite way to use squash this holiday season!

Click here for a printable version of this recipe!

  • MelCrawf

    Could you also give a weight for the squash used? By the cup is not very easy to measure “large chunks”, or to figure out how large a squash to use.

    • drdavidludwig

      I think I used about half a medium butternut squash for that. Weight will vary so much even for some size squash. You’ll want to choose the heaviest one for its size. So choose the densest one.
      -Chef Dawn

  • Bobbi Mumm

    These look fantastic! I have a child with an almond allergy. Would the garbanzo/favo flour work as well?

    • drdavidludwig

      I haven’t tried it. the garbanzo flour may be a bit soft, but it should work. You could also make them in custard cups without any crust.
      -Chef Dawn

    • Mira P. Patel

      Some places have hazelnut flour, if that is an option it might be a better swap

  • Okay so they just went in the oven. We’ll see in an hour

    • NorCalEllen

      So, how were they, Mike?

  • James Lockard

    I ran the numbers for the macros on these treats. (Can I recommend to the recipe authors that every recipe here should include those by default?) For the pumpkin tartlets as shown, I get the following breakdown of macro nutrients:

    Protein: 10 percent (~3g)
    Carbs: 28 percent (~9g)
    Fat: 62 percent (also ~9g)

    Hope that helps my fellow AH dieters.

  • Katie Carter

    Can you just grind almonds to make almond flour? These look great!

    • drdavidludwig

      Grinding almonds in a food processor really brings out more of the oils than you get with almond flour. You can make a stickier version or a coarser grind of almond meal, but getting a light fluffy and dry almond flour may need a different processing method.
      –Chef Dawn

  • Linda Fischer Palmer

    I printed the recipe from the link at the bottom of the photos and it calls for 3 cups winter squash cut into large chunks, but the recipe above the photos here calls for 4 C of chunks making at least 3 C packed of cooked squash. I always used the link to printable recipes so I can copy and put in my master file of recipes so am hoping that I don’t have to check every single recipe to make sure the quantities match.

    • DrLudwig

      Thanks for catching that! I apologize. It is usually the same. We adjusted to clarify the recipe a bit on this one based on comments and missed the change in print. It actually works either way though. I’m changing the print version now.
      – Chef Dawn

      • Linda Fischer Palmer

        I assumed that–just wanted you to know. Will be making the recipe soon but had squash I cooked up and wanted to freeze in the right quantities. Thanks for everything–this is the most fantastic book/program/help group!

  • r.a.

    I did make this for Thanksgiving and it was delicious. The only problem I had with it is I did use kabocha squash and included the peel as the picture with the slices shows. Instead of a pretty orange color it looked as one daughter said “the color of 48 hour old guacamole” which is not pretty. I thought I must have misread the recipe but it does state that you like to include the skin of kabocha squash. It tasted great but was quite unattractive.

  • Melody Corley

    So, this is a Phase 2 recipe?