From-Scratch Pumpkin Pie with Roasted Kabocha Squash
This recipe delivers a classic pumpkin pie flavor using roasted kabocha squash instead of pumpkins for a deeper, sweeter taste. The custard is lightened with homemade sweetened condensed milk and finished with a straightforward crust.
Instructions
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Prepare the Crust
Combine flour, salt, and sugar in a food processor. With the machine running, add cubed cold butter and pulse for about 10 seconds until the mixture looks like pebbles. Stream in the cold water while running, stopping as soon as the dough comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour. -
Blind Bake the Shell
Roll out the chilled dough and line a pie pan. Return to the fridge for 15 minutes while the oven preheats to 425°F. Fill the shell with pie weights or dried beans and bake for 10 minutes at 425°F. Remove weights and continue baking for 20 minutes at 350°F. Let the shell cool for 15 minutes. -
Make Sweetened Condensed Milk
Combine whole milk, heavy cream, and sugar in a saucepan over medium heat. Bring to a low simmer and reduce by about three parts, stirring frequently for approximately 20 minutes. The mixture should look toasty with thick bubbles and leave a noticeable streak when a spatula is dragged through. You need 450g (about 2 cups) total volume. Cool completely. -
Roast the Squash
Cut squash in half and remove seeds. Place cut-side down on a sheet tray and roast in a 350°F oven for 30 to 40 minutes until very tender. Scoop out the insides and mash to a puree. -
Mix the Custard
In a blender, combine sweetened condensed milk, melted butter, eggs, roasted squash, brown sugar, salt, vanilla, pumpkin spice, and cinnamon. Blend on medium speed just until combined, being careful not to incorporate too much air. Transfer the custard to a saucepan and slowly warm over low heat until it reaches room temperature to temper it. -
Bake the Pie
Pour the custard into the cooled pie shell, filling it 90% full. Brush the crust edges with egg wash. Tent the pie with foil and bake for 20 minutes at 375°F. Remove the foil and bake for another 20 to 25 minutes at 350°F. Cool completely before serving. -
Whip the Cream
Combine heavy cream, sour cream, powdered sugar, and salt in a stainless steel bowl. Whisk until the volume doubles and the cream holds a soft peak. Chilling the whipped cream for up to 24 hours in advance is recommended; stir before serving to recoat.
Tips
Use kabocha squash for the best flavor; avoid using pumpkins as they do not provide the desired taste profile. Do not over-blend the custard to prevent excess air incorporation.
Video
“Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?” by Brian Lagerstrom , watch on YouTube.
About this recipe
The pie shell is made with cold butter and flour, blind-baked until crisp, and filled with a silky custard base. The filling features roasted squash puree, blended with eggs, vanilla, and spices for a smooth texture.
Serve this dessert at room temperature or chilled to let the flavors settle. The whipped cream topping adds a light, tangy contrast to the rich filling, making it a comforting choice for autumn evenings or holiday gatherings.
