Pumpkin pie is one of my favorite desserts, so I relish this time of year when it takes center stage. One of my favorite things about pies in general is that they usually feature a key ingredient like pumpkin or apples. Earlier this month I shared my recipe for an apple pie in an apple, and now I’m happy to present this sweet little pumpkin pie in a pumpkin.
A fun take on a more traditional pie, this pie doubles as a cute centerpiece. And these cute little pies have great squash flavor that really adds to the pumpkin pie experience. Beyond that, they’re adorable, and a great treat for kids.
You may have noticed that I’m not using an actual pumpkin. Instead, this is a flavorful orange kabocha squash I picked it up on a recent trip to a local farm. While I do love to use sugar pie pumpkins for my pies, I am just as happy with squash like kabocha or butternut. They can be much easier to track down, and have terrific flavor. Here, I’ve used a 5″ kabocha squash, though the base of a small butternut would work as well.
Pumpkin Pie in the Pumpkin
makes 4 pies
1 recipe pie dough
1 recipe pumpkin pie filling
4 5 – 6″ squash, such as butternut or kabocha