Pumpkin Pie in the PumpkinElizabeth Stark
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
Step 1 1 of 6
Prepare and chill the dough according to these instructions. Preheat the oven to 375 degrees.
Step 2 2 of 6
Make sure the bottom of the squash is flat, or trim a bit off. Next, cut off the top about 3/4 of the way up, and scrape out the seeds.
Step 3 3 of 6
Make the filling according to these instructions, and pour into the prepared squash. Fill almost to the top, with roughly 1 cup of filling.
Step 4 4 of 6
Roll out the dough, cut into fourths, and then trim so that the crust will just fit over the squash. Flute the edges and cut decorative holes if you like.
Dough pictured here just out of the oven.
Step 5 5 of 6
Lay the pie lids flat on a baking sheet, and carefully set the pies on another baking sheet. Place both in the oven. Bake the dough for 15 minutes, carefully remove with a spatula to a flat plate, and then continue baking the squash for 30 - 45 more minutes, for a total of 50 - 60 minutes, until the filling is set. Keep a close eye toward the end, as you do not want the squash itself to overcook. The filling will set up considerably as it cools.
Pie pictured here just out of the oven.
Step 6 6 of 6
Allow the pies to cool. Top with the dough lid and serve.