Pumpkin or Squash Pie with Pecans

I’ve made this pie twice, once with squash and the other one with pumpkin! Both times it was excellent, or even fabulous! Really! It’s delicate, and the mix of spices is quite soft, and merely there just to remind us that there are spices in the pie :-) Try and make this pie, it worth waiting, and the crust is so fabulous that you should not miss it for the world!

In two words:

“The love that follows us sometime is our trouble,
Which still we thank as love”.
Bien qu’encore notre cœur ait pour elle un merci ».

To Start...

difficulty easy
cooking - 30’ (for the crust) + 30’(for the pumpkin) + 20’(for the pie without the pecans) + 20’ (for the pie with the pecans)
serves - 4-6  


for the crust

  • 1 + ¼ cup of all-purpose flour
  • 1 tablespoon of caster sugar
  • ¼ teaspoon of fleur de sel or coarse salt
  • 110gr of unsalted butter

for the filling

  • ¼ + 1/8 cup of rapadura sugar or any brown sugar
  • 1/8 teaspoon of fleur de sel or coarse salt
  • ¼ + ¼ teaspoon of ground cinnamon
  • 1/8 teaspoon of ground nutmeg (or grated)
  • 90ml of condensed milk (not sweet)
  • 1/8 cup of heavy cream
  • ½ teaspoon of vanilla extract
  • 1 large egg
  • 500gr of fresh squash or pumpkin with the skin on and the grains
  • pecans for decorating the top


for the crust

  • Pre-heat the oven at 200°C
  • Add in a bowl:
    • the flour
    • the sugar
    • the salt
  • Stir well with a whisk
  • Cut the cold butter in small cubes
  • Add it into the mix of flour
  • Rub the butter with the flour between your fingers and try to form a ball
  • While you continue the process, the ball is going to form itself, if not add just a little bit of ice water
  • Form a disk and cover it up with plastic wrap
  • Place the disk onto a dish and put it into the refrigerator for 1h
  • Start preparing the filling (see below)
  • Once the time of resting is passed, take the dough out of the refrigerator
  • Work the dough with your fingers a little bit to soften it a bit
  • Open the dough with a rolling pin and place it into a tin that has the size of half a tart (*) or into 2-4 small tart tins
  • Cover it with parchment paper and place some weights on top (like beans or ceramic balls) to cook it like this
  • Cook the crust for 30’
  • Take it out of the oven and remove the weights and the parchment paper
  • Take it aside

for the filling

  • Preheat the oven at 180°C
  • Slice the squash or the pumpkin in a way to have 500gr with the skin on and the grains
  • Remove the grains with a tablespoon
  • Slice the squash or the pumpkin in slices of 1cm width
  • Remove the skin with a peeler
  • Place some parchment paper onto a tray going into the oven
  • Place on top the squash/pumpkin slices
  • Sprinkle on top 1 tablespoon of caster sugar and ¼ teaspoon of cinnamon
  • Bake for 30’
  • At the end put the slices into a bowl and mix them with a stick blender, or in an electric chopper, you will get a squash/pumpkin puree
  • In a bowl, add:
    • the rapadura sugar or the brown sugar
    • the fleur de sel or coarse salt
    • ¼ teaspoon of ground cinnamon
    • the nutmeg
  • Stir everything together with a whisk
  • Add the egg and stir well with the whisk
  • Add the squash/pumpkin puree little by little and by batches and stir with the whisk after each addition
  • Add the milk little by little and stir well until it’s absorbed
  • Add the cream and do the same thing until it’s absorbed as well
  • Add the vanilla extract and stir
  • Pour the batter onto the baked crust
  • Cook for 20’
  • Take the pie out of the oven and place some pecans on top to decorate and cover the top
  • Bake for another 20’
  • To be eaten lukewarm with some vanilla ice cream if you like!
  • So good and so delicate!
  • :-)


The recipe of Martha Stewart on a pumpkin pie with pecans for those who cannot choose between pumpkin pies and pecan pies ;-) 

(*) the half tart size tin is very useful to make small tarts or pies ;-)

o-o C'est si bon ! o-o

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