We’ve always loved how a simple pie can capture the essence of fall, and our Candy Roaster Pie recipe takes that to new heights. This delightful twist on classic pumpkin pie uses the heirloom Candy Roaster squash, known for its sweet, nutty flavor that adds a unique charm to every bite.
Hailing from the Appalachian region, this squash has been a hidden gem in traditional baking for generations. We’re confident you’ll find it irresistible, whether you’re hosting a holiday feast or just craving a cozy treat. Let’s dive into what makes this pie a must-try staple in our kitchen.
Ingredients
In our Candy Roaster Pie recipe, we select fresh, high-quality ingredients that highlight the sweet and nutty flavors of heirloom Candy Roaster squash, building on its Appalachian heritage for a pie that’s both nostalgic and irresistible.
To prepare this pie, we start with the Candy Roaster squash as our star ingredient. Below, we list the ingredients in the order they are used, from preparing the squash to assembling the filling and crust. We’ve noted any necessary prep specifics for accuracy and ease.
For the Squash Preparation
- 2 cups pureed Candy Roaster squash: Start with 1 medium heirloom Candy Roaster squash (about 3 pounds), roasted, peeled, and pureed until smooth for the base of our pie filling. This ensures a creamy texture that elevates the pie’s flavor.
For the Pie Crust
- 1 ½ cups all-purpose flour: Use this next as the foundation for our homemade crust, sifted for even mixing.
- ½ cup unsalted butter: Chilled and cubed, this adds rich, flaky layers to our crust.
- ¼ teaspoon salt: Incorporates seamlessly to enhance the crust’s taste.
- 2-4 tablespoons ice water: Added gradually to bind the dough without overworking it.
For the Filling
- ¾ cup granulated sugar: We mix this in after preparing the squash puree to sweeten our filling perfectly.
- 2 large eggs: Whisked thoroughly to provide structure and creaminess.
- 1 cup evaporated milk: Poured in for a silky consistency that complements the squash’s natural sweetness.
- 1 teaspoon ground cinnamon: A key spice that adds warm, aromatic notes.
- ½ teaspoon ground nutmeg: Follows cinnamon to deepen the flavor profile.
- ½ teaspoon ground ginger: Incorporated for a subtle, zesty kick.
- 1 teaspoon vanilla extract: Stirred in last for a fragrant finish before baking.
This selection ensures our pie is not only delicious but also balanced, using approximately 8-10 ingredients total for a straightforward yet flavorful bake. For nutritional insights, here’s a quick overview based on standard servings:
| Nutrient | Per Serving (1 slice, 1/8 pie) | Daily Value % |
|---|---|---|
| Calories | 320 | 16% |
| Total Fat | 15g | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Vitamin A | 100% of RDI | N/A |
Note: Nutritional values are estimates based on common ingredients and may vary.
Equipment Needed
To bring our Candy Roaster Pie to life after gathering the fresh ingredients, we rely on a few key tools that ensure precise preparation and a flawless bake. Let’s outline the essential equipment, organized for ease of use.
- Baking sheet or roasting pan: We use this to roast the heirloom Candy Roaster squash, enhancing its sweet and nutty flavor through even heat distribution.
- Food processor or blender: Essential for pureeing the roasted squash into a smooth base for the pie filling, creating that velvety texture we love.
- Mixing bowls (set of at least 2-3 sizes): We need these to combine dry ingredients like flour for the crust and wet ingredients like eggs and spices for the filling, keeping everything organized.
- Rolling pin: This helps us roll out the homemade pie crust evenly, ensuring a crisp and golden base for our Candy Roaster Pie.
- 9-inch pie dish: We recommend a deep-dish version for holding the flavorful filling and allowing it to set perfectly during baking.
- Measuring cups and spoons (set): Accuracy is crucial for our recipe, so we use these to measure ingredients precisely and achieve the ideal balance of sweetness and spice.
- Whisk and rubber spatula: The whisk blends the filling smoothly, while the spatula scrapes down sides and folds in ingredients without overmixing.
- Oven thermometer: We include this to verify our oven reaches the exact temperature, guaranteeing the pie bakes to a tender, aromatic finish.
With these tools in hand, we’re set to transition seamlessly into the preparation steps for our Candy Roaster Pie.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating our irresistible Candy Roaster Pie with simple, step-by-step directions for a flawless, nutty-flavored dessert.
Prep
First, we prepare the Candy Roaster squash by preheating our oven to 400°F (204°C). Halve the squash lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper—roasting brings out its sweet, earthy aroma that fills the kitchen. While the oven heats, we make the pie crust: In a large mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon salt, then cut in 1 cup (2 sticks) cold unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add 6-8 tablespoons ice water, mixing with a fork until the dough forms a ball. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to ensure a flaky, tender texture.
Cook
Once the oven is ready, we roast the squash halves for 45-50 minutes, or until the flesh is fork-tender and caramelized, releasing a warm, nutty scent that hints at the pie’s rich flavor. After cooling for 10 minutes, scoop out 2 cups of the cooked flesh and puree it in a food processor or blender until smooth and velvety—this step captures the squash’s natural sweetness for the perfect filling base. Meanwhile, if needed, we can prepare any additional elements like toasting 1 teaspoon ground cinnamon and ½ teaspoon each of nutmeg and ginger in a dry skillet over medium heat for 1-2 minutes to enhance their spicy, aromatic notes.
Assemble and Bake
With everything prepped, we assemble the pie by rolling out the chilled dough on a floured surface to a 12-inch circle, then transfer it to a 9-inch deep-dish pie dish, trimming and crimping the edges for a rustic finish. In a separate bowl, whisk together 1 cup granulated sugar, 3 large eggs, the 2 cups pureed Candy Roaster squash, 1 can (12 ounces) evaporated milk, and the toasted spices until the mixture is smooth and glossy, evoking visions of a creamy, spiced custard. Pour the filling into the crust, then bake at 375°F (191°C) for 50-60 minutes, or until the center sets with a gentle jiggle and the top turns a golden-brown hue, filling the air with an irresistible blend of sweet and spicy aromas. Let the pie cool completely on a wire rack before serving to allow flavors to meld.
Make-Ahead Instructions
As we dive deeper into our Candy Roaster Pie recipe, preparing components in advance can save time and enhance flavors, making it ideal for holiday gatherings or busy weeknights. Let’s explore how we can streamline the process while keeping that sweet, nutty essence of the heirloom Candy Roaster squash intact.
Preparing the Squash Puree Ahead
We recommend roasting and pureeing the Candy Roaster squash up to three days in advance to allow its flavors to develop fully. Start by preheating your oven to 400°F (204°C), then halve the squash, remove the seeds, and roast it cut-side down on a baking sheet for about 45-50 minutes until fork-tender. Once cooled, scoop out the flesh and blend it in a food processor until smooth. Store the puree in an airtight container in the refrigerator, where it will maintain its vibrant, earthy sweetness.
Making the Pie Crust in Advance
Our flaky pie crust is a star element in the Candy Roaster Pie, and we can prepare it up to two days ahead for optimal texture. Combine 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of cold unsalted butter in a bowl, then add 2-4 tablespoons of ice water until the dough forms. Wrap it tightly in plastic wrap and chill it in the refrigerator. This step ensures the crust remains buttery and crisp, absorbing the pie’s aromatic spices like cinnamon and nutmeg without becoming soggy.
Assembling the Pie Early
For a fully make-ahead approach, we can assemble the entire Candy Roaster Pie up to 24 hours before baking. Roll out the chilled dough into a 9-inch pie dish, then mix the puree with 3/4 cup of granulated sugar, 2 large eggs, 1 cup of evaporated milk, and a blend of spices (1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger). Pour the filling into the crust, cover with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge and proceed with the original instructions for a golden, fragrant result that fills the kitchen with warm, inviting aromas.
Storage and Reheating Tips
To maximize freshness, store any baked Candy Roaster Pie in the refrigerator for up to four days or freeze it for up to three months. For reheating, thaw overnight in the fridge if frozen, then warm slices in a 350°F (177°C) oven for 10-15 minutes until the filling regains its silky smoothness and the crust turns delightfully crisp. Always use an airtight container to preserve the pie’s rich, nutty profile and prevent any loss of moisture or flavor.
Conclusion
We’ve loved exploring this Candy Roaster Pie with you and know it’ll become a go-to favorite. It’s more than a recipe—it’s a way to celebrate seasonal flavors and create lasting memories.
Trust us, once you’ve baked one, you’ll see how simple tweaks make it uniquely yours. Let’s savor these homemade delights and share them with those we cherish.
Frequently Asked Questions
What is Candy Roaster Pie?
Candy Roaster Pie is a delightful twist on traditional pumpkin pie, using heirloom Candy Roaster squash from the Appalachian region for its sweet, nutty flavor. It’s perfect for holidays or everyday treats, blending fresh squash with spices for a balanced, flavorful dessert that has been cherished for generations.
What ingredients are needed for Candy Roaster Pie?
You’ll need 2 cups of pureed Candy Roaster squash, a homemade pie crust (made with all-purpose flour, unsalted butter, salt, and ice water), granulated sugar, eggs, evaporated milk, and spices like cinnamon, nutmeg, and ginger. Focus on fresh, high-quality ingredients to enhance the squash’s natural sweetness.
How do I prepare the Candy Roaster squash for the pie?
Roast the Candy Roaster squash in the oven on a baking sheet until tender, then puree it in a food processor or blender for a smooth texture. This step enhances its sweet aroma and makes it easy to mix into the pie filling with sugar, eggs, milk, and spices.
What equipment is required to make Candy Roaster Pie?
Essential tools include a baking sheet or roasting pan for the squash, a food processor or blender for pureeing, mixing bowls, a rolling pin for the crust, a 9-inch deep-dish pie dish, measuring cups and spoons, a whisk, rubber spatula, and an oven thermometer for accurate baking.
Can I make Candy Roaster Pie ahead of time?
Yes, roast and puree the squash up to three days in advance. Prepare the pie crust up to two days ahead and chill it. You can assemble the full pie and refrigerate it for up to 24 hours before baking, making it convenient for busy schedules or events.
How should I store and reheat Candy Roaster Pie?
Store baked pie in the refrigerator for up to four days or freeze it for up to three months. To reheat, thaw in the fridge if frozen, then warm in a 350°F oven for 15-20 minutes until heated through, preserving its flaky crust and rich flavors.
What are the nutritional benefits of Candy Roaster Pie?
Each serving offers moderate calories, healthy fats from butter, carbs from squash and sugar, some protein from eggs, and a boost of vitamin A from the squash. It’s a tasty option for health-conscious bakers, but enjoy in moderation as a dessert.