Pumpkin Pie

Fresh roasted butternut squash is used for it's caramel flavor instead of pumpkin in this recipe. You can use any variety of gourd, but butternut squash is a personal favorite.


  • 1 (8-ounce) package cream cheese, softened
  • 2 cups fresh roasted butternut squash, mashed (1#-3oz)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Pumpkin pie spice


  • Blind bake pie dough (see our blind baking post)
  • Preheat oven to 350°
  • In a stand mixer, beat the cream cheese & sugar on high until fluffy
  • Add the pumpkin and beat until combined (the filling should be one solid color, not orange with white specks)
  • Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, salt & pumpkin pie spice and beat until incorporated.
  • Pour the filling into the cool prepared pie crust, cover with foil and bake for 25 minutes
  • Remove foil & bake for an additional 20-25 minutes until center is set, but not puffy

For help with blind baking, click here

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