25+ Flavorful February Squash Pie Recipes for Every Taste

February squash pie is a seasonal treat that perfectly combines the sweet, earthy flavors of squash with the rich, comforting spices we love during the colder months.

Whether you’re a fan of classic pumpkin pie or looking to experiment with something new, February squash pie offers a delightful twist.

It’s the perfect dessert for the end of winter, as squash is still in season, providing a naturally sweet and creamy base for pies that range from traditional to innovative.

In this blog article, we’ve curated a list of 25+ February squash pie recipes, each with its own unique flair.

From spiced rum-infused creations to the comforting warmth of gingerbread, these recipes will elevate your baking repertoire.

Whether you’re looking for a pie for a cozy family dinner, a holiday celebration, or simply a weekend baking project, there’s something here for every taste.

Let’s dive into the world of February squash pies and discover a new favorite for your dessert table!

25+ Flavorful February Squash Pie Recipes for Every Taste

With its creamy texture and rich flavor profile, February squash pie is a versatile dessert that offers a delightful twist on traditional pies.

Whether you prefer classic recipes or enjoy experimenting with new flavors, there are plenty of ways to celebrate squash in pie form.

From spiced rum and maple syrups to toasted pecans and gingerbread crusts, the possibilities are endless.

These 25+ February squash pie recipes ensure that your winter baking will be full of delicious surprises.

Try them all, and find your new favorite pie for the season!

Spiced February Squash Pie

This Spiced February Squash Pie is a warm, comforting dessert that captures the essence of winter flavors. With the delicate sweetness of squash and a blend of aromatic spices like cinnamon, nutmeg, and ginger, this pie is perfect for cold February evenings. It’s a twist on the classic pumpkin pie, using squash for a slightly smoother, creamier texture. A homemade buttery pie crust makes it even more irresistible.

Ingredients:

• 2 cups of cooked and pureed February squash (or butternut squash)
• 1 cup heavy cream
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, heavy cream, and eggs until smooth.
3. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix well until everything is fully incorporated.
4. Pour the mixture into the prepared pie crust.
5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool completely before serving. You can top it with whipped cream or a sprinkle of cinnamon for an extra touch.

The Spiced February Squash Pie is a delightful twist on a classic favorite. The combination of rich spices and the creamy squash filling creates a perfect balance of sweetness and warmth. Whether served as a comforting dessert after dinner or as a special treat for a winter gathering, this pie is sure to become a staple in your February dessert repertoire. It’s a comforting and seasonal way to enjoy the abundance of winter squash.

Maple-Pecan February Squash Pie

This Maple-Pecan February Squash Pie is a decadent and nutty take on the classic squash pie. The natural sweetness of February squash pairs wonderfully with the rich maple syrup and the crunch of toasted pecans, offering a sophisticated twist that’s perfect for any special occasion or cozy winter night. The combination of flavors makes this pie both comforting and indulgent.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup toasted pecans, chopped
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the squash puree, maple syrup, brown sugar, and eggs until smooth and well combined.
3. Add the heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Stir until the mixture is fully incorporated.
4. Fold in the chopped pecans, ensuring they are evenly distributed in the filling.
5. Pour the mixture into the prepared pie crust and spread it out evenly.
6. Bake for 50-55 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream or vanilla ice cream, if desired.

The Maple-Pecan February Squash Pie is a delightful dessert that combines the earthy sweetness of squash with the rich flavors of maple and pecans. The crunchy nuts add a satisfying texture to the creamy filling, making each bite a perfect balance of flavors. This pie is ideal for those who love the warm, nutty flavors of winter desserts and will surely impress at any dinner party or holiday gathering. Its rich and complex flavor profile makes it a standout choice for your February baking.

Vegan Cinnamon-Coconut February Squash Pie

For those looking for a dairy-free or plant-based option, this Vegan Cinnamon-Coconut February Squash Pie is an excellent choice. The rich coconut milk adds a creamy texture without any dairy, and the cinnamon and nutmeg give it a warm, inviting flavor. This pie is perfect for anyone on a vegan diet or those simply seeking a healthier alternative without compromising on taste or texture.

Ingredients:

• 2 cups cooked and pureed February squash (or butternut squash)
• 1 cup canned coconut milk (full-fat)
• 1/2 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 prepared 9-inch vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine the pureed squash, coconut milk, and maple syrup. Stir to combine over medium heat.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this mixture to the saucepan while stirring constantly to avoid lumps.
4. Add the cinnamon, nutmeg, ginger, salt, and vanilla extract to the saucepan. Continue stirring until the mixture thickens and becomes smooth, about 5-7 minutes.
5. Once the filling is thickened, remove it from the heat and pour it into the prepared vegan pie crust.
6. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. Let the pie cool to room temperature before refrigerating it for at least 2 hours. Serve chilled, optionally topped with coconut whipped cream or a sprinkle of cinnamon.

This Vegan Cinnamon-Coconut February Squash Pie is a perfect plant-based dessert for those looking to enjoy a dairy-free treat. The coconut milk adds a luxurious creaminess, while the warm spices of cinnamon, nutmeg, and ginger infuse the filling with comforting flavors. It’s an excellent dessert option for those with dietary restrictions or anyone who enjoys a healthier yet indulgent winter dessert. This pie is a delicious, cruelty-free way to embrace the seasonal squash and enjoy a comforting treat without compromising on taste.

Chocolate February Squash Pie

This decadent Chocolate February Squash Pie offers a unique twist by blending rich, dark chocolate with the smooth, naturally sweet flavor of February squash. The result is a dessert that combines the creamy, earthy sweetness of squash with the deep richness of chocolate, creating a luxurious filling that’s sure to delight any chocolate lover. Perfect for special occasions or a cozy night in, this pie is a delicious surprise for those who are new to squash pies.

Ingredients:

• 2 cups cooked and pureed February squash (or butternut squash)
• 1/2 cup dark chocolate (60-70% cacao), melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 prepared 9-inch pie crust
• 1/4 cup cocoa powder (unsweetened)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, melt the dark chocolate over low heat, stirring constantly to prevent burning. Once melted, set aside to cool slightly.
3. In a large mixing bowl, whisk together the pureed squash, granulated sugar, brown sugar, and cocoa powder.
4. Add the heavy cream, eggs, vanilla extract, and salt to the bowl and whisk until smooth and fully incorporated.
5. Slowly fold the melted chocolate into the squash mixture, stirring until it’s evenly distributed.
6. Pour the chocolate-squash filling into the prepared pie crust.
7. Bake for 45-50 minutes or until the filling is set, and a knife inserted into the center comes out clean.
8. Allow the pie to cool completely before refrigerating for at least 2 hours to set. Serve chilled with a dollop of whipped cream or a sprinkle of chocolate shavings.

The Chocolate February Squash Pie is a luxurious, rich dessert that combines the creamy sweetness of squash with the indulgence of dark chocolate. The result is a pie that’s both satisfying and unique, offering a surprising depth of flavor. Whether you’re a squash enthusiast or a chocolate lover, this pie provides the best of both worlds. It’s perfect for a special occasion or as a sweet end to a comforting meal, leaving everyone impressed with your creativity and baking skills.

Orange-Ginger February Squash Pie

This Orange-Ginger February Squash Pie offers a delightful citrusy twist to the traditional squash pie. The refreshing taste of orange zest and juice blends beautifully with the warm spiciness of ginger, creating a balanced, aromatic flavor profile. The tangy citrus notes brighten up the creamy squash filling, making this pie a fresh and vibrant addition to your winter dessert repertoire.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup orange juice (freshly squeezed)
• 1 tablespoon orange zest
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the pureed squash, orange juice, and orange zest. Mix well.
3. Add the brown sugar, granulated sugar, eggs, ground ginger, cinnamon, nutmeg, salt, and vanilla extract. Whisk until the mixture is smooth and fully combined.
4. Pour the filling into the prepared pie crust.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool completely before refrigerating for at least 2 hours. Serve chilled with a dollop of whipped cream or a sprinkle of candied ginger.

The Orange-Ginger February Squash Pie is a refreshing and aromatic variation of the traditional squash pie. The citrusy zing of orange and the warming spice of ginger elevate the flavors of the squash, creating a delightful contrast that’s perfect for winter. This pie is an excellent choice for those who enjoy bright, zesty flavors and want to try something new with their squash pies. It’s perfect for any occasion, whether served as a refreshing finish to a heavy meal or as a standout dessert for a winter celebration.

Salted Caramel February Squash Pie

The Salted Caramel February Squash Pie brings together the sweetness of squash with the rich, buttery flavor of salted caramel. The caramel is the star of this recipe, adding a deep, sweet flavor that perfectly complements the smooth squash filling. With a touch of sea salt to balance out the sweetness, this pie is both indulgent and sophisticated, making it a perfect dessert for a special winter gathering.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup salted caramel sauce (store-bought or homemade)
• 1 prepared 9-inch pie crust
• 1/2 teaspoon sea salt (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, heat the brown sugar over medium heat, stirring occasionally until it begins to melt and turn golden. Add the heavy cream and whisk until smooth. Simmer for 2-3 minutes, then remove from heat and stir in 1/4 teaspoon of salt and the vanilla extract. Set the caramel sauce aside to cool.
3. In a large bowl, whisk together the pureed squash, granulated sugar, eggs, and salt until smooth.
4. Stir in the cooled caramel sauce, mixing until fully combined.
5. Pour the filling into the prepared pie crust and smooth out the top.
6. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Once the pie has cooled, drizzle the top with additional salted caramel sauce and sprinkle with sea salt.
8. Allow the pie to cool completely before serving. For an extra touch, top with whipped cream or a scoop of vanilla ice cream.

The Salted Caramel February Squash Pie is a rich, indulgent dessert that combines the smooth, earthy flavor of squash with the deep sweetness of caramel. The addition of sea salt enhances the overall flavor profile, making each bite the perfect balance of sweet and savory. This pie is an excellent choice for those looking for a dessert that feels luxurious and comforting, and it will certainly be a hit at any dinner party or special gathering.

Maple Pecan February Squash Pie

This Maple Pecan February Squash Pie combines the smooth, creamy texture of squash with the warm, nutty sweetness of maple syrup and toasted pecans. The caramelized notes of maple syrup give the pie a cozy, comforting flavor, while the crunchy, toasted pecans on top add a delightful texture contrast. This pie is perfect for fall or winter gatherings, offering a rich yet balanced dessert that will leave your guests craving more.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup maple syrup (preferably pure)
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, maple syrup, brown sugar, cinnamon, nutmeg, and salt.
3. Add the eggs, heavy cream, and vanilla extract to the mixture, and whisk until smooth and fully combined.
4. Pour the filling into the prepared pie crust.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. While the pie is baking, toast the pecans by placing them on a baking sheet and baking at 350°F for about 5-7 minutes, until golden and fragrant.
7. Once the pie has cooled to room temperature, sprinkle the toasted pecans evenly on top.
8. Refrigerate the pie for at least 2 hours before serving. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

The Maple Pecan February Squash Pie is a true celebration of fall and winter flavors. The richness of the maple syrup combined with the nutty, crunchy pecans creates a perfect contrast to the soft and creamy squash filling. This pie offers a unique and decadent twist on the traditional squash pie, making it a crowd-pleaser at any holiday or family gathering. With its balance of sweetness and texture, it’s a comforting dessert that will become a favorite in your baking repertoire.

Spiced Coconut February Squash Pie

The Spiced Coconut February Squash Pie brings a tropical flair to the classic squash pie by incorporating coconut milk and shredded coconut. Infused with cinnamon, ginger, and a hint of clove, the pie is bursting with warm, aromatic spices that complement the natural sweetness of the squash. This pie offers a light and airy texture with a tropical twist that’s perfect for those looking for something different yet comforting.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1 cup coconut milk (full-fat)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, coconut milk, granulated sugar, brown sugar, cinnamon, ginger, and cloves.
3. Add the eggs and vanilla extract, and whisk until smooth and well combined.
4. Stir in the shredded coconut.
5. Pour the filling into the prepared pie crust.
6. Bake for 45-50 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Allow the pie to cool completely before refrigerating for at least 2 hours to set.
8. Serve chilled, topped with extra shredded coconut or a sprinkle of cinnamon.

The Spiced Coconut February Squash Pie offers a tropical escape with its rich coconut flavor and aromatic spices. The addition of shredded coconut creates a delightful texture, while the coconut milk adds a creamy richness to the filling. It’s an excellent choice for those looking to try a unique version of the traditional squash pie. This pie is perfect for gatherings and festive occasions, bringing a touch of warmth and tropical indulgence to any dessert table.

Gingerbread February Squash Pie

The Gingerbread February Squash Pie is a flavorful fusion of two beloved desserts—gingerbread and squash pie. With the warmth of molasses, cinnamon, and ground ginger, this pie offers a robust spiced flavor that complements the creamy, earthy squash filling. The combination of spicy, sweet, and savory flavors makes it an irresistible dessert for holiday dinners or cozy winter evenings.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/4 cup molasses
• 1/2 cup granulated sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the pureed squash, molasses, granulated sugar, ginger, cinnamon, cloves, and nutmeg.
3. Add the eggs, heavy cream, vanilla extract, and salt to the bowl. Whisk until the mixture is smooth and well combined.
4. Pour the filling into the prepared pie crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool completely before refrigerating for at least 2 hours to set.
7. Serve chilled, optionally topped with whipped cream or a dusting of cinnamon.

The Gingerbread February Squash Pie is a delightful combination of rich spices and creamy squash, bringing the best of both gingerbread and squash pie into one dessert. The deep flavors of molasses and warming spices pair beautifully with the smooth squash filling, making this pie an excellent choice for anyone who loves bold flavors and holiday desserts. It’s sure to be a favorite during the colder months, offering a comforting and festive treat that’s perfect for sharing with family and friends.

Lemon Cream February Squash Pie

The Lemon Cream February Squash Pie is a refreshing twist on the traditional squash pie, combining the velvety texture of squash with the zesty brightness of lemon. This pie offers a balance of tangy citrus flavor and the natural sweetness of the squash, complemented by a creamy filling. With a hint of vanilla and a light, airy texture, it’s a delightful dessert that’s perfect for any time of year, especially when you’re craving something a little lighter and more refreshing.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, granulated sugar, lemon zest, lemon juice, vanilla extract, and eggs.
3. In a small saucepan, combine the heavy cream, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
4. Gradually add the thickened cream mixture to the squash mixture, whisking until smooth and well combined.
5. Pour the filling into the prepared pie crust.
6. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Let the pie cool completely, then refrigerate for at least 2 hours to set.
8. Serve chilled, garnished with extra lemon zest or a dollop of whipped cream.

The Lemon Cream February Squash Pie offers a bright and refreshing flavor profile, making it an ideal choice for those who want a lighter, more citrus-forward twist on the traditional squash pie. The creaminess of the filling perfectly complements the tangy lemon, creating a refreshing dessert that’s rich but not overly heavy. This pie is especially great for spring and summer gatherings, providing a unique and flavorful alternative to classic citrus pies.

Bourbon Caramel February Squash Pie

The Bourbon Caramel February Squash Pie is a sophisticated and indulgent version of the classic squash pie. With rich caramel and a splash of bourbon, this pie brings deep, warm flavors that complement the natural sweetness of the squash. The caramel drizzle on top enhances the overall richness, while the subtle kick of bourbon adds a delightful depth. This is a perfect dessert for holiday gatherings or any special occasion when you want to impress your guests with something luxurious.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup granulated sugar
• 1/4 cup bourbon
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 prepared 9-inch pie crust

For the Caramel Sauce:

• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon bourbon

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, granulated sugar, bourbon, brown sugar, cinnamon, nutmeg, eggs, heavy cream, vanilla extract, and salt until smooth and fully combined.
3. Pour the filling into the prepared pie crust.
4. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. While the pie bakes, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns golden brown.
6. Once the sugar is melted, add the butter and stir until it’s fully incorporated. Slowly pour in the heavy cream, stirring until smooth. Finally, add the bourbon and stir to combine. Remove from heat.
7. Allow the pie to cool completely, then refrigerate for at least 2 hours.
8. Before serving, drizzle the caramel sauce over the top of the pie, and optionally top with a dollop of whipped cream.

The Bourbon Caramel February Squash Pie is the perfect balance of sweet, savory, and rich flavors. The caramel sauce and bourbon provide a luxurious depth, enhancing the natural sweetness of the squash while adding complexity. This pie makes an excellent choice for sophisticated gatherings or as a decadent treat for your holiday celebrations. The bourbon caramel drizzle is the finishing touch that will leave your guests raving about this indulgent pie.

Chocolate Espresso February Squash Pie

The Chocolate Espresso February Squash Pie is an indulgent dessert that combines the earthy sweetness of squash with the bold flavors of chocolate and espresso. The deep, rich notes of coffee complement the natural sweetness of the squash filling, while the addition of chocolate gives the pie a luxurious, velvety texture. This pie is perfect for coffee lovers or anyone looking for a dessert with a bit of a kick, offering a perfect balance of sweet and savory with a touch of indulgence.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1/2 cup heavy cream
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the pureed squash, granulated sugar, cocoa powder, espresso powder, vanilla extract, cinnamon, and nutmeg.
3. Add the eggs and heavy cream, and whisk until the mixture is smooth and well combined.
4. Pour the filling into the prepared pie crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Allow the pie to cool completely before refrigerating for at least 2 hours to set.
7. Serve chilled, optionally topped with a dollop of whipped cream or a dusting of cocoa powder.

The Chocolate Espresso February Squash Pie is a decadent dessert that combines the bold flavors of coffee and chocolate with the subtle sweetness of squash. This pie is perfect for those who love rich, complex flavors and want a unique twist on traditional squash pie. The espresso adds a surprising depth to the filling, while the chocolate makes it extra indulgent. Whether for a special occasion or as an everyday treat, this pie is sure to delight coffee and chocolate lovers alike.

Maple Pecan February Squash Pie

Maple Pecan February Squash Pie is a warm and cozy dessert that pairs the sweetness of squash with the rich, nutty flavor of pecans and the deep, aromatic sweetness of maple syrup. This pie creates a perfect balance of earthy and sweet notes, with the addition of toasted pecans providing texture and a buttery crunch. The combination of squash and maple syrup delivers a comforting, fall-inspired flavor, making it ideal for special gatherings or a cozy family dinner.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 prepared 9-inch pie crust
• 1/2 cup toasted pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, maple syrup, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, heavy cream, and vanilla extract until smooth.
3. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. While the pie bakes, toast the pecans in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat and set aside.
6. Once the pie is baked, remove it from the oven and let it cool completely.
7. Before serving, sprinkle the toasted pecans over the top of the pie.

Maple Pecan February Squash Pie offers a delightful combination of flavors that evoke the warmth of fall and the holidays. The creamy squash filling, sweet maple syrup, and crunchy toasted pecans create a comforting dessert that is both indulgent and satisfying. This pie is a perfect centerpiece for autumn gatherings or Thanksgiving celebrations, and the balance of flavors will surely win over everyone at the table.

Spiced Rum February Squash Pie

The Spiced Rum February Squash Pie is a bold and flavorful dessert that combines the smooth texture of squash with the deep richness of spiced rum. Infused with warm spices like cinnamon, cloves, and nutmeg, this pie offers a unique twist on the classic squash pie. The spiced rum enhances the flavor profile, creating a complex and indulgent treat. Perfect for those who love a little extra warmth in their desserts, this pie is ideal for holiday gatherings or as a decadent after-dinner treat.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup dark brown sugar
• 1/4 cup spiced rum
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 prepared 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the pureed squash, dark brown sugar, spiced rum, cinnamon, ginger, nutmeg, cloves, vanilla extract, and eggs. Whisk until smooth and fully combined.
3. Add the heavy cream and salt, continuing to whisk until the mixture is thick and creamy.
4. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Allow the pie to cool completely before refrigerating for at least 2 hours to set.
7. Serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.

The Spiced Rum February Squash Pie is a rich, flavorful dessert with a unique depth that makes it stand out from traditional squash pies. The spiced rum adds a sophisticated twist, while the warm spices bring comforting flavors that pair perfectly with the squash. This pie is perfect for special occasions or holiday dinners where you want to serve something truly unforgettable. The spiced rum gives it just the right amount of warmth, making it the perfect choice for cozy evenings.

Gingerbread February Squash Pie

Gingerbread February Squash Pie combines the spicy warmth of gingerbread with the creamy richness of squash, creating a pie that feels both festive and comforting. The gingerbread spices—cinnamon, ginger, cloves, and molasses—bring a depth of flavor that complements the natural sweetness of the squash. This pie is perfect for those who enjoy the bold, cozy flavors of gingerbread but want a twist on the traditional holiday dessert. It’s a unique addition to any holiday table and a true crowd-pleaser.

Ingredients:

• 2 cups pureed February squash (or butternut squash)
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 prepared 9-inch pie crust
• Whipped cream for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pureed squash, molasses, brown sugar, ground ginger, cinnamon, cloves, nutmeg, eggs, and heavy cream until smooth and fully combined.
3. Add the vanilla extract and whisk again.
4. Pour the filling into the prepared pie crust and spread it out evenly.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool completely, then refrigerate for at least 2 hours to allow it to fully set.
7. Before serving, garnish with whipped cream and a sprinkle of cinnamon, if desired.

The Gingerbread February Squash Pie is a festive and flavorful dessert that combines the best of both worlds: the spicy warmth of gingerbread and the creamy, natural sweetness of squash. The rich molasses and aromatic spices make it a perfect dessert for the winter holidays or any cozy gathering. This pie adds a unique twist to traditional squash pies and will surely become a new favorite in your holiday baking rotation. The fragrant, spiced filling and smooth texture make this pie an irresistible treat.

Note: More recipes are coming soon!