25+ Irresistible Valentine’s Day Squash Pie Recipes to Sweeten Your Celebration

Valentine’s Day is the perfect occasion to indulge in a sweet treat that combines warmth, flavor, and a touch of creativity.

While traditional pies often take center stage, why not surprise your loved ones with something a little more unique this year?

Squash pies, with their naturally sweet and creamy texture, provide an ideal base for a variety of flavors and spices, making them a wonderful choice for your Valentine’s Day dessert table.

Whether you’re a fan of pumpkin, butternut, kabocha, or delicata squash, these pies offer something for every palate.

In this article, we’ve curated a collection of 25+ irresistible Valentine’s Day squash pie recipes that will not only impress but also bring warmth and comfort to your celebration.

From decadent crusts to rich fillings and elegant toppings, these pies are sure to become a new tradition for your Valentine’s Day festivities.

25+ Irresistible Valentine’s Day Squash Pie Recipes to Sweeten Your Celebration

Valentine’s Day is about showing love, and what better way to express affection than with a homemade pie that’s as sweet and unique as the ones you love?

Squash pies, with their versatility and ability to pair with a variety of flavors, are a perfect way to treat your special someone or friends to something extraordinary this year.

Whether you opt for a classic butternut squash pie or a more adventurous kabocha squash creation, each recipe brings a blend of comforting warmth and creative flair that is sure to delight.

These 25+ Valentine’s Day squash pie recipes will not only inspire your culinary creativity but will also add a personalized touch to your celebration, ensuring a memorable and delicious Valentine’s Day.

Velvety Butternut Squash Pie with Cinnamon Spice

This butternut squash pie is a creamy and heartwarming dessert perfect for Valentine’s Day. Infused with cinnamon and nutmeg, it offers a comforting flavor profile. The smooth texture of the filling pairs beautifully with a buttery crust, making it an irresistible treat for your special someone.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp granulated sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups butternut squash purée (fresh or canned)
• ¾ cup brown sugar
• 2 large eggs
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a large bowl, mix the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim excess dough, crimp the edges, and chill in the fridge for 15 minutes.
4. In a mixing bowl, whisk together the butternut squash purée, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
5. Pour the filling into the prepared crust. Bake for 45-50 minutes or until the filling is set and slightly puffed.
6. Allow the pie to cool completely before serving.

This velvety butternut squash pie offers a comforting blend of spices and creamy squash that will warm hearts and taste buds alike. Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Maple-Glazed Acorn Squash Pie

A delightful twist on classic squash pie, this recipe features acorn squash sweetened with pure maple syrup. The natural sweetness of acorn squash combines with the buttery crust and the aromatic touch of vanilla to create a dessert that feels like a warm Valentine’s Day hug.

Ingredients
For the crust:

• 1 pre-made pie crust or homemade crust of choice

For the filling:

• 2 cups acorn squash purée (roasted and mashed)
• ½ cup pure maple syrup
• ⅓ cup granulated sugar
• 3 large eggs
• ¾ cup evaporated milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust into a 9-inch pie pan, trim edges, and crimp decoratively. Set aside.
3. In a large bowl, whisk together the acorn squash purée, maple syrup, sugar, eggs, evaporated milk, vanilla, cinnamon, allspice, and salt until smooth and well-combined.
4. Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the filling is set but slightly jiggly in the center.
5. Let the pie cool completely, then brush the top with additional maple syrup for a glossy finish.

The natural richness of acorn squash and the depth of maple syrup create a cozy dessert that feels both luxurious and comforting. This pie is a sweet way to show love on Valentine’s Day.

Heart-Shaped Delicata Squash Mini Pies

These adorable delicata squash mini pies are the perfect Valentine’s Day treat. Their naturally sweet and nutty flavor, combined with warm spices, makes them a delightful and charming dessert for sharing. Shaped into individual servings, these pies are both romantic and fun to eat.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold butter, diced
• 2 tbsp sugar
• 4-5 tbsp ice water

For the filling:

• 1 ½ cups delicata squash purée
• ½ cup light brown sugar
• 2 large eggs
• ½ cup half-and-half
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a bowl, combine flour and sugar. Cut in the butter until the mixture forms crumbs. Slowly add ice water and mix until the dough forms. Wrap in plastic and chill for 30 minutes.
3. Roll out the dough and cut into heart shapes using a large cookie cutter. Fit the dough hearts into mini tart pans or muffin tins.
4. In a bowl, whisk together the delicata squash purée, brown sugar, eggs, half-and-half, cinnamon, nutmeg, cloves, and salt.
5. Spoon the filling into the prepared crusts. Bake for 20-25 minutes or until set.
6. Let cool and garnish with whipped cream or a dusting of powdered sugar.

These heart-shaped delicata squash pies are as cute as they are delicious. The mini portions make them perfect for a romantic dinner or as gifts for loved ones, adding an extra touch of sweetness to Valentine’s Day.

Spiced Honeynut Squash Pie with Cardamom Crust

Honeynut squash, known for its rich and sweet flavor, is the star of this pie. Paired with a fragrant cardamom-spiced crust, this dessert is a unique and aromatic choice for Valentine’s Day. Its warm, spiced filling makes it a cozy and memorable treat to share with your loved ones.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold butter, diced
• 1 tbsp sugar
• ½ tsp ground cardamom
• 3-4 tbsp ice water

For the filling:

• 2 cups honeynut squash purée
• ¾ cup brown sugar
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make the crust: In a bowl, mix flour, sugar, and cardamom. Cut in the butter until crumbly. Add ice water, one tablespoon at a time, until the dough comes together. Chill for 30 minutes.
3. Roll out the dough and fit it into a 9-inch pie pan. Trim the edges, crimp decoratively, and refrigerate for 15 minutes.
4. In a mixing bowl, whisk together the honeynut squash purée, brown sugar, heavy cream, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
5. Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
6. Cool completely before serving, garnished with whipped cream or a sprinkle of cinnamon.

This spiced honeynut squash pie offers a blend of sweetness and subtle warmth. The cardamom crust elevates the dessert, making it a standout choice for Valentine’s Day celebrations.

Roasted Kabocha Squash Pie with Ginger Snap Crust

Kabocha squash brings its nutty sweetness to this pie, while a ginger snap crust adds a zesty and slightly crunchy twist. This delightful combination creates a rich and flavorful dessert perfect for cozy Valentine’s Day dinners.

Ingredients
For the crust:

• 2 cups crushed ginger snap cookies
• 5 tbsp unsalted butter, melted

For the filling:

• 2 cups kabocha squash purée (roasted and blended)
• ½ cup brown sugar
• ⅓ cup granulated sugar
• 3 large eggs
• ½ cup coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Mix crushed ginger snap cookies with melted butter. Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly. Bake for 10 minutes, then set aside to cool.
3. In a bowl, combine kabocha squash purée, brown sugar, granulated sugar, eggs, coconut milk, cinnamon, ginger, cloves, and salt. Mix until smooth.
4. Pour the filling into the cooled crust. Bake for 40-45 minutes, or until the center is set.
5. Let the pie cool completely before serving.

The warm spices in the filling and the gingery crust combine to make a sophisticated yet comforting pie. Its unique flavor profile ensures your Valentine’s Day dessert will leave a lasting impression.

Sweetheart Spaghetti Squash Pie with Creamy Coconut Custard

This unconventional squash pie uses spaghetti squash to create a lightly sweetened dessert with a unique texture. Paired with a creamy coconut custard filling, it’s a tropical-inspired pie that adds a refreshing twist to Valentine’s Day.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted

For the filling:

• 2 cups cooked spaghetti squash, shredded
• ½ cup coconut cream
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust: Combine graham cracker crumbs and melted butter. Press into a 9-inch pie pan. Bake for 8-10 minutes, then let cool.
3. In a bowl, mix the shredded spaghetti squash, coconut cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg until well combined.
4. Pour the filling into the prepared crust. Bake for 40 minutes or until the filling is set and lightly golden on top.
5. Cool the pie completely before serving. Garnish with toasted coconut flakes.

This sweetheart spaghetti squash pie offers a light and creamy alternative to traditional desserts. Its tropical flavors and unique texture are sure to add a sense of fun and adventure to your Valentine’s Day celebrations.

Pumpkin and Sweet Dumpling Squash Pie with Orange Zest

This vibrant pie combines the best of both pumpkin and sweet dumpling squash, resulting in a beautifully balanced flavor profile. The addition of orange zest adds a refreshing citrusy note, making this dessert both comforting and sophisticated—a perfect choice for a Valentine’s Day treat.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 1 cup cooked pumpkin purée
• 1 cup cooked sweet dumpling squash purée
• ¾ cup brown sugar
• 2 large eggs
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Zest of 1 orange
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a large bowl, combine the flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the ice water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
3. Roll the dough out and fit it into a 9-inch pie pan. Trim excess dough, crimp the edges, and refrigerate for 15 minutes.
4. In a bowl, whisk together the pumpkin purée, sweet dumpling squash purée, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, orange zest, and salt until smooth.
5. Pour the filling into the prepared crust. Bake for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6. Let the pie cool completely before serving. Garnish with whipped cream or a dusting of cinnamon.

This unique pumpkin and sweet dumpling squash pie with orange zest is a warm, comforting dessert with a hint of citrus that adds a touch of elegance to your Valentine’s Day celebration.

Maple and Delicata Squash Pie with Pecan Streusel

Delicata squash’s naturally sweet and creamy texture, paired with maple syrup, creates an indulgent filling in this pie. A pecan streusel topping adds a crunchy, nutty contrast, making each bite a delightful combination of textures and flavors—a perfect dessert for a romantic dinner.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 1 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups delicata squash purée
• ¾ cup maple syrup
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the streusel:

• ½ cup chopped pecans
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 3 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
3. Roll the dough out and place it into a 9-inch pie pan. Trim excess dough and crimp the edges. Chill in the fridge for 15 minutes.
4. In a large mixing bowl, whisk together the delicata squash purée, maple syrup, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt.
5. Pour the filling into the prepared crust. Bake for 35-40 minutes or until the filling is set.
6. While the pie is baking, prepare the streusel: In a bowl, combine the pecans, brown sugar, flour, and cold butter. Use a fork or pastry cutter to combine until crumbly.
7. Sprinkle the streusel on top of the pie during the last 10 minutes of baking and bake until golden and bubbly.
8. Allow the pie to cool completely before serving.

This maple and delicata squash pie with pecan streusel is a perfect blend of rich flavors and textures, offering a nutty crunch and a sweet, creamy filling. It’s an ideal dessert to share with someone special this Valentine’s Day.

Roasted Hubbard Squash Pie with Clove and Honey

Rich and slightly earthy, roasted Hubbard squash makes a unique filling for this Valentine’s Day pie. Paired with the warm and aromatic spices of clove and honey, this pie offers a comforting depth of flavor that will impress and delight.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups roasted Hubbard squash purée
• ½ cup honey
• ¾ cup brown sugar
• 2 large eggs
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground clove
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Combine flour and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water until the dough forms. Chill for 30 minutes.
3. Roll the dough out and place it in a 9-inch pie pan. Trim and crimp the edges. Chill in the refrigerator for 15 minutes.
4. In a large mixing bowl, whisk together the roasted Hubbard squash purée, honey, brown sugar, eggs, heavy cream, vanilla, cinnamon, clove, and salt.
5. Pour the filling into the prepared crust and bake for 45-50 minutes, or until the filling is set and slightly puffed.
6. Let the pie cool completely before serving.

The roasted Hubbard squash pie with clove and honey offers a deep, warm flavor that’s perfect for a cozy Valentine’s Day evening. The unique sweetness of the honey and the aromatic clove make this pie a truly special dessert for your celebration.

Butternut Squash and Chocolate Pie with Cinnamon Whipped Cream

This decadent butternut squash and chocolate pie brings a rich, velvety texture from the squash, combined with the indulgent taste of melted chocolate. Topped with a light cinnamon whipped cream, this dessert is perfect for a romantic Valentine’s Day celebration with a sweet and comforting twist.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups butternut squash purée
• 4 oz dark chocolate, melted
• ¾ cup granulated sugar
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

For the cinnamon whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a bowl, mix flour and sugar. Cut in the butter until the mixture forms coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out the dough and press it into a 9-inch pie pan. Trim the edges and crimp decoratively. Refrigerate for 15 minutes before baking.
4. In a bowl, whisk together the butternut squash purée, melted chocolate, granulated sugar, heavy cream, eggs, vanilla, cinnamon, and salt until smooth.
5. Pour the filling into the prepared crust and bake for 40-45 minutes or until set.
6. While the pie cools, make the cinnamon whipped cream by whipping the heavy cream with powdered sugar and cinnamon until soft peaks form.
7. Serve the pie with a dollop of cinnamon whipped cream on top.

This butternut squash and chocolate pie, paired with the creamy cinnamon whipped cream, is a perfect balance of rich flavors and textures that will make your Valentine’s Day celebration even sweeter.

Caramelized Acorn Squash Pie with Bourbon Vanilla Sauce

This acorn squash pie has a unique flavor, thanks to the caramelization of the squash before it’s incorporated into the filling. Topped with a rich bourbon vanilla sauce, this pie offers a sophisticated and flavorful twist on a classic dessert.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar

For the filling:

• 2 cups acorn squash purée
• ¾ cup granulated sugar
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the bourbon vanilla sauce:

• ½ cup heavy cream
• ¼ cup bourbon
• 2 tbsp brown sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch pie pan. Bake for 10 minutes, then set aside to cool.
3. Roast the acorn squash: Cut the acorn squash in half, remove the seeds, and roast the halves at 400°F (200°C) for 45-50 minutes until soft and caramelized. Scoop out the flesh and purée it.
4. In a large bowl, whisk together the acorn squash purée, granulated sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt.
5. Pour the mixture into the prepared crust and bake for 45 minutes or until the filling is set.
6. While the pie is baking, prepare the bourbon vanilla sauce: In a small saucepan, combine heavy cream, bourbon, brown sugar, and vanilla extract. Simmer for 5-7 minutes until the sauce thickens slightly.
7. Allow the pie to cool, and serve with a drizzle of the bourbon vanilla sauce.

This caramelized acorn squash pie with bourbon vanilla sauce offers a rich, deep flavor that will impress anyone who tries it. It’s an elegant and distinctive dessert perfect for a romantic Valentine’s Day.

Golden Nugget Squash Pie with Maple-Almond Topping

Golden nugget squash provides a creamy, flavorful base for this pie. When paired with a maple-almond topping, the result is a dessert that’s rich in flavor, with the perfect balance of sweet and nutty elements. It’s a perfect treat for a Valentine’s Day evening.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups golden nugget squash purée
• ¾ cup maple syrup
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

For the maple-almond topping:

• ⅓ cup sliced almonds
• 2 tbsp maple syrup
• 1 tbsp unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Combine the flour and sugar in a bowl. Cut in the cold butter until the mixture forms coarse crumbs. Gradually add ice water until the dough forms. Chill for 30 minutes.
3. Roll out the dough and fit it into a 9-inch pie pan. Crimp the edges and chill for 15 minutes.
4. In a bowl, mix the golden nugget squash purée, maple syrup, heavy cream, eggs, vanilla, cinnamon, and salt until smooth.
5. Pour the filling into the prepared crust and bake for 40-45 minutes, or until set.
6. While the pie is baking, prepare the maple-almond topping: In a small saucepan, melt butter and maple syrup together. Stir in the sliced almonds and cook for 2-3 minutes until toasted.
7. Remove the pie from the oven, and while it’s still warm, spoon the maple-almond topping over it. Let the pie cool before serving.

This golden nugget squash pie with a maple-almond topping combines rich squash flavor with a sweet, crunchy finish, making it a perfect Valentine’s Day dessert that’s sure to impress.

Spiced Kabocha Squash Pie with Orange Glaze

Kabocha squash provides a rich, creamy texture with a sweet flavor that is perfectly complemented by warm spices in this pie. The addition of a fresh orange glaze gives it a citrusy brightness, making it an ideal dessert for Valentine’s Day, offering a delightful balance of flavors.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups kabocha squash purée
• ¾ cup brown sugar
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• Pinch of salt

For the orange glaze:

• ½ cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tsp orange zest

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Combine the flour and sugar in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms. Wrap it in plastic wrap and chill for 30 minutes.
3. Roll out the dough and press it into a 9-inch pie pan. Trim and crimp the edges, then refrigerate for 15 minutes before baking.
4. Prepare the filling: In a large bowl, whisk together the kabocha squash purée, brown sugar, heavy cream, eggs, vanilla, cinnamon, ginger, cloves, and salt until smooth.
5. Pour the filling into the prepared crust and bake for 40-45 minutes, or until the filling is set and slightly puffed.
6. While the pie cools, make the orange glaze by whisking powdered sugar, orange juice, and orange zest together until smooth.
7. Drizzle the glaze over the cooled pie before serving.

The spiced kabocha squash pie with orange glaze delivers a festive and vibrant twist on a classic squash pie, making it a perfect sweet ending for a Valentine’s Day dinner. The citrus glaze enhances the depth of the warm spices, creating a unique flavor profile.

Maple-Roasted Delicata Squash Pie with Pecan Streusel

Delicata squash’s natural sweetness and creamy texture are enhanced by maple syrup in this luxurious pie. The addition of a crunchy pecan streusel topping adds a perfect contrast, making this dessert a satisfying and comforting choice for Valentine’s Day.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 2 cups delicata squash purée (from roasted squash)
• ¾ cup maple syrup
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

For the pecan streusel topping:

• ½ cup chopped pecans
• ½ cup rolled oats
• ¼ cup brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Mix the flour and sugar together. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the ice water and form the dough. Chill for 30 minutes before rolling out.
3. Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges, then chill for 15 minutes before baking.
4. Roast the delicata squash: Slice the squash, remove seeds, and roast at 400°F (200°C) for 25-30 minutes until tender. Scoop out the flesh and purée.
5. In a bowl, combine the delicata squash purée, maple syrup, heavy cream, eggs, vanilla, cinnamon, and salt. Whisk until smooth.
6. Pour the mixture into the prepared pie crust and bake for 40-45 minutes, until the filling is set.
7. While the pie is baking, prepare the streusel topping: In a small bowl, combine pecans, oats, brown sugar, melted butter, and cinnamon.
8. Once the pie is almost set, sprinkle the streusel topping over the pie and bake for an additional 10-15 minutes until golden brown.
9. Allow the pie to cool before serving.

This maple-roasted delicata squash pie with a pecan streusel topping combines comforting fall flavors with the richness of maple syrup, creating a pie that’s perfect for celebrating love on Valentine’s Day. The crunchy topping adds the ideal texture contrast to the creamy filling.

Pumpkin and Spaghetti Squash Pie with Nutmeg Whipped Cream

This unique pie blends the flavors of pumpkin and spaghetti squash, creating a pie that’s both flavorful and light. A hint of nutmeg in the whipped cream elevates the dessert, offering the perfect balance of textures and tastes. Ideal for a romantic Valentine’s Day dinner, this pie will delight your senses.

Ingredients
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp sugar
• 3-4 tbsp ice water

For the filling:

• 1 cup cooked spaghetti squash purée
• 1 cup pumpkin purée
• ¾ cup granulated sugar
• ½ cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the nutmeg whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp ground nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the crust: Combine the flour and sugar in a bowl. Cut in the butter until the mixture forms coarse crumbs. Add ice water to bring the dough together. Wrap and refrigerate for 30 minutes.
3. Roll out the dough and place it into a 9-inch pie pan. Crimp the edges and chill for 15 minutes before baking.
4. In a bowl, whisk together the spaghetti squash purée, pumpkin purée, sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
5. Pour the filling into the prepared pie crust and bake for 40-45 minutes, or until the filling is set and slightly firm to the touch.
6. While the pie is baking, prepare the nutmeg whipped cream: In a bowl, whip the heavy cream and powdered sugar until soft peaks form. Add ground nutmeg and continue whipping until stiff peaks form.
7. Serve the pie topped with a dollop of nutmeg whipped cream.

This pumpkin and spaghetti squash pie with nutmeg whipped cream offers a light yet satisfying dessert, perfect for showcasing the sweetness of squash while providing a unique and delicate finish to your Valentine’s Day meal. The nutmeg whipped cream adds a fragrant and festive touch.

Note: More recipes​ are coming soon!