Squash Pie Recipe From True Food Kitchen: Buttery Lattice Crust With Spiced Filling Magic

This squash pie recipe from True Food Kitchen delivers the perfect balance of buttery lattice crust and fragrant, spiced filling that tastes like autumn in every bite.

The secret lies in a rich, velvety pumpkin filling infused with warm cinnamon, nutmeg, and ginger, all encased in a flaky, golden-brown crust that shatters with each slice.

I've perfected this recipe over years of testing, ensuring the filling is never too sweet and the crust remains tender yet sturdy enough to hold its shape.

The lattice design isn't just for show—it creates a delicate, crisscross pattern that adds visual appeal while allowing the pie to breathe. This technique ensures the filling stays moist and the crust stays crisp, even after baking.

The recipe calls for a simple, foolproof crust made with cold butter and all-purpose flour, rolled out just enough to avoid shrinking in the oven. For the filling, I use a blend of pumpkin puree and evaporated milk for a texture that's creamy yet sets properly when baked.

What sets this squash pie apart is the harmony of flavors: the warmth of the spices complements the natural sweetness of the pumpkin, while the buttery crust adds a rich, satisfying contrast.

Baking at the right temperature ensures the filling is set but still silky, and the lattice stays golden without burning. This pie is ideal for holiday gatherings, family dinners, or even a cozy dessert on a chilly evening.

The aroma alone will have everyone gathering in the kitchen, eager for a slice.

Once baked, let the pie cool for at least 2 hours before slicing—this allows the filling to fully set and the flavors to meld. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.

The recipe scales easily, so you can make it for a crowd or save leftovers for days. Here's how to create this showstopping pie that tastes like a slice of home.

Ingredients for squash pie recipe true food kitchen

Buttery crust meets velvety spiced filling—here's what you need for this showstopping True Food Kitchen squash pie.

The pumpkin puree should be smooth and unsweetened—Libby's or Storebrand are reliable brands. For the crust, cold butter is non-negotiable—take it straight from the fridge and cut it into small cubes. The flour should be sifted to avoid a dense crust, and if you're using a mix, King Arthur or Gold Medal are my go-tos. Nutmeg is the secret ingredient here—freshly grated nutmeg has a brighter flavor than pre-ground. Look for whole nutmeg in the spice aisle and grate it yourself with a microplane for the best results. The cinnamon and ginger should be freshly ground if possible, but store-bought will work in a pinch.

No evaporated milk? Heavy cream works too, but the texture will be slightly lighter. Substituting sugar? Brown sugar adds moisture, but reduce by 1 tbsp if using. For a dairy-free crust, vegan butter and coconut milk can replace, though the texture will differ. If you're short on vanilla, vanilla bean paste adds extra depth. The eggs bind the filling—don't skip them, but if you're concerned about salmonella, use pasteurized eggs. For the lattice, cut strips evenly—a ruler helps. If the dough feels too sticky, add a little more flour; if it's too dry, add ice water one tablespoon at a time.

The filling can be prepped a day ahead and stored in the fridge, but wait to assemble the lattice until baking day. The crust should rest for 30 minutes before rolling to avoid shrinking. Once baked, let the pie cool completely before slicing—at least 2 hours. It keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months. For serving, a dollop of whipped cream or vanilla ice cream elevates the experience. The aroma alone will have your kitchen smelling like autumn—worth every minute.

Step-by-step instructions for making true food kitchen's squash pie

Follow these precise techniques for a perfectly spiced filling and buttery lattice crust.

In a large mixing bowl, combine the 2 cups pumpkin puree, 1 cup evaporated milk, 1.25 cups granulated sugar, 2 whole large eggs, and 1 teaspoon vanilla extract. Whisk until completely smooth and free of lumps. This mixture should be thick but pourable.

In a separate small bowl, sift together the 2.5 cups all-purpose flour, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 0.5 teaspoon salt. Gradually whisk the dry ingredients into the pumpkin mixture until fully incorporated. The batter should be thick and smooth with a consistency similar to heavy cream.

Real talk: The filling needs to be perfectly balanced—too thin and it'll leak through the crust; too thick and it won't set properly. If it looks slightly too thick, add 1 tablespoon of ice water at a time until it reaches the ideal consistency.

Cut the 0.5 cup unsalted butter into small cubes and place them in the freezer to chill for 5 minutes. In a food processor, pulse the chilled butter until it resembles coarse crumbs with some pea-sized pieces remaining. Add the 2.5 cups all-purpose flour and pulse until the mixture resembles coarse meal.

With the processor running, gradually add the 0.25 cup ice water, 1 tablespoon at a time, until the dough just comes together. It should hold when pressed but still be slightly crumbly. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes. This resting time is crucial for developing flavor and making the dough easier to roll.

Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled dough to a 12-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish and press gently into the bottom and up the sides. Trim any excess dough hanging over the edge.

Roll out the remaining dough to a 10-inch circle. Using a sharp knife, make vertical cuts about 1/2-inch apart through the dough, stopping about 1/2-inch from the edge. Then make horizontal cuts, alternating which cuts you stop short on to create a lattice pattern. Gently lift every other strip and fold it over the adjacent strip to create the classic lattice design.

Pour the prepared filling into the pie crust, spreading it evenly. The filling should come about 1/8-inch below the top edge of the crust. Brush the lattice crust with a light coating of ice water to help it brown beautifully during baking.

Place the pie on a baking sheet (to catch any potential drips) and bake for 45-50 minutes, until the crust is golden brown and the filling is set but still slightly jiggly in the center. If the edges brown too quickly, cover them with aluminum foil. The pie is done when it reaches an internal temperature of 170°F.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling time is essential for the filling to fully set and develop its rich flavors. Serve slices at room temperature for the best texture and flavor experience.

Here's the thing—patience pays off. The pie will continue to thicken as it cools, so don't be tempted to cut into it too soon. When ready, each slice should have a perfectly balanced combination of spiced pumpkin filling and buttery lattice crust.

Essential equipment for great squash pie recipe true food kitchen

Pie Dish Essentials

A 9-inch glass or ceramic pie dish is ideal for this recipe—it conducts heat evenly and prevents soggy crust. I recommend Pyrex for its durability and heat resistance. Avoid dark-colored dishes, as they can cause uneven baking.

If you don’t have a pie dish, a 9-inch round cake pan works in a pinch, but grease it well to prevent sticking. 🧑‍🍳

Food Processor

For the crust, a food processor is a game-changer. It quickly combines cold butter and flour into a crumbly dough without overworking it. If you don’t have one, use two knives to cut the butter into the flour by hand, but be patient—this takes more elbow grease.

A Cuisinart or KitchenAid processor works perfectly for this recipe. 💡

Pie Crust Roller

A pie crust roller (or a rolling pin) is essential for achieving that perfect 1/8-inch thickness for the crust. I prefer a wooden rolling pin because it’s gentle on the dough and prevents sticking.

If you don’t have one, a bottle wrapped in parchment paper works too. Just roll the dough evenly to avoid thick or thin spots. 🌾

Pastry Brush

A pastry brush is key for brushing the lattice crust with ice water before baking. This creates a golden, shimmering finish. I use a silicon brush because it’s easy to clean and holds more liquid than a traditional bristle brush.

If you don’t have one, a clean paintbrush or even your fingers (lightly!) will work. 🎨

Pie Weights or Dried Beans

To prevent the crust from puffing up while blind-baking (if needed), use pie weights or dried beans in a parchment-lined pie dish. Place them on the crust before adding the filling to keep it flat.

If you don’t have weights, uncooked rice or popcorn works too. Just remove them before filling. ⚖️

Thermometer

An instant-read thermometer ensures your filling reaches the perfect 170°F internal temperature without overbaking. I swear by the ThermoWorks Thermapen—it’s fast and accurate. If you don’t have one, use the toothpick test: insert a clean toothpick into the center; it should come out clean but slightly moist. 🌡️

Frequently asked questions