As the days grow shorter and the air becomes crisp, I find myself yearning for comforting flavors that warm the heart. One particularly delightful discovery this season has been my Cranberry-Squash Pie—a harmonious blend of sweet butternut squash and tart cranberries nestled in a gluten-free crust. This isn’t just any dessert; it embodies the principles of Ayurveda, promoting balance and tranquility as autumn’s bounty inspires cozy gatherings.
I whipped this up after a long day, seeking a treat that wouldn’t weigh me down or compromise my wellness goals. The ease of preparation coupled with its crowd-pleasing flavors makes it a go-to for any occasion. Picture a creamy filling kissed by fresh orange juice and a delicate strawberry jam glaze, inviting everyone to linger just a little longer after the meal. Whether you’re looking to impress guests or simply indulge in homemade goodness, this pie is sure to be a cherished addition to your table.
Why is Cranberry-Squash Pie a Must-Try?
Irresistible Flavor: The combination of sweet butternut squash and tangy cranberries creates a flavor explosion that delights the palate.
Easy Preparation: With simple ingredients and straightforward steps, this pie is perfect for both novice and experienced bakers.
Crowd-Pleasing Treat: It’s a dessert that everyone will love, making it ideal for family gatherings or cozy dinners with friends.
Nutritional Balance: Aligned with Ayurvedic principles, this pie remains low-fat and gluten-free while providing a satisfying indulgence.
Versatile Serving: Whether enjoyed plain or topped with whipped cream, it adapts beautifully to any serving style.
Cranberry-Squash Pie Ingredients
For the Crust
• Gluten-Free Pie Crust – Provides a sturdy base for the pie; a store-bought option can save time.
For the Filling
• Cooked and Mashed Butternut or Acorn Squash – The star ingredient that adds natural sweetness and a creamy texture.
• Eggs – Essential for binding the ingredients and providing a rich flavor.
• Fresh Orange Juice – Brightens the flavor and adds a refreshing acidity.
• Low-Fat Sour Cream – Introduces moisture and creaminess without extra fat.
• Natural Cane Sugar – Gently sweetens the filling; feel free to adjust based on your sweetness preference.
• Pinch of Salt – Enhances and balances the flavors of all the ingredients.
• Fresh Cranberries (or dried) – Offers a tart contrast, making every bite delightful; chop them for even distribution.
For the Topping
• Pure-Fruit Strawberry Jam – Adds a sweet glaze that makes this Cranberry-Squash Pie visually appealing.
• Additional Fresh Cranberries – Cooked for the topping, they provide a tangy burst and chewy texture.
• Honey – Optional for sweetness adjustment based on personal taste preferences.
These ingredients come together to create a pie that’s not just delicious but also aligns beautifully with health-conscious choices!
How to Make Cranberry-Squash Pie
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Preheat the oven to 350°F (175°C). Start by fitting your gluten-free pie crust into a 9-inch pie dish, fluting the edges for a pretty finish. Don’t forget to prick holes in the bottom to prevent bubbling! Bake for 15–30 minutes until golden brown, then let it cool.
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Mix the filling in a large bowl by combining the cooked and mashed butternut squash, eggs, fresh orange juice, low-fat sour cream, natural cane sugar, and a pinch of salt. Blend until creamy and smooth to ensure all flavors meld together beautifully.
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Fold in 1/2 cup of chopped cranberries to the mixture, giving it that delightful tartness. Pour this creamy filling into your cooled pie crust and bake for 75–80 minutes or until it’s set but still slightly soft in the center. Let it cool completely for best results.
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Prepare the topping by melting pure-fruit strawberry jam in a small saucepan over medium heat. Once melted, add 1 cup of fresh cranberries and cook until they just begin to burst, about 5 minutes. Cool fully before using to allow the flavors to develop.
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Spread the cranberry mixture over the cooled pie for a beautiful finish, adding both sweetness and visual appeal.
Optional: Serve with a dollop of whipped cream for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cranberry-Squash Pie
Fridge: Store leftover Cranberry-Squash Pie in an airtight container for up to 3 days. This helps maintain its creamy texture and flavor.
Freezer: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. This will keep it fresh for up to 2 months.
Reheating: Thaw the pie in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 15–20 minutes before serving to restore its delicious consistency.
Serving Tips: Once out of the fridge, consider topping it with a dollop of fresh whipped cream to liven up each slice before enjoying!
Make Ahead Options
Cranberry-Squash Pie is a fantastic option for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance and refrigerate it for optimum flavor. Simply mix together the cooked and mashed squash, eggs, orange juice, sour cream, sugar, and salt as instructed, then cover tightly to prevent any moisture loss. Additionally, you can pre-bake the gluten-free crust a day ahead, allowing it to cool completely before storing. When you’re ready to serve, pour the chilled filling into the crust and bake following the original instructions. This way, you’ll have a delicious homemade dessert with minimal effort, perfect for busy weeknights!
What to Serve with Cranberry-Squash Pie?
Indulging in this delightful dessert opens the door to creating a memorable meal, captivating the senses with every bite.
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Whipped Cream: A dollop of light whipped cream adds a luxurious creaminess that perfectly balances the tangy flavors of the pie.
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Cinnamon Sugar Cookies: The warmth from these cookies enhances the cozy vibe of your dessert spread, making it feel even more inviting.
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Fall Salad: A fresh salad with mixed greens, pecans, and a citrus vinaigrette adds brightness, complementing the pie’s rich flavors.
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Hot Spiced Cider: Serve warm spiced cider to wrap up the meal, carrying autumn’s essence through each comforting sip.
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Vanilla Ice Cream: The classic pairing of vanilla ice cream creates a delightful contrast, as the creamy coldness meets the warm pie.
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Caramel Drizzle: Drizzling homemade or store-bought caramel sauce over a slice elevates the flavor profile with sweet richness.
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Cheese Board: Create a mini cheese plate with sharp cheddar and honey—this savory element offers an exciting taste juxtaposition.
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Fresh Fruit Salad: A refreshing fruit salad with apples, pears, and citrus brightens the palate, prepping it for another slice of pie.
Expert Tips for Cranberry-Squash Pie
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Mind the Baking Time: Be cautious not to overbake the filling; it should be set yet slightly soft in the center for the perfect texture.
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Prevent Bubbling: Use pie weights or dried beans while pre-baking the crust to avoid any unwanted bubbling and ensure an even bake.
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Squash Preparation: If using frozen squash, ensure it’s thoroughly thawed and well-drained before mashing, preventing excess moisture in your pie.
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Chop Carefully: For even distribution of tartness, finely chop the cranberries before mixing them into the filling.
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Balance Sweetness: Taste the filling mixture before pouring it into the crust; adjust the sweetness with honey if desired for your perfect Cranberry-Squash Pie.
Cranberry-Squash Pie Variations
Feel free to get creative with your Cranberry-Squash Pie as you explore these delightful twists that will surprise and delight!
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Pumpkin Swap: Replace butternut squash with pumpkin puree for a familiar flavor that’s seasonal and comforting. The rich, earthy taste of pumpkin adds familiarity while maintaining a fantastic texture.
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Berry Boost: Try swapping out the strawberry jam for raspberry or apricot jam to introduce a new flavor profile. Each fruit brings its unique sweetness, creating a fresh twist on the classic.
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Dairy-Free Delight: For a dairy-free version, use coconut yogurt instead of sour cream. This will maintain the pie’s creamy texture with an additional hint of tropical flavor.
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Lower Sugar Option: Substitute natural cane sugar with maple syrup or agave nectar for a different sweetening approach. This can create a subtle depth of flavor while reducing refined sugar intake.
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Nutty Crunch: Add crushed walnuts or pecans to the filling for an unexpected crunchy texture. The nuts add heartiness and a delightful contrast to the smooth filling.
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Additional Spices: Enhance the flavor by sprinkling in a bit of cinnamon or nutmeg to the filling. These warm spices will elevate the comforting nature of the pie, making each bite even cozier.
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Heat It Up: Incorporate a pinch of cayenne pepper or red pepper flakes to add warmth and a hint of heat against the sweetness of cranberries. This contrast will intrigue adventurous palates.
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Zesty Twist: Mix in some grated fresh ginger or lemon zest to the filling for an extra punch of brightness and flavor. The zing from ginger or citrus will enhance the overall freshness of the dish.
Cranberry-Squash Pie Recipe FAQs
How do I choose ripe squash for my Cranberry-Squash Pie?
Absolutely! Look for butternut or acorn squash that feels heavy for its size with a firm and smooth skin. Avoid any squash with dark spots or soft spots, as they might indicate spoilage. If you can, choose squash that sounds hollow when tapped—this is a good sign of ripeness!
What is the best way to store leftover Cranberry-Squash Pie?
Very! Store your leftover pie in an airtight container in the refrigerator for up to 3 days. This helps keep the creamy filling and crust from becoming soggy. If you’re covering the pie with plastic wrap, make sure it is loosely wrapped to avoid condensation, which can make the crust soggy over time.
Can I freeze Cranberry-Squash Pie?
Certainly! To freeze your pie, wrap it tightly in plastic wrap, ensuring there’s no air trapped inside, and then wrap it in aluminum foil. This method helps preserve its wonderful flavors for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight before gently reheating it in the oven at 350°F (175°C) for about 15–20 minutes.
What should I do if my pie filling appears too runny?
Don’t worry! If your filling seems too runny, it may be due to excess moisture from the squash or sour cream. To remedy this, try adding a tablespoon of cornstarch to your filling mix—it helps thicken it up nicely. Also, ensure your squash is well-drained if using frozen, and mash it thoroughly to eliminate any excess liquid before adding it to the filling.
Can I adjust the ingredients to accommodate food allergies?
Absolutely! If you’re placing this delightful pie on the table for guests with dietary restrictions, simply replace the low-fat sour cream with a dairy-free alternative like coconut yogurt. Additionally, you can use a nut-based or gluten-free crust to keep it suitable for various sensitivities.
Are fresh cranberries necessary for this recipe?
Not at all! While fresh cranberries provide a lovely tartness, you can use dried cranberries in the filling if that’s what you have on hand. Just bear in mind that dried cranberries are sweeter, so you might want to adjust the sugar accordingly. If using dried, chop them up for a more even distribution in the filling.
Delicious Cranberry-Squash Pie for a Cozy Dessert Night
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Fit gluten-free pie crust into a 9-inch pie dish, flute edges, and prick holes in the bottom. Bake for 15–30 minutes until golden brown, then let cool.
- Mix the filling by combining mashed squash, eggs, fresh orange juice, sour cream, sugar, and salt in a bowl. Blend until creamy and smooth.
- Fold in 1/2 cup of chopped cranberries. Pour the filling into the cooled pie crust and bake for 75–80 minutes until set but slightly soft in the center. Cool completely.
- Prepare the topping by melting strawberry jam in a saucepan. Add 1 cup of fresh cranberries and cook until they just begin to burst, about 5 minutes. Let cool.
- Spread the cranberry mixture over the cooled pie for a beautiful finish. Serve with a dollop of whipped cream if desired.