Bourbon Maple Golden Acorn Squash Pie
Yes, it looks like pumpkin, but this beauty is a squash of a different kind! This bourbon maple golden acorn squash pie kicks the absolute pants off pumpkin pie!
Dish Count :: 1 Food Processor, 1 Sieve, 1 Saucepan,
1 Pie Plate, 1 Rolling Pin, 1 Microwave Dish

Pumpkin spice latte count – 9. I have a problem. Unlike my dear friend, Allison, who is waging a one woman war against pumpkin spice, I am taking up a strong front for all things pumpkin-y. Every time that I have another PSL, she gets a photo of it and I get a anti-PSL meme of some variety. But now, she’s feeding the beast, and found me some Pumpkin Spice Fruit Loops that have well, met their demise as soon as they arrived on my doorstep. I wait all year long for pumpkin season, but what I don’t want to do it over look the fact that there are perfectly lovely squashes of other varieties out there!
Did you ever think you could use an acorn squash for a pie? They’re not just for stuffing things into or drizzling with honey and butter. It may take you a little extra time for steam your own squash, but the flavor is out of this world.


My local store always has a pile of “ugly” fall squashes, you know the ones that aren’t pretty, round, or just one color – they’re gnarled looking, with wart looking things, and odd lopsided shapes. It’s the same pile of squash in every store this time of year, but this year, I want to make a mission to make ugly food appealing, and use it in something other than what everything typically thinks of it. This pie seemed perfect – not to mention the golden acorn squashes were perfectly portioned for this project. Two large squashes was just enough for this pie.
The other thing with this pie is the bourbon barrel aged maple syrup. Ben and I live in the biggest wine tourist hub in Seattle, and we have a new whiskey distillery tucked in there who has made quite a name for themselves. Well, when I was wandering the grocery aisles, I realized they had a pure maple syrup that they aged in their old whiskey barrels. That was a penny I was more than willing to spend. If you can’t find specialty syrups, definitely add a couple tablespoons of bourbon to this blend. Or, if it’s not your speed – omit it entirely and just use pure maple syrup. Either way, this is a MUST make!!

Need more pie ideas?! I got you covered!

Mini Southwest Chicken Pot Pies



Bourbon Maple Golden Acorn Squash Pie
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch deep dish pie 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Yes, it looks like pumpkin, but this beauty is a squash of a different kind! This bourbon maple golden acorn squash pie kicks the absolute pants off pumpkin pie!
Ingredients
- 1 cup Whipping Cream
- 1 cup Milk
- 3 Eggs + 2 Yolks
- 1 1/2 tsp Vanilla
- 2 1/2 cups Acorn Squash Puree
- 3/4 cup Sugar
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Bourbon (optional)
- 1 tsp Fresh Ginger, grated
- 2 tsp Pumpkin Pie Spice
- 1 tsp Salt
- 1 Pie Crust, partially baked and warm
Instructions
- Using a sharp knife cut 2 golden acorn squashes in half. Scrape seeds out.
- Place in a microwave safe dish, and add 1/4 cup of water to the dish. Cover with plastic wrap, and leave one corner open for a vent. Microwave until fork soft and easy to scrape flesh of squash out.
- Place squash into food processor and pulse until smooth, scraping down sides of food processor.
- Place the puree into a mesh sieve and press through to remove any of the fiber of the squash. Discard what remains behind.
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together cream, milk, eggs, yolks and vanilla until smooth.
- In a large sauce pan, whisk together, acorn squash, sugar, maple syrup, bourbon, ginger, salt and pumpkin pie spice together.
- Bring the mixture to a simmer, and stir until the mixture is thickened and smooth – about 15 minutes.
- Whisk the cream/milk mixture into the squash mixture, and heat until thickened. Pour once more through a mesh sieve, and discard anything left behind in the sieve.
- Pour the mixture into warmed pie crust. Bake at 400 degrees for 10-15 minutes.
- Reduce the heat to 300 degrees and bake another 30-35 minutes, or until the center of the pie is only slightly jiggly and the temperature registers 175 degrees.
- Remove from the oven and place on a cooling rack.
- Garnish with additional whipped cream and sprinkle with pumpkin pie spice. Serve.
Notes
Pie Filling Adapted from America’s Test Kitchen Pumpkin Pie.
Pie Crust recipe from Kirsten Kubert of Comfortably Domestic
What an incredible fall dessert! I’m loving the bourbon and maple flavors!
LOVE this as an alternative to pumpkin pie!
I want the whole pie for myself! This looks and sounds amazing!
Really love the look of that filling! So delicious.
Ohhhhh, does this sound delicious! Love the maple syrup and bourbon. Can I have the pie in the skillet, please?!
That’s funny about the PSL war! I don’t drink the but I love all things PUMPKIN!!! I love that you used acorn squash for this btw – we are always stocking up on squash this time of year!
I’m such a PSL whore. I would happily drink one every single day if my bank account wouldn’t take such a hit. Now this pie – pass. me. a. slice. Or really just pass me the whole damn pie. I love acorn squash or really I love all winter squash.
I’m so glad I’m not the only one PSL-ing it up this fall. Add this to the list – it’s like a PSL in pie form!
Can a green acorn squash be used in place of a golden one?
Feel free to give it a try and see how it turns out! Goldens are supposed to be a little sweeter, but it is worth a try! Let me know if it turns out!
So I did use a green acorn squash but I guess it was a bit too small and only made 1.5 cups of puree so I used 1 cup of pumpkin puree that I had recently made to have 2.5 cups of puree. The pie was delicious! Thanks so much for a great new way to use acorn squash! Next time I’ll use a bigger one :).
Love the use of acorn squash here! I love that particular squash, but it seems to get the shaft a lot. And that crust looks sooooo delicious! I am not a pumpkin fan, so this pie would be a win for me!
What an absolutely beautiful pie! Love the little touch of ginger in there too.
I made a bourbon pumpkin pie for Thanksgiving but this seems so much fancier! Love that you used acorn squash!
Using acorn squash in a pie is BRILLIANT!! I absolutely love this idea so much.
I tried squash soup at Panera today but I’ve never tried squash pie. I know I would love it!
I am in love with your crust edge treatment!
Girl that is such a pretty pie! You had me at bourbon ; )
This was an awesome pie. I ended up using 3 squash to make the 2.5 cups of purée. I used 2 green acorn and 1 Jester squash. The filling came close to not making it into the crust because my husband & I tasted it just before pouring it in & almost couldn’t stop. Our new favorite pie!!!
My day is officially made. I know that pie requires a little extra TLC to go through those steps, but it is hands down worth it! And I’m so glad it is a new favorite for you as well!! Thanks Tracy!!
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This was delicious! We made the filling dairy free by substituting the whipping cream and milk with 1 can of full fat coconut milk.
That sounds delightful!! Thank you so much for letting me know you loved it – AND that the substitutions worked!
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Megan, I have encountered butternut squash pie, but I have not seen acorn squash in a pie. My goodness does it look delightful. A great variation on a classic dish.
Kim, thanks so much! It is a fun twist on the classic for sure and such an underrated squash to use! I love squash any time of year. 🙂
Hello Megan,
I love the fact that you decided to get creative with acorns. This recipe looks lovely and irresistible. I can’t wait to find out how it tastes. Which do you feel will be better: adding honey to the mixture or the already prepared pie?
★★★★★
Hi Claire,
I think adding it to the mix would be best. 🙂