winter squash, pies, mini pies, fall foods

Mini Winter Squash Pies

  • Author: Katja from Savory Lotus
  • Yield: 6 mini pies 1x



  • 3 cute little winter squash
  • 5 eggs, preferably pastured
  • 1 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 4 TBS raw honey OR REAL maple syrup
  • 1 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp ginger powder
  • 1/8 tsp clove powder
  • 1/8 tsp nutmeg
  • 1/4 tsp unrefined salt (like this)
  • 2 tsp vanilla extract
  • a little bit of ghee (I use this brand), butter, or coconut oil (like this) to grease baking pan and squash skins


  1. Preheat oven to 400’F. Lightly grease a large baking pan or cookie sheet. Cut winter squash in half horizontally, scoop out the seeds and stringy parts, and rub outer skins liberally with fat of choice.
  2. Bake squash, cut side down, for 30-40 minutes until insides are soft. Remove from oven and allow to cool enough to handle. Reduce oven heat to 350’F.
  3. Carefully scoop out inner meat of squash, leaving a thin layer inside to the skin to provide support for the shell.
  4. Place all ingredients into blender and puree until creamy and smooth. Taste and adjust for flavor and sweetness.
  5. Arrange the 6 squash shells skin side down onto your baking sheet. Pour the creamy yumminess into each shell.
  6. Bake for 35-40 minutes, until the filling is set. Allow to cool slightly.
  7. Serve either warm OR at room temperature. Feel free to add whipped cream, ice cream, or coconut whipped cream.


2 tsp of pumpkin pie spice can be substituted for all of the spices in this recipe.