Roasted Squash & Pumpkin Pie Filling By Pastry Chef Liz Stevenson

Makes enough filling for 1 x 8” pie

This recipe is really versatile and works with a variety of squash. If using canned purée, opt for brands without sugar added (look for the word ‘purée’ on the label). Canned purée can be substituted for the roasted squash in this recipe. Use with your favorite pie dough, or simply bake on its own as a spiced pumpkin custard. Pairs really nicely with vanilla ice cream or a simple whipped cream.



160gm roasted squash, skin and seeds removed (optional)

160gm pumpkin purée

380gm Whipping cream

121gm (6 each) egg yolks

114gm organic sugar

2gm Nutmeg

4gm Cinnamon


  1. Roast the squash or pumpkin: cut each squash into quarters. Remove the seeds and pulp and rub with canola or sunflower oil. Place in a preheated oven at 350F and roast for 30-40 minutes, until soft. Remove from the heat and cool. Once cooled, peel off the skin. Place the squash in a food processor and blend until smooth. Place extra puree in the freezer for soup 😉
  2. Next, combine the eggs and sugar and whisk well. 
  3. Add the pumpkin and squash purées and spices and mix well. 
  4. Lastly, add the cream. Mix well using a whisk. For added smoothness, blend the mixture with a hand blender (optional). 
  5. Pour into prepared pie shells or a shallow baking dish and bake at 350F for 25-30 minutes, or until the center no longer wobbles (the center should be ‘just’ firm). Remove from the oven and cool at room temperature, then chill for 2-4 hours to ‘set’ the pie. 


About Pastry Chef Liz Stevenson

Pastry Chef Liz Stevenson joined the kitchen this summer, adding some serious bench strength to the Naramata Inn bread and desserts team. Chef Liz describes herself as a certified wine and chocolate nerd. An obsession with sweets paired with a passion for incredible ingredients, and an impressive resume of education and experience is great news for Inn guests.  


Originally from New Brunswick, Liz cut her culinary teeth in Montreal after graduating with a Bachelor of Fine Arts from Halifax’s NSCAD University. Liz spent the next 16 years abroad between London and Dubai in some of those city’s best loved restaurants and bakeries, including the award-winning Rüya in Dubai and London’s Mayfair, Caprice brands The Ivy, J Sheekey & Scott’s, and Dominique Ansel Bakery in London.

Liz is deeply invested in policy issues and is an outspoken advocate for food system sustainability and gender equality. Completing graduate studies in food security, urban agriculture and international food governance, Liz was recognized as one of the most powerful women in F&B in the Middle East by Caterer magazine for her work in these areas.