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A Pumpkin Pie That Has The Holiday Drama You Want

Pumpkin pie made with gramma variety pumpkins. Credit: Charles Perry

Pumpkin pie made with gramma variety pumpkins. Credit: Charles Perry

When I was a kid I naturally loved the holiday dishes, all except for the obligatory cranberry relish and pumpkin pie. I finally got over my cranberry problem, but I still require every pumpkin pie to stand trial before I eat it. To my mind, most are stodgy and boring and taste like a vegetable trying way too hard to be liked.

But recently I looked into Maureen Simpson’s “Australian Cuisine,” which was published in the late 1980s, and one recipe caught my eye: gramma pie. Gramma is the name of a sort of Australian pumpkin, which looks like a particularly skinny and elongated butternut squash.

It’s a winter squash belonging to the same species as butternut, kabocha and acorn squashes. You might never have heard of gramma squash, but you have probably eaten pumpkins similar to it.

The Dickinson field pumpkin, which is canned as Libby’s Select brand, is the usual squash variety used in canned pumpkin filling. You didn’t think pumpkin pie was made out of used jack-o’-lanterns, did you? Now that I think of it, maybe my problem with pumpkin pie goes back to some ill-advised youthful attempt to cook one of those coarse, stringy Halloween-type pumpkins.

Anyway, when Simpson remarked that gramma pie bears little resemblance to the American pumpkin pie, I had to try it. The recipe doesn’t look hugely different. This pie has a coarser, less creamy texture because you crush the pumpkin rather than puréeing it. It uses the same spices, and I wouldn’t have thought the additions of the zest and peel of a lemon, a little orange zest and a tablespoon of raisins would change the effect much. They do, though.

Add lemon juice to pumpkin pie? Yes you can.

The resulting pie is quite sweet-sour. Simpson even tells her readers they can add more lemon juice if they want. In short, it’s a dramatic, brightly flavored pie filling, worlds removed from the sort of pumpkin pie I still balk at.

Thanksgiving is all about tradition, and replacing the usual pumpkin filling with something as exotic as this one may leave a lot of diners feeling disappointed. But if there’s a chance you’ll have an Aussie at your table, this would be just the thing to serve. We all have our own nostalgia.

I made this recipe with Simpson’s suggested crust, which is more like a European tart crust than the American flaky crust. Use any crust you want, though. Her recipe calls for Lyle’s Golden Syrup instead of corn syrup, but in such a small quantity that the difference in flavor is negligible. It says to mix the egg with caster sugar, which is finer than American granulated sugar. Some stores sell this as “baker’s sugar,” but you can simply grind regular sugar fine in a mortar or small food processor.

Australian Gramma Pie

Makes one 8-inch pie

For the filling:

2 pounds winter squash such as butternut, acorn or kabocha (about 2½ pounds before peeling and trimming)

½ cup granulated sugar

Juice and zest of 1 lemon

Zest of 1 orange

1 tablespoon raisins, preferably yellow raisins (sultanas)

1 tablespoon corn syrup

1 teaspoon pumpkin pie spice (mixed cinnamon, nutmeg and clove)

For the crust:

2 cups flour

¼ teaspoon baking powder

Pinch of salt

5 ounces (1¼ sticks) butter, softened

1 egg

2 tablespoons plus 2 teaspoons finely ground sugar

Water or milk


1. Having removed the peel, seeds and strings from the squash, cut into golf ball-sized chunks. Put in a saucepan and add water to barely cover, bring to a boil over high heat, reduce the heat to medium low, cover the pan and cook until the pumpkin is soft, around 40 minutes. Leave the squash pieces in a colander to drain, pressing out liquid several times until cool.

2. Mash the squash thoroughly with a ½ cup of the granulated sugar, lemon juice and zest, orange zest, raisins, corn syrup and spices and set the filling aside.

3. Begin the crust by sifting the flour with the baking powder and salt, and rub with the butter until evenly dispersed. Beat the egg with 2 tablespoons of the finely ground sugar and knead into the flour. Knead in more flour as needed to give a soft but manageable dough.

4. Divide the dough into two unequal parts, setting aside something between ¼ and ⅓ of the total for the top crust. On a well-floured work surface, roll out the bottom crust into a circle a little more than 11 inches in diameter. Transfer to an 8-inch pie pan and make sure that the crust reaches slightly over the edges of the pan. Scoop in the filling and smooth the surface. Wet the part of the crust the reaches over the edges of the pan.

5. Roll out the rest of the dough into a circle 10 inches in diameter and transfer into the pie. Crimp the edges with the tines of a fork. Brush the top crust with a little water or milk and sprinkle with 2 teaspoons of the finely ground sugar.

6. Bake at 350 F for 1 hour, protecting the edges of the crust from over-browning with aluminum foil or pie protector during the last 20 minutes. Serve cool.

Top photo: Pumpkin pie made with gramma variety pumpkins. Credit: Charles Perry

Zester Daily contributor Charles Perry is a former rock 'n' roll journalist turned food historian who worked for the Los Angeles Times' award-winning Food section, where he twice was a finalist for the James Beard award.

  • Tina 11·12·13

    I’m right there with you in my indifference to traditional pumpkin pie. (Strangely, I love just about everything else made from pumpkin.) I may have to give this a try!