My Nana's Squash Pie

My Nana passed away in the Summer of 2017, and I remember I could barely make it through my little speech I gave at her graveside. I knew I’d miss her, but it really hit me that first Holiday season without her. From eating her famous (in my eyes) Squash Pie at Thanksgiving, to hanging every single ornament she had given me every single year (all 30+ Christmases), to missing her quiet little soul in the corner of my parents’ living room at both holidays, listening to all of the commotion and just loving having a front seat to it all. You could see it written all over her face: the holidays were for family.

I’ve loved my Nana and her Squash Pie for as long as I can remember. I’m pretty sure I even asked for it in place of a birthday cake one year. On her recipe card that she gave me, she titled it, “Lindsay’s Pumpkin Pie.” Last Thanksgiving was the first one without her, so I took it upon myself to continue her tradition, and make it myself. However, it would pose a bit of a challenge, because I had since gone vegan and my Nana’s recipe most definitely was not.

It took a few trials and errors (and pie crusts) but I finally landed on a pie that didn’t jiggle when you pulled it out of the oven. The hardest part was replacing that damn sweetened condensed milk. (TIP: vegan condensed milk recipes on Pinterest are LIES.) I used a surprising trick to make a similar thick, but sweet liquid. Read on to find out!

The pie was a big hit at my family’s party last year, and I made it again this year. People find it hard to believe it’s vegan! Just the right amount of pumpkin and sweet, I am so proud of myself for figuring the recipe out, and so happy that I get to continue on this tradition in my Nana’s memory.

I’ll write out my Nana’s recipe first (in case anyone was wondering where I started from), then my vegan rendition beneath it:

My Nana’s (not vegan) Squash Pie


  • 1 unbaked pie shell

  • 1 can pumpkin

  • 1 14oz can sweetened condensed milk

  • 2 eggs

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1/2 tsp salt


Preheat oven to 425. Combine all ingredients and pour into pie shell. Bake 15 min.

Meanwhile, combine 3 Tbsp butter, 4 Tbsp flour, and 1/4 cup brown sugar. (Cut butter into flour and sugar.)

Remove pie from oven, and sprinkle butter, flour, and sugar mix on top. Reduce temp to 350 and bake 35-40 more minutes.

My Vegan Squash Pie


  • 1 unbaked (vegan) pie shell

  • 1 can organic pumpkin

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1 1/2 cups soaked cashews (overnight)

  • 1 cup maple syrup


  • 3 Tbsp Earth Balance butter

  • 4 Tbsp flour

  • 1/4 cup coconut sugar


Preheat oven to 375.

In a food processor, blend soaked cashews (without the water) and maple syrup.

Hand mix the cashews and maple syrup with the rest of the ingredients (aside from the topping). Pour into pie shell and cook for 15 minutes.

Cut Earth Balance into the flour and sugar.

Pull the pie out and sprinkle the Earth Balance mixture on top of the pie, and cook for an additional 40 minutes.

If you end up remaking this pie recipe, please tag me in photos! It would make me so happy to see it recreated and enjoyed! IG: LindsayMakesLemonade or Facebook: Lindsay Makes Lemonade