Acorn Squash Oreo Pie (w/ a twist!)

Hi guys! This pie is one of my newest ideas: combining sticky rice cakes (nian gao) with pumpkin pie. Oh, it’s so good! Here’s my Acorn Squash Oreo Pie (w/ a twist!)

So, I guess I kind of ruined the twist: it’s adding a chewy layer to the filling’s texture. Instead of just being smooth any creamy like a standard pumpkin pie, this one has a bit of chew (like boba pearls).

When you make this recipe, it is important that you use a smooth puree like pumpkin or sweet potato. If you choose to use a stiffer mash like Japanese sweet potatoes, purple sweet potatoes, or any that has less water content, I would add more non dairy milk. The filling should be pourable before baking.

Here are some recipe notes:

When making the crust, make sure you grind the Oreos (or chocolate cookies) very finely. This way, it will stick together well and not just crumble (like some parts of mine did).

For the filling, make sure it isn’t too watery as that will make the crust soggy. My crust broke a bit at the end because there were gaps (from not grinding the crumbs fine enough) which allowed the filling to seep a bit –> crust that falls apart.

I used acorn squash because that is what I had at home and I like the light and neutral flavors. You could also use butternut squash, normal pumpkin, sweet potatoes, yam, etc.

I think that’s pretty much it. I think this pie is really cool, considering how the filling is smooth but also a bit chewy. It’s delicious, trust me! Let’s get to the recipe.

5 Word Summary

Acorn squash





If you like pie, check these recipes out:

Kabocha Squash & Chestnut Pie w/ Graham Cracker Oat Crust

Apple Pie Calzone

Red Bean Mini Pies

Acorn Squash Pie w/ Oreo Crust

This pie combines the all-loved pumpkin pie with nian gao for a delicious pairing you'll never want to give up. Oh yeah, and the crust is Oreo, and the pie is vegan, dairy-free, and gluten-free (if needed). How could you refuse?

Course Dessert
Cuisine American, Chinese
Keyword acorn squash, apple pie, dairy-free, gluten-free, nian gao, oreo, pumpkin, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 9-inch pie
Calories 400 kcal


for the crust:

  • 10 oz Oreo cookies
  • 2 tbsp vegan butter or coconut oil (melted)

for the filling:

  • 2 cups acorn squash puree 1
  • 1/2 cup non dairy milk 2
  • 1/2 cup pure maple syrup 3
  • 3 tbsp cornstarch
  • 3 tbsp tapioca starch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch of salt


  1. To make the crust, grind the Oreo cookies in a food processor until very fine (like sand). Add the melted butter and mix until it resembles damp sand.
  2. Press into a 9-inch pie pan and bake for 5 minutes at 350 degrees F. Allow to cool before filling.
  3. Prepare the filling by mixing all the ingredients together. Pour the filling into the crust and bake for 40 minutes or until the filling sets. Allow to cool and then place in the fridge for a couple hours. Enjoy!

Recipe Notes

  1. I steamed my acorn squash and then scooped out the meat. You could also use pumpkin, sweet potato, yam, or butternut squash puree.
  2. I used soy milk but almond, cashew, coconut, hemp, rice, pea, etc. will all work.
  3. Agave syrup or honey (if not vegan) would work here too.

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