Sign up to receive a weekly peek inside our kitchen.

Thanksgiving 6 of 6: Delicata Crescent Moon Pies

Debra Redalia


OK, this really is unexpectedly amazing. It really tastes like pumpkin pie, only better.

I had the inspiration to make this dessert for Thanksgiving Dinner while Larry and I were driving through a redwood forest.

I wanted something that would be reminiscent of pumpkin pie, but something easy and light.

Suddenly I thought of Delicata squash that I bake in crescents and I could see them in my mind brushed with butter and sprinkled with whole sugar and pumpkin pie spices.

This is so easy. Make them ahead and pop them in the oven after dinner. They will be hot and ready in about 20 minutes.

And if you have any left over, they are even good cold for a midnight snack.

About the pumpkin pie spice…Not being in my own kitchen, all I had was cinnamon and even using only that these tasted like pumpkin pie. The standard mix for pumpkin pie spice is 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon cloves, and 1/2 teaspoon nutmeg. But feel free to experiment and adjust. I also like cardamom and allspice, so i generally add one or both of those too. But if all you have is cinnamon, do not hesitate to make this recipe with cinnamon-only or any combination of these spices you have on hand or like.


  • 1 Delicata squash
  • butter, melted (about 1/2 stick
  • whole raw cane sugar or coconut sugar
  • pumpkin pie spice



  1. Preheat oven to 350 degrees F.
  2. Slice Delicata squash in half lengthwise and scoop out seeds. Then lay each half on the flat side and cut slices across the width, about 1/2 inch thick. Use a paring knife to cut the blunt ends to be pointed like a crescent moon and remove any stings from the center curve.
  3. Lay out the slices on a baking sheet.
  4. Brush or spoon melted butter on the baking pan and on top of each slice.
  5. Sprinkle with sugar and spices
  6. Bake for 15-20 minutes, just until brown. These can quickly go from brown to burned, depending on your oven, so keep your eye on them. You might want to test a few first before baking the whole batch, just to get the timing right.