The holidays in Santa Barbara have a way of wrapping itself around you like a favorite blanket. The air turns crisp, kitchens come alive, and gatherings seem to slow down long enough for everyone to savor the flavors of the season.
For me, pies have always been at the heart of that feeling. They are more than desserts. They are touchstones of tradition, both personal and shared, and they embody the warmth that makes this season so special.
I grew up surrounded by homemade pies, thanks to my mom, Marjorie, and her dear friend Donovan. They both still bake pies, and whenever I spend the holidays with them, I’m reminded of how wonderful it is.
Their kitchens fill with the familiar aromas of butter, cinnamon, and roasted fruit. Watching them pull a finished pie from the oven, each with a unique touch, reminds me why this time of year is my favorite.
Santa Barbara has its own way of celebrating this tradition, and local bakers have elevated holiday pies. From catering companies that blend tradition with innovation to small-batch bakers who spotlight seasonal ingredients, the city offers endless ways to experience pie.
When I asked Poe & Co., a local catering company, what pies mean to them during the holidays, their response resonated: “For me, pies are all about comfort and connection. They carry the tradition of the season, bringing people together in a way that feels both familiar and special.”
Their words remind me of my own gatherings, where a pie can bring generations together around one table.
Of course, no pie is complete without a flaky crust. Amanda Wade of Santa Barbara Hives offered some wisdom for home bakers: “Keep your butter cold, work quick, and touch the dough as little as possible. Having a food processor or pastry cutter is important.” Simple, practical advice that makes all the difference. Amanda’s pies reflect that attention to detail.
For bakers who experiment with flavors while honoring tradition, Mesalina Cañas, better known as Messy the Baker, stands out. Her approach centers on fresh seasonal ingredients, with unexpected touches. “My secret ingredient in pumpkin pie is a dash of freshly cracked black pepper,” she revealed with a smile.
Her creativity shines in pies like her Cranberry Pear Crumble, which balanced tartness and sweetness, capturing the season perfectly. She also uses spice blends and sugars from Solvang Spice Merchant, adding her signature depth.
Beyond these newer names, Santa Barbara has established favorites that locals return to year after year. Renaud’s Patisserie is beloved for its silky pumpkin pie, while Lilac Patisserie has built a loyal following for its gluten-free pies that don’t sacrifice taste or texture. These bakeries prove that pie is both timeless and endlessly adaptable.
When I take a step back and think about all of these pies—whether from professional kitchens or from my mother’s and Donovan’s home ovens—I realize they’re all tied together by the same feeling. Pies are about more than flour, butter, and fruit. They are about tradition, memory, and comfort. They remind us to slow down, gather with the people we love, and savor the sweetness of the season.
This year, I’ll choose some different pies for my celebrations: a pumpkin pie from Renaud’s and a cranberry pear creation from Messy the Baker. But nothing will compare to the times I sit down with a slice of my mother’s pie baked with care. Moments filled with warmth and joy. The memories stay with me long after the last slice.
Butternut Squash, Sage, and Parmesan Savory Tart
Ingredients (Serves 6)
For the crust:
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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3-4 tbsp ice water
For the filling:
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1 medium butternut squash (about 2 1/2 cups diced)
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2 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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2 tbsp unsalted butter
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2 large shallots, thinly sliced
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1 cup heavy cream
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2 large eggs
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1/2 cup freshly grated Parmesan cheese (plus extra for garnish)
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1 tsp fresh sage, finely chopped (plus a few whole leaves for garnish)
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Pinch of nutmeg
Instructions
1. Make the tart crust
In a bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough just comes together. Form into a disc, wrap, and chill in the fridge for at least 30 minutes.
2. Roast the squash
Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. Sauté the shallots
In a skillet over medium heat, melt butter. Add shallots and cook 5-7 minutes until softened and golden.
4. Prepare the tart shell
Roll out chilled dough to fit a 9-inch tart pan. Press into the pan, trim edges, and prick the base with a fork. Blind bake: Line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden.
5. Make the filling
In a bowl, whisk together cream, eggs, Parmesan, sage, nutmeg, salt, and pepper. Stir in roasted squash and sautéed shallots.
6. Assemble and bake
Pour filling into pre-baked tart shell. Garnish with extra Parmesan and whole sage leaves. Bake at 375°F (190°C) for 30-35 minutes, until set and golden on top. Cool slightly before slicing.