Butternut Squash Pie

Butternut Squash Pie

Forget pumpkin and sweet potato. This bourbon-spiked squash pie is the new star of your next holiday dinner. This pie embodies all that a custard pie should be, appearing firm with clean slices, but dissolving into silky deliciousness with every bite. Find more recipes for fall pies in our September/October 2017 issue! Plus, check out our Piecrust Showdown for more about different crusts like the Rosemary Saltine Crumb Crust in this Butternut Squash Pie. 

Butternut Squash Pie
Makes 1 (9-inch) pie
  • ⅔ cup (147 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) bourbon
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) smoked paprika
  • 1 cup (244 grams) roasted butternut squash purée*
  • ¾ cup (180 grams) heavy whipping cream
  • Rosemary Saltine Crumb Crust (recipe follows)
  • Garnish: Maple Whipped Cream (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In a medium bowl, whisk together brown sugar, eggs, egg yolk, bourbon, ginger, vanilla, cinnamon, salt, and paprika. Add squash purée, and whisk until well combined. Whisking constantly, slowly pour in cream until well combined. Transfer mixture to prepared Rosemary Saltine Crumb Crust.
  3. Bake until edges are set and center is still slightly jiggly, 45 to 55 minutes, covering crust with foil after 20 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Garnish with Maple Whipped Cream, if desired.
To make butternut squash purée, coat 1 peeled, seeded, and quartered butternut squash with 1 tablespoon (14 grams) olive oil. Place on a baking sheet lined with parchment paper. Roast in a 400°F (200°C) oven until soft, 45 minutes to 1 hour. Let cool completely. Scrape out pulp. Transfer pulp to the work bowl of a food processor; process on high until puréed. Refrigerate for up to 5 days.

Rosemary Saltine Crumb Crust
Makes 1 (9-inch) crust
  • 2 cups (154 grams) saltine cracker crumbs
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • ½ cup (113 grams) unsalted butter, melted
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, whisk together cracker crumbs, brown sugar, and rosemary. Add melted butter, and whisk to combine. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake until lightly golden brown and set, about 15 minutes. Let cool completely.

Maple Whipped Cream
Makes about 1½ cups
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (42 grams) maple syrup
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and maple syrup at high speed until stiff peaks form, 2 to 3 minutes. Refrigerate for up to 24 hours.


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