Butternut Squash Pie | Nik Snacks
Butternut Squash Pie is the unsung hero of the holiday dessert table.
The golden-hued fruit of the butternut squash is indeed buttery but its creamy in texture and flavor. It's not as vegetal or watery as a pumpkin and it DAMNED sure tastes better. The smooth skin gives way to tender flesh that is sturdy enough to hold up after a high-heat session in the oven, but delicate enough to be pureed and seasoned with warm spices, herbs and dark brown sugar.
Butternut Squash Pie
Ingredients
- 1 9” frozen pie crust or homemade pie crust
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup dark brown sugar
- Pinch of salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of cayenne pepper
- 1 ½ cups roasted butternut squash purée (see note)
- ½ cup heavy cream
- Whipped cream, for garnish (optional)
Instructions
- Pre-heat your oven to 375°F.
- Make homemade crust or blind bake a prepared frozen pie crust: Line the entire frozen pie crust with heavy duty foil. Pressing the foil against the sides and bottom of the crust. Fill with sugar to weigh down the crust to prevent it from rising and bubbling up during the baking process. Dry beans and rice also work (but do not try to cook the beans or rice after this use). Bake for 25 minutes.
- While crust bakes, prepare filling: Combine eggs, vanilla, brown sugar, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake for 20 minutes. Turn the oven up to 425°F and continue baking for another 20-25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40-45 minutes total. Tent edges loosely with foil if browning too quickly.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
Notes:
To make roasted butternut squash purée, heat oven to 400°F. Trim the stem from 1 butternut squash and then cut through it horizontally, where bulb begins. Reserve the bulb for another use. Cut squash neck in half lengthwise.
Coat with 1 tablespoon olive oil or other light or neutral-flavored oil, and place in a single layer on a sheet pan. Bake for 45 minutes. Cool slightly, remove skin with a paring knife or a fork. You should have 1 ½ to 2 cups of purée. Cool to room temperature before making the pie recipe. It will keep under refrigeration for up to 4 days or in the freezer up to 2 months.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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