I am just in awe, with how quickly this year has gone by. It seems as though the older you get, the quicker the years seem to fly by. Thanksgiving is upon us which means I am all about PIE! I love all pie, apple pie, pecan pie, pumpkin pie, coconut creme pie, you name it I’ll eat it. While I love pumpkin pie, I wanted to go a little less traditional this year, but I didn’t want to deviate from having a “pumpkin” like pie on the table. Which brings us to this lovely piece of art, Butternut Squash Pie. It is the perfect pie to get your pumpkin fix. Lets get started Y’all!
We are going to cut a butternut squash in half and then peel and dice only half of the butternut squash. If you want to make the whole thing then just double the recipe. Next peel and dice one apple, I used a honey crisp apple.
Then roast in the oven until tender about 30 minutes, let it cool completely.
Then the eggs, pumpkin pie spice, salt and heavy cream. Mix until combined, I realized after I mixed everything in the bowl that you could of just added everything to the blender and blended it until smooth. I think that is what I will do the next time.
While the squash was in the oven I prepared the pie dough, I use the skellington handpie recipe. Roll out half of your dough and put it in the pie pan. You could either crimp the edges of the pie now, I opted to cut the excess and add these adorable acorns around the edges.
I recommend that you put egg wash around the edge of the crust before adding the acorns, so that they adhere better.
Then add the filling to the pie and brush the acorns with the remaining egg wash.
I don’t not blind bake my crust, I am lazy like that. But if you feel like doing that, then follow whatever directions you use when blind baking. We are going to bake the pie at 350 F for 50 minutes to an hour. You want to cook it until it is no longer jiggly in the center.
Butternut Squash Pie
Pie crust recipe found here or use your own recipe
- 1/2 of a large butternut squash peeled and diced
- 1 small honey crisp apple or apple of choice peeled and diced
- 1/2 tsp salt + 1 tsp
- 1/4 tsp pepper
- 2 TBS canola oil
- 2 TBS water
- 1 can sweetened condensed milk
- 2 eggs
- 1 tsp vanilla extract
- 4 TBS heavy cream
- 2 tsp pumpkin pie spice
- egg wash
- On a baking add the butternut squash and apple, add oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and bake in a 350 F oven for 30 minutes or until tender and soft to touch. Let cool on counter.
- While you wait for the butternut squash to cool prepare your pie crust and refrigerate.
- Add the cooled butternut squash and apple to your blender and add 2 tablespoons of water and pulse until you get a smooth puree.
- Put puree in a bowl then add sweetened condensed milk, eggs, heavy cream, 1 teaspoon of salt and pumpkin pie spice. Mix until completely combined.
- Roll out your pie dough and place in pie pan, you could either crimp your edges or do like I did and cut the excess off of the edges and roll out your other pie dough and cut out your shapes, I used acorns.
- To make the egg wash scramble 1 egg in a small bowl and add a teaspoon of water and mix until combined.
- If you just crimped the edges, now you would add the egg wash around the crust with a pastry brush. If you cut the excess off then add the egg wash around the edges, before adding the cut outs on top. This will help it adhere to the dough and not fall off as it bakes. Then on top of the cut out brush some more egg wash.
- Now pour butternut squash mixture into pie crust, and bake at 350 F for 40 to 50 minutes until the center of the pie is no longer jiggly.
- Let cool completely before cutting into the pie, I personally like to refrigerate it and serve it the following day.