Impress friends & family at the Holiday Table by Surprising them with a Unique yet Comforting, Creamy Butternut Squash Pie. They’d think it’s pumpkin but little do they know! 😉
Doesn’t this pie just declare holiday? This is exactly what I’ve been told by an associate of mine where she described this pie as, “tasting like the holidays.” I thought that was a cute response yet as she spoke it, I felt my head trying to wrap around how I would describe this pie myself. Her statement was without a doubt very fitting.
A pie with a comforting yet unique taste. Similar to a traditional pumpkin pie; you almost want to believe it is yet there’s a subtle indescribable twist. But definitely worth sharing!
Since my discovered love for butternut squash, I’ve been on the hunt to create more butternut recipes. A week ago, I once again, bumped into a recipe I had been dying to make as each Fall season rolled around. It’s a recipe found in one of my favorite cookbooks called, Baked From Scratch. You may have seen their magazines in local grocers or bookstores. Every time I pass by a new issue, I grab one and truth be told, much of my inspiration comes from their recipes.
Their flavor profiles are remarkably innovating. As I read through, I feel more confident mixing flavors you wouldn’t ordinarily see in your typical bake shop or in your grandma’s kitchen.
Take this recipe as an example. Though saltine cracker crusts aren’t anything new, it’s not as common. What does your mind think of when you hear pie crust? I would say, most people think of pie pastry or even a cookie crumb crust.
In this recipe, you don’t simply have a plain jane cracker crust. No. Instead, it has bits of fresh rosemary giving a wonderful aromatic herbal note with a hint of a woodsy, peppery, sage-like flavor. It’s so subtle you almost have to look for it but it’s there. It’s a great small addition that mellows the buttery and sweet-salty flavor of the crust and certainly adds depth to the saltine crackers.
The heart of the pie is no exception to the uniqueness of a dessert. Though it has many of the same physical attributes to that of a pumpkin pie such as its firm but silky, creamy texture and mouthfeel, it’s flavor is just one step above your traditional pie.
To break down, as best as I can, of this mentioned “holiday” flavor, think of the times while in a store when you’ve walked past a stock of scented pine cones. It doesn’t necessarily have a cinnamon scent but has a little oomph that awakens your senses and brings about that jolly holiday spirit. If only this scent could wrap up into a flavor, that would be this butternut squash pie.
Trust me, it’s SO worth trying! And not for nothing, wouldn’t you want to play a little trick with your people on a dessert no one would have thought of? I did. And loved seeing everyone’s jaw drop in astonishment!
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Impress friends & family at the Holiday Table by surprising them with a Unique yet Comforting, Creamy Butternut Squash Pie. They’d think it’s pumpkin but little do they know! 😉
SALTINE CRUMB CRUST
- 1 1/2 cups (116 grams) saltine cracker crumbs
- 1/3 cup (73 grams) light brown sugar
- 1 tablespoon (2 grams) fresh rosemary, chopped
- 1/2 cup (113 grams) unsalted butter, melted
BUTTERNUT SQUASH FILLING
- 2/3 cup (147 grams) light brown sugar
- 2 large eggs (100 grams)
- 1 large egg yolk (20 grams)
- 2 tablespoons (30 grams) bourbon
- 1 teaspoon (2 grams) ground ginger
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 teaspoon (1.5 grams) ground cinnamon
- 1/2 teaspoon (1.5 grams) Kosher salt
- 1/2 teaspoon (1 gram) smoked paprika
- 1 cup (244 grams) roasted butternut squash purée
- 3/4 cup (180 grams) heavy whipping cream
- 1/2 cup (50 grams) granulated sugar
- 1 pasteurized egg white (30 grams)
- 2 to 3 dozen fresh cranberries
MAPLE WHIPPED CREAM
- 1/2 cup (120 grams) heavy whipping cream
- 4 tablespoons (84 grams) maple syrup
- Fresh rosemary sprigs
- CRUST: Heat oven to 350°F (175°C). In a medium bowl, mix cracker crumbs, sugar and rosemary together. Add in butter and mix well until crumbs resemble wet crumbly sand.
- In a 9-inch pie plate, pat down crumbs onto the bottom and up the sides of the plate.
- Bake for 15 minutes or until crust becomes golden brown. Set aside to cool.
- FILLING: In a medium bowl, whisk together sugar, eggs, egg yolk, bourbon, ginger, vanilla, cinnamon, salt, paprika until just combined. Gently mix in butternut purée and heavy cream until well combined. Pour mixture in the prebaked crust.
- Bake for 50 to 55 minutes or until the edges are set and the center is slightly jiggly. About 20 to 30 minutes into baking, if needed, cover the crust with foil or a silicone pie crust shield to prevent over browning.
- Remove pie from oven and allow to cool on a wire rack to room temperature before adding whipped cream and toppings.
- SUGARED CRANBERRIES: Meanwhile, pour sugar in a small shallow dish; set aside.
- Using a pastry brush, brush coat the cranberries with pasteurized egg white and allow to dry for a minute until the cranberries become sticky. Roll cranberries in the sugar to coat. Set aside on a plate to further dry.
- WHIPPED CREAM: In a large bowl using an electric mixer, whisk on high speed heavy cream and 2 tablespoons (42 grams) maple syrup until stiff peaks form. Refrigerate until pie is cooled to room temperature.
- Place large dollops of heavy over the pie. Drizzle remaining maple syrup. Garnish with sugared cranberries and rosemary. Best served chilled or at room temperature. Slice and ENJOY!
To create butternut squash purée, peel and deseed a small butternut squash. Cut into quarters and coat with vegetable oil. Place on a baking sheet lined with parchment paper. Heat oven to 400°F (200°C) and bake for 45 minutes to 1 hour until a fork inserted into the squash can slide out easily. Place squash into a food processor and process on high speed until puréed.
- Cuisine: American
Keywords: butternut squash pie, fall baking, saltine cracker crust
Butternut Squash Pie is adapted from p. 215 of Bake From Scratch Volume Two.