Butternut Squash Pie with Sugared Cranberries

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! 😉

Butternut Squash Pie with Sugared Cranberries | URBAN BAKES

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!

Butternut Squash Pie with Sugared Cranberries | URBAN BAKES

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.

Butternut Squash Pie with Sugared Cranberries | URBAN BAKES

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.

Butternut Squash Pie with Sugared Cranberries | URBAN BAKES

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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Butternut Squash Pie with Sugared Cranberries | URBAN BAKES

Butternut Squash Pie with Sugared Cranberries


  • Author: URBAN BAKES
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 1/2 hours
  • Yield: 9-inch pie 1x

Description

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! 😉


Ingredients

Scale

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

SUGARED CRANBERRIES

  • 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

 


Instructions

  1. 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.  
  2. In a 9-inch pie plate, pat down crumbs onto the bottom and up the sides of the plate. 
  3. Bake for 15 minutes or until crust becomes golden brown. Set aside to cool.
  4. 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. 
  5. 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.
  6. Remove pie from oven and allow to cool on a wire rack to room temperature before adding whipped cream and toppings.
  7. SUGARED CRANBERRIES: Meanwhile, pour sugar in a small shallow dish; set aside.
  8. 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. 
  9. 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. 
  10. 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!       

 

Notes

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.

15 thoughts on “Butternut Squash Pie with Sugared Cranberries”

  1. Oh my gosh this recipe is amazing! I bake a butternut squash and cranberry cake every Thanksgiving and it is a staple. I still baked this year, but the dinner table was a little bit smaller, so I had all these leftover cranberries and squash, and decided to make something else this week. I came across this recipe and it sounded so interesting! I did make a couple of alterations with what I had on hand (spiced rum) and I ended up not using the rosemary. I can see how it would tie in and next time I make this (there will definitely be a next time) I’ll have to get some. But wow I was blown away! The custard is perfect with the soft squash, a little less firm than a pumpkin pie, or at least mine was. The spices are amplified by the liquor and it’s very flavorful. This dessert goes perfectly with the whipped cream as well because the filling is sweet, but not too sweet so a little syrup balances it well. I love it. 10/10

    1. Hi Luci! This is amazing! Thank you for sharing your experience. I love that this recipe doesn’t require an excessive amount of squash so it’s perfect for using any leftover and turning it into something new. And might I add how intrigued I am about this butternut squash and cranberry cake that you make… giving me a few ideas here for next year 😉

  2. Oh my goodness not only is this pie gorgeous but it’s so innovative! From the saltine crust to butternut squash instead of pumpkin… Incredible!

    1. Heyy Nicole! It’s been awhile, I know! Thank you, you’re so sweet. And your content has been pretty great. Been keeping my eye on you on IG 😉 Hope you’re doing well!

  3. This pie turned out beautifully! It’s such a nice twist from your typical pumpkin or sweet potato this time of year, and it had such a wonderful creamy texture.

  4. Good morning!
    I just wanted to tell you how much I enjoy your recipes! Every one of them that I have tried has been fantastic, and the instructions were spot on. This Butternut Squash Pie with Sugared Cranberries was an example of a show-stopping delish recipe!!!! It was amazing, and I will be adding it as a holiday dessert for Thanksgiving!

    Happy Holidays!
    Heidy Linn

  5. Pingback: Wallflower Weekly Finds, 296 - Cooking with a Wallflower

  6. It’s been tough finding pumpkin lately, so I’ve been swapping out the classic squash for my favorite recipes and using butternut squash instead. So I can’t wait to try this for Thanksgiving as well!

  7. I have started menu planning for the holidays and looking for some interesting recipes. I love the idea of sugared cranberries! That is such a great idea although I’d have to hide them until I serve this up because I know they’ll be gone before I know it!

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