Hi Guys! We’re so excited to share this fun recipe with you. We’ve taken one of everyone’s favorite holiday pies, pumpkin, and given it a fun twist. In our version, we’ve replaced the pumpkin with butternut squash! You can either roast or steam the squash before pureeing it smooth, and transforming it into this delicious pie! It has the same texture as pumpkin pie with a slightly different (in a wonderful way) and unique flavor to it. We couldn’t have switched up the filling without giving the crust a makeover as well, so instead of a typical pastry crust we’ve amped this pie up with a delicious vanilla wafer crumb crust! It’s so good and goes great with the smooth and creamy butternut squash. If you think the “unsweetened” whipped cream sounds a little odd, well, it is, but hear us out because it totally works here, we promise! We’ve done this only because the pie itself is filled with sugary goodness and the unsweetened whipped cream provides a nice balance against the overall sweetness. If it still seems too weird, then go ahead and sweeten it up with 2 to 3 tablespoons granulated sugar!
As you all begin to plan out your Thanksgiving and other upcoming holiday menus we hope you’ll consider including this pie as a nice alternative to the classic fall and winter holiday pies. We hope you all have a wonderful Thanksgiving next week, filled with family, friends, laughter, delicious food, and plenty of booze (and mocktails)!
Spoon Fork Bacon
Spiced Butternut Squash Pie
Makes 1 Pie (9”)
14 ounces vanilla wafer cookies, finely ground into crumbs
1 stick (1/2 cup) unsalted butter, melted
2 1/2 cups butternut squash puree
1/2 (14 ounce) can sweetened condensed milk
3/4 cup light brown sugar
1/4 cup whole milk
3 tablespoons all purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Unsweetened Whipped Cream:
1 cup heavy cream
2 teaspoons vanilla extract
1. Preheat oven to 350°F.
2. In a large bowl mix together the vanilla wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. Place butternut squash puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 50 to 60 minutes or until the filling has set, but is barely loose in the middle.
4. Allow pie to cool completely, about 2 to 3 hours. Chill in the refrigerator until ready to serve.
5. For the unsweetened whipped cream: Place cream and vanilla into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat cream and vanilla on medium-high speed until stiff peaks form.
6. To serve: Generously top pie with whipped cream and top with a light sprinkle of cinnamon or nutmeg, or both. Serve.