I love every component of this Butternut Squash Pie. I love the all-butter pastry crust. I love the thin layer of crushed gingersnap cookies. I love the light, airy, cinnamon-scented butternut squash filling. Ready for a new taste sensation? I made a video and wrote out the recipe for you:
Butternut Squash Pie: The Complete Video Directions
As mentioned, this Butternut Squash Pie bears no resemblance to its popular pumpkin colleague. It’s much, much, better! And here’s the photographic step-by-step followed by a printable recipe:
Cut a butternut squash lengthwise in half, remove seeds and stringy fibers, and then brush the cut sides with a little olive oil.
Roast the squash cut-side-down until perfectly tender — 40-50 minutes. Flip the squash and allow it to cool on a wire rack.
Meanwhile, prepare the pie crust! My favorite crust is the French all-butter version described in the video above. That’s why the video is so dang long. If you can’t watch the video, click here for the photographic and printable step-by-step directions.
When the squash is cool enough to handle, scoop out 2 cups of the gorgeous orange flesh…
And puree it in a food processor until smooth — about 10 seconds.
Onto the filling! Grab 5 ginger snap cookies…
And crush them, with a rolling pin, in a zip lock-type bag.
Tip the cookie crumbs into the pie shell, and spread them out. The cookies will lend a pleasant pop of ginger to the pie. Also, they will keep the bottom crust from becoming soggy.
Now toss 3 large eggs into a big bowl…
And beat them mercilessly with a wire whisk.
Then whisk in 3/4 cup sugar…
1 teaspoon ground cinnamon…
A whisper of ground nutmeg…
1/2 teaspoon salt…
1/2 teaspoon pure vanilla extract…
3/4 cup heavy cream…
And the butternut squash puree.
Pour the luscious mixture into the pie shell, on top of the ginger snap crumbs.
Bake, on a baking sheet, until the filling is set — its center should barely shimmy when shaken — 45-50 minutes. Cool to room temperature on a wire rack.
Promptly eat half of the pie before you remember to take a sexy photo of it. This version of Butternut Squash Pie is so delicious that it doesn’t require any adornment. But you can certainly add whipped cream or ice cream for pictorial effect!
Think you’ll give this Butternut Squash Pie a try? Post a comment below! xKevin
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Here’s the printable:
Butternut Squash Pie
For the pie shell:
- Unbaked homemade pastry crust for a 9-inch pie plate
- 5 ginger snap cookies, finely crushed
For the filling:
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 2 cups butternut squash puree
- Preheat the oven to 375°F. Line a 9-inch pie plate with pastry dough (recipe here), and crimp the edges in some decorate fashion. Spread the ginger snap crumbs over the bottom of the crust.
- Tip the eggs into a large bowl, and beat them thoroughly with a wire whisk. Then, one by one, beat in the sugar, spices, salt, vanilla, cream, and squash puree. Pour the mixture into the pie shell.
- Bake, on a baking sheet, in the preheated oven until the filling is set -- the center should barely shimmy when shaken -- 45-50 minutes. Cool to room temperature on a wire rack. Serve with or without whipping cream or ice cream.
- The pie will stay fresh and wonderful for 2 days when covered and stored at room temperature. For longer storage -- up to a week -- cover and refrigerate the pie.