The perfect addition to Thanksgiving
*Big heart-eye emoji*
This fall, I feel like I've been riding the pumpkin train really hard. Like, I feel like for the past two months all I've done is scream about pumpkin and try to put it in everything. (Read: me attempting pumpkin chili) However, I've exhausted my taste buds of pumpkin and really wanted to make something for Thanksgiving that was both unique in flavor and also very fall. The result is this absurdly delicious and decadent pie that makes me want to curl up in a ball and cry because it's so good.
Pies can be a labor of love and the recipe below sounds like a lot. That being said, you can modify this for your own time and patience threshold. Buy pre-cut squash! It saves time and is gonna be 4 or 5 dollars more expensive, but that's worth the saved time for some people. Use a pre-made pie crust! I find making my own crust really to be part of the ritual and it's my favorite part of pie-making, but everyone's different!
Notes:
1. The crust recipe that I use a halfed pie crust recipe from Leigh Anne Wilkes' blog, Your Home Based Mom, that I found a while back. Big fan!
2. If you use a pre-made crust, still bake in the oven for about 10 min before add filling.
3. Once, I accidentally roasted my squash until it was crispy. If this happens, DON'T panic! Still blend in blender, but add a little water. The puree actually has a nice textural element.
Brown Sugar Butternut Squash Pie
Serves 8
Prep Time: 1hr 15min
Cook Time: 45 hr
Total Time: 2 hrs
ingredients
pie crust
1 1/4 cup all-purpose flour
¼ cup salted, cold butter (half stick)
¼ cup shortening
½ teaspoon salt
½ cup ice water
filling
1 small butternut squash (cubed)
1 ½ cup brown sugar (I prefer dark)
1 cup heavy cream
3 eggs, 1 egg yolk
¼ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon pumpkin spice
½ teaspoon salt
½ teaspoon vanilla
topping
1 ½ cups coarsely chopped unsalted walnuts (or pecans)
2 egg whites
2-3 tablespoons brown sugar
½ teaspoon cinnamon
Dash of ground ginger
Pinch of salt
whipped topping (optional)
½ cup heavy cream
Splash of vanilla
Dash of cinnamon
instructions:
crust
1. While your squash cooks, measure flour and salt into a large mixing bowl. Add cubed butter and shortening on top.
2. Mix with your hands to incorporate ingredients, breaking apart the chunks of butter and shortening until the dough looks loose and pebbly. The largest chunk of butter or shortening you see should be the size of a pea.
3. Add ice water one tablespoon at a time, still mixing your dough as you add each tablespoon. Be careful not to over-water! You want the dough to stick together but not be too wet or sticky. (It’s okay that you still have some butter chunks!)
4. Once the dough can be formed into a ball, transfer from out the bowl to a sheet of plastic wrap, placing the dough ball in the middle of the sheet. Fold the plastic wrap in half over the dough and roll out with a rolling pin to about ¾ inch disk. It doesn’t have to be a perfect disk! The wrap will just keep your dough together and be the final solidifying step.
5. Wrap up tightly and place in the freezer for about 20-30 min to firm up.
6. Remove from the freezer and place on a large floured cutting board and roll out into a 15” or so disk.
7. Once it’s rolled out, roll the dough around the rolling pin like a scroll. Do so, by starting at the top. Hold the top of the dough and roll the pin towards yourself, wrapping the dough around it.
8. Take your scroll of dough and lay on the edge of 9” pie plate. Repeat the step above, but instead of rolling, unroll the dough over the top of the plate.
9. Let the dough sink down into the pie plate, don’t push it or stretch it into the bottom of the plate!
You can fold the excess dough around the edges of the plate underneath itself to crimp or create a design.
10. Poke the bottom of the pie with a fork about 6-8 times to allow steam to escape.
11. Bake in the oven at 350 degrees for 10 minutes before you pour in filling.
butternut squash prep
1. Use a potato peeler to peel the skin of your squash then cut in half with a large knife.
2. Use a spoon and scoop out and discard all the guts and seeds of the squash.
3. Cut into cubes and place on a cookie sheet to roast at 425 degrees for 30-40 min. You want the squash to be mushy and soft!
filling
1. With a crust ready to go, blend your cooked squash in a food processor or blender until you have a puree. (You could also combine all ingredients in a large bowl and use an immersion blender, if you have one!)
2. In a large mixing bowl, mix pureed squash and all filling ingredients together.
3. Pour into the slightly pre-baked pie crust and pop into the oven at 350 degrees for 30 minutes, while you mix the topping. You’ll add the topping after 30 min and bake for 10 more min!
topping
1. Coarsely chop unsalted walnuts and throw into a small bowl.
2. Combine egg white, brown sugar, and spices in the bowl and fold together until all the walnuts are coated with the egg white mixture.
3. Remove pie from oven and add the walnuts on top, spread evenly over the pie.
4. Place back in the oven for 10 more min.
whipped cream
1. With a hand mixer or standing mixer, whip heavy cream, vanilla, and cinnamon until the cream has formed peaks or holds stiff when you remove the beater.
2. Dollop on top of a slice of warm pie or slather on top of the whole pie, once it’s completely cool (cooling an hour or so).