I love baking pies, you guys. For me there’s no better way to spend a cold autumn morning than baking a pie and listening to my favorite holiday mix. We’ve finally had some cooler weather and rain in California, so it was time to wake and bake. Pumpkin? Nah, been there. Sweet potato? Nah, done that. Butternut squash? Yes. Butternut squash is probably my most favorite of the squashes, but I’d never had it in pie form, so I was unreasonably excited.
I didn’t feel like using regular pie crust, either. I’m such a rebel \m/. I thought maybe it would be nice with a cookie crust. *Light bulb* Have you ever had speculoos cookies? Jesus C. they’re good. They’re spiced and very crunchy. Perfect for crust making.
The result was exactly what I’d hoped for. The filling has a similar consistency to pumpkin and sweet potato pie, but it has more of a fruity aroma and taste. The spiced cookie crust paired well with it and gave a nice texture. I added a pecan streusel on top because I like the roasted nut flavor along side all the sweetness. Ok, I’m starting to sound like a foodie d-bag. I won’t go on and on with the Top Chef style food chatter, but basically the pie is yummy and you should make it. Here’s the recipe.
Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does. Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.
Bake at 350 degrees for about 15-20 minutes until it has set and slightly browned. Set aside to cool.
This part of the pie is optional but highly recommended.
Pecan Streusel Topping (Optional):
1/2 cup pecan pieces
2 tbs brown sugar
1/2 tsp cinnamon
Toss ingredients together and reserve for sprinkling on top of pie halfway through baking.
Now for the filling.
1 large butternut squash (approx. 2- 2/12 cups of puree)
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
pinch of nutmeg
pinch of cloves
1 1/4 cups heavy cream
There are a few different methods to cooking the squash. First is the method I used because it gives a nice roasted flavor and cooks faster:
1.Peel, cut into large chunks, and roast at 400 degrees for 40-ish minutes.
Or, alternatively you can:
2. Cut it in half and bake it cut side down, for about 1-1/2 hours.
3. Peel, cut into large chunks, and boil until tender.
Let it cool and then puree it.
Pre-heat oven to 350 degrees. In a large bowl, mix together the brown sugar and eggs. Add the salt, cinnamon, ginger and allspice and mix really well. Stir in the butternut squash puree and cream and mix until smooth. Pour into the prepared pie shell.
Bake for about 45 minutes until filling has set and slightly risen in the middle. Let cool completely and refrigerate for 1 hour before serving. [Note: If using optional streusel mixture, sprinkle onto pie after 20 minutes and then continue baking for 25 more minutes]