Butternut Squash Pie: A Deliciously Creamy Fall Dessert
Butternut squash pie is a delightful twist on the classic pumpkin pie, offering a subtly sweet and nutty flavor that’s perfect for fall gatherings and holiday celebrations. Its creamy texture and vibrant color make it a visually appealing and delicious dessert that’s sure to impress. This recipe provides a detailed guide to creating a perfectly baked butternut squash pie from scratch, covering everything from preparing the squash to achieving a golden-brown crust. Get ready to elevate your pie game with this flavorful and comforting treat!
Why Butternut Squash Pie?
While pumpkin pie is a Thanksgiving staple, butternut squash pie offers a unique flavor profile that’s worth exploring. Here’s why you should consider making it:
* **Subtle Sweetness:** Butternut squash has a milder sweetness compared to pumpkin, allowing the spices to shine through without being overly sugary.
* **Nutty Flavor:** The subtle nutty notes of butternut squash add depth and complexity to the pie, making it more interesting than a typical pumpkin pie.
* **Creamier Texture:** When cooked and pureed, butternut squash creates an incredibly smooth and creamy filling.
* **Vibrant Color:** The bright orange hue of butternut squash makes for a visually stunning pie.
* **Nutrient-Rich:** Butternut squash is packed with vitamins and antioxidants, making it a healthier dessert option (relatively speaking!).
Ingredients You’ll Need
Before you begin, gather all the necessary ingredients. This recipe is divided into two main components: the pie crust and the butternut squash filling.
For the Pie Crust:
* **1 1/4 cups all-purpose flour:** Provides the structure for the crust. Use unbleached flour for the best flavor.
* **1/2 teaspoon salt:** Enhances the flavors of the other ingredients and balances the sweetness.
* **1/2 cup (1 stick) cold unsalted butter, cut into cubes:** The key to a flaky crust. Make sure the butter is very cold.
* **1/4 cup cold shortening, cut into cubes:** Shortening adds extra flakiness to the crust. You can use all butter if preferred, but the texture might be slightly different.
* **1/4-1/2 cup ice water:** Binds the dough together. Add it gradually until the dough just comes together.
For the Butternut Squash Filling:
* **1 medium butternut squash (about 2 pounds):** The star of the show! Choose a squash that feels heavy for its size and has a deep orange color.
* **1 cup heavy cream:** Adds richness and creaminess to the filling.
* **3/4 cup packed light brown sugar:** Provides sweetness and a hint of molasses flavor. You can substitute with granulated sugar if needed.
* **2 large eggs:** Binds the filling together and adds richness.
* **1 teaspoon ground cinnamon:** A classic pie spice that complements the butternut squash perfectly.
* **1/2 teaspoon ground ginger:** Adds warmth and a subtle spice.
* **1/4 teaspoon ground nutmeg:** Adds a touch of warm, nutty flavor.
* **1/4 teaspoon ground cloves:** Adds a strong, pungent aroma and flavor. Use sparingly.
* **1/4 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **1 teaspoon vanilla extract:** Enhances the overall flavor of the filling.
Equipment You’ll Need
* **9-inch pie plate:** For baking the pie.
* **Food processor (optional, but recommended):** Makes it easier to cut the butter and shortening into the flour for the crust.
* **Mixing bowls:** For preparing the crust and filling.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Parchment paper and pie weights (or dried beans):** For blind baking the crust (optional).
* **Baking sheet:** To catch any spills during baking.
* **Vegetable peeler:** To peel the butternut squash.
* **Large knife:** To cut the butternut squash.
* **Spoon:** To scoop out the seeds from the butternut squash.
* **Baking sheet for roasting squash:** To roast the butternut squash.
Step-by-Step Instructions
Now, let’s get to the fun part – making the butternut squash pie! Follow these detailed instructions for a perfect result.
Part 1: Making the Pie Crust
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter and shortening:** If using a food processor, pulse the flour mixture, cold butter, and cold shortening until the mixture resembles coarse crumbs. If mixing by hand, use a pastry blender or your fingertips to cut the butter and shortening into the flour until you achieve the same coarse crumb texture. Work quickly to prevent the butter from melting.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is not too wet or sticky. The amount of water needed may vary depending on the humidity.
4. **Form the dough into a disc:** Gently gather the dough into a ball, then flatten it into a disc. Wrap the disc tightly in plastic wrap.
5. **Chill the dough:** Refrigerate the dough for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and prevents the crust from shrinking during baking.
6. **Roll out the dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure your surface and rolling pin are lightly floured to prevent the dough from sticking.
7. **Transfer to the pie plate:** Carefully transfer the rolled-out dough to your 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough hanging over the edge.
8. **Crimp the edges:** Crimp the edges of the crust using your fingers or a fork to create a decorative pattern. This also helps to seal the edges and prevent them from shrinking.
9. **Blind bake (optional):** For a crisper crust, especially if your filling is very wet, blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely before filling.
Part 2: Preparing the Butternut Squash
1. **Preheat the oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the butternut squash:** Wash the butternut squash thoroughly. Using a sharp knife, carefully cut off the top and bottom of the squash. Stand the squash upright and use a vegetable peeler to remove the skin.
3. **Cut the squash in half:** Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers.
4. **Roast the squash:** Place the squash halves, cut-side up, on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is very tender and easily pierced with a fork. The roasting time will depend on the size of the squash.
5. **Cool the squash:** Let the squash cool slightly before handling.
6. **Scoop out the flesh:** Use a spoon to scoop out the cooked flesh from the squash halves.
7. **Puree the squash:** Place the cooked squash flesh in a food processor or blender and puree until smooth. You should have about 1 1/2 to 2 cups of pureed butternut squash. If there is excess water, drain it off with cheesecloth.
Part 3: Making the Butternut Squash Filling
1. **Combine the filling ingredients:** In a large bowl, whisk together the pureed butternut squash, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Make sure all the ingredients are well combined and there are no lumps.
2. **Pour the filling into the crust:** Pour the butternut squash filling into the prepared pie crust.
Part 4: Baking the Butternut Squash Pie
1. **Preheat the oven:** Reduce the oven temperature to 350°F (175°C).
2. **Bake the pie:** Bake the pie for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the crust should be golden brown.
3. **Check for doneness:** To check for doneness, gently shake the pie. The filling should be mostly set, with just a slight wiggle in the very center. You can also insert a knife into the center; it should come out mostly clean.
4. **Cool the pie:** Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Cooling time can take up to 2-3 hours.
5. **Refrigerate (optional):** For a firmer filling, refrigerate the pie for at least 2 hours before serving.
Tips for a Perfect Butternut Squash Pie
* **Use cold ingredients:** For the flakiest crust, use very cold butter, shortening, and ice water. Keep the butter and shortening in the refrigerator until you’re ready to use them.
* **Don’t overwork the dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
* **Blind bake the crust (optional):** If your filling is very wet, blind baking the crust will help to prevent it from becoming soggy.
* **Roast the butternut squash:** Roasting the butternut squash enhances its flavor and creates a smoother puree.
* **Don’t overbake the pie:** Overbaking the pie will result in a dry and cracked filling.
* **Let the pie cool completely:** Cooling the pie completely allows the filling to set properly.
* **Use fresh spices:** Freshly ground spices will add the most flavor to your pie.
* **Adjust sweetness to taste:** If you prefer a sweeter pie, you can add more brown sugar. Or use maple syrup instead of brown sugar for a slightly different flavor.
* **Add a pinch of salt:** Salt balances the sweetness and enhances the other flavors in the pie.
Variations and Add-ins
* **Maple Syrup:** Substitute some or all of the brown sugar with maple syrup for a richer, more complex flavor.
* **Spiced Crust:** Add a pinch of cinnamon, nutmeg, or ginger to the pie crust dough for a warm, spiced flavor.
* **Pecan or Walnut Topping:** Sprinkle chopped pecans or walnuts on top of the pie before baking for added texture and nutty flavor.
* **Bourbon or Rum:** Add a tablespoon or two of bourbon or rum to the filling for an extra kick.
* **Chocolate Chips:** Stir in some chocolate chips to the filling for a chocolatey twist.
* **Cream Cheese Swirl:** Swirl a small amount of softened cream cheese into the filling before baking for a tangy flavor.
* **Gingerbread Spice:** Use gingerbread spice instead of cinnamon, ginger, nutmeg, and cloves for a more complex spice blend.
* **Coconut Milk:** Substitute coconut milk for heavy cream for a dairy-free option. Keep in mind that it will also add a hint of coconut flavor.
Serving Suggestions
* **Whipped Cream:** A dollop of freshly whipped cream is the perfect topping for butternut squash pie.
* **Vanilla Ice Cream:** Serve the pie with a scoop of vanilla ice cream for a classic combination.
* **Caramel Sauce:** Drizzle caramel sauce over the pie for added sweetness and richness.
* **Candied Pecans:** Top the pie with candied pecans for a crunchy and sweet garnish.
* **Cinnamon Stick:** Garnish the pie with a cinnamon stick for a festive touch.
* **Enjoy with Coffee or Tea:** Butternut squash pie pairs perfectly with a warm cup of coffee or tea.
Storage Instructions
* **Refrigerate:** Store leftover butternut squash pie in the refrigerator, covered, for up to 3-4 days.
* **Freeze:** To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Troubleshooting
* **Crust is tough:** You may have overworked the dough. Be careful not to overmix it next time.
* **Crust is soggy:** You may not have blind baked the crust long enough, or the filling may have been too wet. Next time, blind bake the crust for a longer time and make sure to drain excess water from the squash puree.
* **Filling is cracked:** You may have overbaked the pie. Next time, bake the pie for a shorter time and check for doneness frequently.
* **Filling is too runny:** You may not have baked the pie long enough, or the filling may have been too thin. Next time, bake the pie for a longer time and make sure to use the correct amount of ingredients.
Nutritional Information (Approximate, per slice)
* Calories: 350-450
* Fat: 20-30g
* Saturated Fat: 12-18g
* Cholesterol: 100-150mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Fiber: 2-4g
* Sugar: 25-35g
* Protein: 4-6g
*Note: Nutritional information can vary depending on the specific ingredients used and the size of the slices.*
Conclusion
Butternut squash pie is a delicious and comforting dessert that’s perfect for fall. With its creamy texture, subtle sweetness, and warm spices, it’s sure to be a hit with everyone. Follow this recipe and enjoy a slice of autumnal bliss! Enjoy the process of creating this wonderful pie and savor the delightful flavors of the season. Happy baking!