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Salted Honeynut Squash Pie

The sweetest squash has now become the best, creamiest 'pumpkin' pie. Honey Nut Squash adds its unique sweetness to this filling, and Maldon salt is the perfect finish to balance it all out.

Course Dessert
Cuisine American
Keyword autumn, honeynut squash, pie
Prep Time 1 hour
Cook Time 1 hour
Resting time 4 hours
Servings 8

Ingredients

  • 1 recipe of my Perfect Pie Crust recipe see archives or link in Recipe Notes below
  • 4 medium eggs
  • 1 1/4 cups Honeynut butternut squash purée see Notes below
  • 2 tsp pure vanilla extract
  • 2 tbsp golden brown sugar
  • 1 tbsp cornstarch or arrowroot starch or a bit more, depending on how loose your purée is
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 3/4 tsp kosher salt
  • 1/2 cup pure maple syrup go up to 2/3 cup if you are using a different squash purée
  • 1 cup heavy 35%-40% cream
  • egg wash 1 egg mixed with a bit of water
  • 1-2 tbsp of raw or turbinado sugar
  • 1 tsp Maldon Sea Salt for finishing
  • Sweetened whipped cream for garnish

Instructions

  1. Preheat the oven to 375F (190C)
  2. Roll out 1/2 of the pie pastry and line a 9 inch pie plate. Crimp as desired. Chill till needed
  3. Roll the other 1/2 of the pie pastry to almost as thin (about 1/6 inch thick) as your pie crust. Cut out shapes as desired (cut out more than you need- some may brown too much in the oven). Place these on a parchment lined baking sheet and refrigerate till needed.
  4. In a large bowl, whisk the eggs till frothy.
  5. Add the squash purée and vanilla, and blend well.

  6. In a small bowl whisk together the sugar, starch, spices, and salt. Add this to the squash mixture.

  7. Add the maple syrup. Whisk well. Finally, stir in the cream.
  8. Place the chilled pie shell onto a baking sheet. Run a bit of egg wash along the edges of your crimped pie shell. Sprinkle the edges with a bit of your raw or turbinado sugar.
  9. Pour the filling into the pie shell. If there is extra, fill a ramekin dish with the extra and bake alongside the pie till they are set. (I got enough to almost fill one 4 inch ramekin)
  10. Bake on the middle rack. Bake for 50-60 minutes, rotating the pie after about 30 minutes to ensure even browning of the crust. Check at 50 minutes, you never know what your oven is like.

  11. When the edges are puffed up, and the centre of the pie jiggles only slightly, when the baking sheet is moved, the pie is ready.

  12. Finish with a scattering of the salt flakes.

  13. Cool on a wire rack.
  14. While the pie is baking, remove the chilled 'cookies' from the fridge.
  15. Brush each with a bit of egg wash, and sprinkle with raw or turbinado sugar.
  16. Bake at 375F till golden, about 15-20 minutes. Remove and cool on the rack for about 30 minutes.
  17. Place the cooled cookies onto the cooled set custard in a pattern appealing to you.
  18. Once the pie is at room temperature, you can cover it loosely with plastic wrap and keep in the fridge till ready to serve.

Recipe Notes

Perfect Pie Pastry recipe.

To roast your own pumpkin, squash (or yam, as in my first attempt!): Simply cut the gourd(s) or squash(s) in half, remove any seeds, and rub olive oil into it. Place them cut side down onto a baking sheet. Roast in a 400F oven till soft. Scoop out the flesh and purée till smooth. Depending on how dry the squash is, you may need to add 1 tsp or so of water. But don't be in a rush to add too much water. You would rather have a firmer purée than too loose. Feel free to make the purée in advance, even the day before. and store in a sealed container in the fridge till needed.  For this pie, expect to roast off 2-3 honey nut squash.