Honeynut Squash (a hybrid of butternut!) serves center stage in this modernized take on a Thanksgiving favorite: pumpkin pie. The pie crust is spiked with cinnamon, and is oh-so-simple. Honeynut squash puree is sweetened up with maple syrup, and transforms in to the creamy filling with the addition of a few familiar ingredients. Don’t forget the whipped cream! This one pulls out all the stops, getting spiked with vanilla and bourbon.
Ever heard of Honey nut squash? I hadn’t either, until two months ago.
These little cuties are a hybrid of the familiar and favorite butternut squash. Similar to your standard pie pumpkin, they’re packed with Vitamin A, which means…..health food?
Basically. I mean, let’s count the healthy wins when we can.
Ok, back to this beautiful pie.
You guys – it’s so simple! Sure, they’re may be an extra step with roasting the honey nut squash. But in my defense, you’d be doing the same thing if you were baking a fresh pumpkin pie. So…..point, ME.
The honey nut squash is pureed and mixed with maple syrup, a little sugar, the standard soul-warming spices, sweetened condensed milk, and eggs. That’s it!
And this pie crust.
THIS. PIE. CRUST.
It’s your standard pie crust: butter, flour, a little bit of sugar. But to amp up the holiday warmth, I add some cinnamon as well.
Crust – prepped.
Filling – made.
Whipped cream?
Ohhhhh…..Bourbon whipped cream.
Creamy, sweet, and boozy. Has there ever been a more delicious topping for a pie?
Didn’t think so.
This Honeynut Squash Pie with Bourbon Whipped Cream wants you. Needs you. MUST HAVE YOU.
And you, my friend, must have IT.
Have a very Happy and pie-filled Thanksgiving (but get those greens too, yea? #balance)!
Honeynut Squash Pie with Bourbon Whipped Cream
Ingredients
For the cinnamon pie crust:
- 2 1/2 cups flour
- 2 Tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter (2 sticks)
- 1/2-3/4 cup Ice cold water
For the pie:
- 1 3/4 cup roasted honeynut squash flesh (from about 3 honey nut squash)
- 2 eggs
- 1 cup sweetened condensed milk
- 1/3 cup sugar
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
For the bourbon whipped cream:
- 1 cup heavy whipped cream chilled
- 2 Tbsp powdered sugar
- 1 Tbsp bourbon
- 1 tsp vanilla
Instructions
For the cinnamon pie crust:
- In a medium bowl, whisk together flour, sugar, cinnamon and salt. Add cold, cubed butter and work the butter into the flour mixture with hands or butter cutter. Mix until butter is incorporated, and the size of small peas.
- Slowly add ice cold water, starting with 1/2 cup. Mix with a wooden spoon until slightly combined. Dump dough out on to floured surface, gently kneading dough. If dough won't come together and is too dry, add a little more water. Form in to 2 disks, wrap in plastic wrap, and refrigerate at least one hour, up to 3 days in advance.
- When thoroughly chilled, remove one dough disk from refrigerator (reserve other disk for different pie!). On a floured surface, and with a floured rolling pin, roll out dough. Continue to rotate, so it doesn't stick to rolling surface. Ensure the dough is at least 12 inches wide (for a 9 inch pie pan).
- Gently lift dough in to pie pan, making sure to not tear dough. You can always patch them with extra dough, if needed. Prepare edge as you like! See notes for instructions for the braided crust seen in this recipe.
- Beat 1 egg and 1 teaspoon of water, brush dough. Freeze for 20 minutes, until firm.
- Preheat oven to 400 degrees. Remove dough from freezer. Add parchment paper to bottom of dough, avoiding any decorative edge you've done. Add pie weights or dried beans.
- Bake for 20-25 minutes, until crust is lightly golden brown. Remove from oven, and carefully remove pie weights or dried beans. Lower temperature to 325 degrees, and return pie crust to oven. Bake an additional 10 minutes, until entire pie crust is golden brown and dry. Allow to cool completely before filling with pie filling.
For the pie filling:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all ingredients. Use your standing mixer if you have one! Combine ingredients until thoroughly combined and smooth - you should have zero lumps!
- Pour filling in to prepared pie crust, and return to oven. Bake for 1 hour, or until center is set, and toothpick tester comes out clean.
For the bourbon whipped cream:
- Add chilled cream, bourbon, and vanilla to a large chilled glass bowl. Using a hand mixer, whip until mixture doubles in size. Add powdered sugar, and whip to combine.
Notes
- Roll dough out to 1/8 inch thick. Using a pastry heel or knife, cut dough in to 1/4 inch wide strips.
- Arrange three strips of dough next to each other, connecting them at the top. Braid dough.
- Place braided dough over edge, pressing slightly to adhere. Brush braided edge with egg wash.
- Freeze according to above instructions.
I’m sorry; am i just missing it somewhere? please tell me the directions for the filling. how long does it cook and at what temperature? many thanks.
Hi Rebecca! Thanks for your comment! I made some adjustments to the recipe instructions – take a look and let me know if you have any questions. I’d love to know how you like the recipe – this is one of my favorites during the holidays!
Delicious pie.; I plan to make it again and again. But 30 minutes at 350 is not anywhere near enough time for the custard to set. Using a par-baked shell, I clocked 50-55 minutes to get it set with the merest jiggle at the center. And I am sure of my oven’s true temperature, as I bake regularly getting good results, and use a second thermometer for redundancy. You might want to give the time as 45 minutes, with 5 minute checks thereafter, or give a range of timing. I’m thinking of the poor novice who has one oven and hopes to get a turkey in the minute the pie comes out. Half an hour could really throw him/her off.
Carol, thank you so much for these notes and feedback! I haven’t made this recipe in a while, and in looking back, you’re totally right: 30 minutes seems way too short! Really appreciate you sharing this: I’m going to update the recipe to reflect your suggestions 🙂
I just completely changed the game at thanksgiving with this recipe. It came out incredibly. Thank you for evangelizing this squash to the world. We’ll be chasing the honeynut squash dragon (they’re a bit hard to find still) for years to come.
I ended up having to deviate slightly – used Dr. Bill’s Cane & Maple Syrup instead of the specified sugar + maple syrup, and then the only condensed milk we had was also maple syrup flavored. I think I added in less syrup to compensate and it perfect, not too sweet at all. We also made a normal pie crust – next year I’ll try with the cinnamon one. The whipped cream was also incredible.
Clearly, the only thing I’ll have to change next year is going to the farmer’s market earlier to get better honeynut squash… by the time late november around all Siena Farms (of Sudbury, MA) was selling were these tiny babies and I had to put 6 in for a pie! 😂
Thank you again for this recipe. Simply stunning, and makes pumpkin pie have way more flavor.
Roger, WOW! I can’t describe my excitement after reading this! Honeynut squash has been tough to find this year: I agree with you there. What great swaps! I’ve never seen maple flavored sweetened condensed milk, I bet that added incredible flavor! So happy to hear it turned out for you! Happy Holidays!
Another year, another winner! Hardest part consistently is finding a place that isn’t flat out of honeynut by Thanksgiving… everything else just comes together. I win over skeptics in a heartbeat. Thanks again!