Honeynut Squash Pie with Bourbon Whipped Cream

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)!

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Honeynut Squash Pie with Bourbon Whipped Cream

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.

Course Dessert

Cuisine American

Keyword Dessert, Honeynut Squash, Pie

Prep Time 45 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Dough Chilling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

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

For the braided crust seen in this recipe:

1. Roll dough out to 1/8 inch thick. Using a pastry heel or knife, cut dough in to 1/4 inch wide strips.
2. Arrange three strips of dough next to each other, connecting them at the top. Braid dough.
3. Place braided dough over edge, pressing slightly to adhere. Brush braided edge with egg wash.
4. Freeze according to above instructions.