Squash Pie
it's pumpkin spice season, so here is my PSA to inform you that this is the ultimate way to bake this holiday staple.
It might surprise you that I was the pickiest eater growing up. The first time I tried Pumpkin Pie was in the last five years, not sure what took me so long because what’s not to love in Pumpkin Pie, warming spices, creamy texture, rich flavor, crunchy crust and whipped cream…sold!
When I moved into my new home in LA last year, and single as can be, I felt it was time to host my first family Thanksgiving. Among the many atypical elements of the dinner like no turkey, and grilled salmon and beef tenderloin instead, was my choice of a single Thanksgiving dessert. I decided my dessert would not be Pumpkin Pie but a Squash Pie because based on my research it is a superior version of a classic, and I now agree.
Fast forward to what can only be described as a family Thanksgiving, a bit of family drama, a few tears shed, a beautiful table, and a delicious dinner and a table full of good friends and family. It was time for dessert – I apprehensively sliced a piece for everyone. It was not only my first attempt at a pumpkin pie but an attempt with a lot of creative liberties and no back-up options, bold choice. Each bite was a spoonful of fall, and the most heavenly version of Pumpkin (squash) Pie.
So this is my PSA to encourage you to make this Squash Pie from scratch, and the crust too.
There are a few things I learned from last year and my recent test of the recipe that I adjusted for you.
The crust: last year I made pistachio crust, the coarseness of the crust from the pistachios caused it to be more crumbly than desired, but tasted great. This year I made it a Hazelnut Shortbread dough as the crust, while it is still more crumbly than basic pie dough to work with it is a much more cooperative. I love the nutty, cookie crust with the creamy texture and richness of the pie. You can make the crust up to a few weeks in advance and stored in the freezer and allow to thaw in the fridge and keep the dough chilled until you’re ready to bake it off. Yes, you could use a store-bought crust in a pinch.
The filling: you’ll want to source Butternut Squash and if you can find it Honeynut Squash which you can often find at the farmers market and look like mini Butternut Squash. I used those last year and preferred the taste to exclusively Butternut Squash (both are still 100% out of this world). Yes, you can use pre-peeled and chopped Butternut Squash but you’ll need to adjust the weight, see note in recipe.
The good stuff: finally, I recommend adding a dash of booze, you’ll need a classic dark Rum, not a black or clear rum. Amaro would also be great. When making whipped cream, add a big soup-spoon scoop of creme fraiche to the heavy cream, and a pinch of flaky salt. If you like the cream slightly sweet add 1 tablespoon of granulated sugar, otherwise omit the pie is sweet enough.
