Butternut Squash Pie With a Maple Walnut Crust

Butternut squash pie recipes vary according to personal tastes. A properly made butternut squash pie has a rich flavor and thick texture. Serving the butternut squash pie in a maple walnut crust increases the richness of the dessert and gives it a pleasant texture. Serve the butternut squash pie with a dollop of whipped cream or sprinkle crushed walnuts over the filling to add more flavors to the dessert. Does this Spark an idea?

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Large butternut squash
Cutting board
Knife
Spoon
Baking pan
Aluminum foil
Fork
Food processor
Measuring cups
Bowls
1/4 cup walnuts
1/2 cup softened butter
1/3 cup confectioner’s sugar
1 large egg
1/2 cup almond flour
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Plastic wrap
Rolling pin
9-inch pie pan
1 cup packed light brown sugar
3 large eggs
3/4 cup evaporated milk
1/3 cup whipping cream
1/2 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon melted butter
1 teaspoon vanilla extract
Pie rack

Instructions

- 1
  
  Heat the oven to 400 degrees Fahrenheit.
- 2
  
  Rinse butternut squash under cool running water. Place the squash on a cutting board.
- 3
  
  Slice the squash in half lengthwise. Remove the seeds with a spoon and cut the stem off the squash.
- 4
  
  Line a baking pan with aluminum foil. Turn the squash over to place the cut side down onto the baking pan.
- 5
  
  Pour 1/2 cup of water into the baking pan. Drape aluminum foil over the squash to prevent it from burning.
- 6
  
  Bake the butternut squash for 50 minutes or until a fork pierces it easily. Remove the squash from the oven and let it cool completely.
- 7
  
  Mash the squash with a spoon or place it in a food processor. Pour 1 1/2 cups of the butternut squash into a bowl and place it off to the side.
- 8
  
  Place 1/4 cup walnuts into a food processor to crush them.
- 9
  
  Add 1/2 cup of softened butter and 1/3 cup of confectioner’s sugar to a bowl. Mix until the sugar and butter are combined completely.
- 10
  
  Add 1 large egg, 1/2 cup almond flour, 1/2 teaspoon salt, crushed walnuts and 1 1/2 cups of all-purpose flour into the butter mixture. Combine the ingredients until the dough forms.
- 11
  
  Wrap the dough with plastic wrap. Chill the maple walnut dough for 1 hour in the refrigerator.
- 12
  
  Heat the oven to 325 degrees F. Roll the dough to 1/8 inch thick on a floured surface. Place the dough into a 9-inch pie pan and cut off the excess dough. Pierce the dough with a fork to prevent air bubbles from forming and bake for 25 minutes or until golden brown.
- 13
  
  Allow the pie crust to cool. Move the oven rack to the middle of the oven. Heat the oven to 350 degrees Fahrenheit.
- 14
  
  Combine the squash with 1 cup of packed brown sugar. Add three large eggs, 3/4 cup evaporated milk, 1/3 cup whipping cream, 1/2 teaspoon ground nutmeg, 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1 tablespoon melted butter and 1 teaspoon vanilla extract to the bowl.
- 15
  
  Stir all the ingredients until well combined. Pour the butternut squash pie filling into the walnut crust.
- 16
  
  Bake for 45 minutes at 350 F or until the filling sets. The pie sets when it looks like a light custard and a knife inserted into the middle of the pie comes out clean. Place the pie on a rack to cool before you serve it.