Butternut Squash Pie with Cinnamon-Brandy Whipped Cream #SundaySupper

Butternut Squash Pie with Cinnamon-Brandy Whipped Cream

Welcome to Sunday Supper! This week we are Squashin’ Winter with winter squash. We could make anything we wanted, so long as it involved one of the winter squashes. After some internal debate, I chose to go with this lovely butternut squash pie. I am certainly no stranger to butternut squash, but having it in dessert form was a first for me. I’m certain it won’t be a last.

roasting butternut squash

This pie was incredible! I know it kind of looks like pumpkin pie, and yes, the ingredient list and the method was extremely similar to making pumpkin pie. But it truly did taste different from its more ubiquitous pumpkin cousin.

butternut squash, before baking

As an aside, thank goodness it didn’t taste just like pumpkin pie, because if I can be perfectly frank with you, this was a lot more work than your average pumpkin pie! Well, maybe not this pumpkin pie, but most of them, yes. So had it tasted identical to pumpkin pie, where you just open a can, I might have been a bit irritated. But, no need for any annoyance whatsoever, as this pie tasted distinctly like butternut squash. It was so delicious, a nice change-up from the usual, and worth the extra effort. Though I’m seeing cans of butternut squash in the stores these days, so I’m sure you could always use that and cut back on the work.

Butternut Squash pie

Okay, confession time. At first, I’d planned to not tell you this, but integrity got the better of me, and I must admit that I came up with this whipped topping to hide a giant crack in the middle of my pie. I couldn’t believe that happened, I was so horrified! It’s like a Grand Canyon in the middle of my otherwise beautiful pie! So I hid it with a delicious, spiked whipped cream, something I would recommend even if your pie doesn’t crack open on you.

my cracked pie :(
{Oh the humanity…}

Recipe notes: this pie is fairly straightforward, just a few notes. I made a rather thin layer of the whipped topping, simply because I hadn’t planned on Moses parting my pie down the middle, and I only had half a cup of cream to begin with. Feel free to double the cream recipe and pile it high! Secondly, as written you’ll probably have leftover pie filling; pour it into an oven-proof gratin dish and bake it alongside the pie, for about half the total baking time. You’ll have an adorable little custard cup waiting on you!

butternut squash pie

And don’t forget to check out the rest of the fabulous Sunday Supper team! As always, I’ve linked to them below the recipe.

butternut squash pie

{One year ago: Balsamic and Beer-Braised Short Ribs}

Source: adapted from Tracey’s Culinary Adventures

2 pound butternut squash, halved lengthwise, seeds removed
1/2 cup milk
4 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon brandy
1 cup heavy cream
one 9-inch prebaked pie crust

½ cup heavy cream
1 tbs brandy
1 heaping tbs confectioners’ sugar
Pinch of ground cinnamon
Extra ground cinnamon for dusting top of pie

Preheat the oven to 400 F. Line a baking sheet with a silpat or parchment paper.
Place the squash halves on the prepared baking sheet, skin side down, and bake until the squash is tender, about 45 minutes. You should be able to insert a paring knife into the thickest part without meeting resistance. Remove from the oven and decrease oven temperature to 375 F.
Let the squash cool slightly, just until you can handle it, then scoop the flesh into the bowl of a large food processor. Add the milk and 1 egg. Puree the squash until it is mostly broken up and becoming smooth. Now add the remaining eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla and brandy and puree until combined. Stop and scrape down the bowl as necessary. Once this mixture is smooth, add the cream and puree again just to combine.
Pour the filling into the prebaked pie shell. Bake until the filling is just barely set in the center – it should be jiggly but not liquidy – about 30-35 minutes. Let it cool to room temperature before adding the whipped cream.
Meanwhile, make the whipped cream. Pour the heavy cream into a clean bowl, and use an electric mixer to beat it until soft peaks form. Now add the brandy, sugar, and pinch of ground cinnamon and beat again until stiff peaks form.
To assemble, dollop the whipped cream into the center of the pie, and use an offset spatula or butter knife to evenly spread it evenly around the pie. I like to leave a little bit of the pie peaking out at the edges. Dust with a pinch of cinnamon in the center.

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Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

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7 responses to “Butternut Squash Pie with Cinnamon-Brandy Whipped Cream #SundaySupper

  1. Love your charming pie, fissure and all!

  2. Nice twist on the pumpkin classic!

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