Description
Yes, it looks like pumpkin, but this beauty is a squash of a different kind! This bourbon maple golden acorn squash pie kicks the absolute pants off pumpkin pie!
Ingredients
Units
Scale
- 1 cup Whipping Cream
- 1 cup Milk
- 3 Eggs + 2 Yolks
- 1 1/2 tsp Vanilla
- 2 1/2 cups Acorn Squash Puree
- 3/4 cup Sugar
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Bourbon (optional)
- 1 tsp Fresh Ginger, grated
- 2 tsp Pumpkin Pie Spice
- 1 tsp Salt
- 1 Pie Crust, partially baked and warm
Instructions
- Using a sharp knife cut 2 golden acorn squashes in half. Scrape seeds out.
- Place in a microwave safe dish, and add 1/4 cup of water to the dish. Cover with plastic wrap, and leave one corner open for a vent. Microwave until fork soft and easy to scrape flesh of squash out.
- Place squash into food processor and pulse until smooth, scraping down sides of food processor.
- Place the puree into a mesh sieve and press through to remove any of the fiber of the squash. Discard what remains behind.
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together cream, milk, eggs, yolks and vanilla until smooth.
- In a large sauce pan, whisk together, acorn squash, sugar, maple syrup, bourbon, ginger, salt and pumpkin pie spice together.
- Bring the mixture to a simmer, and stir until the mixture is thickened and smooth – about 15 minutes.
- Whisk the cream/milk mixture into the squash mixture, and heat until thickened. Pour once more through a mesh sieve, and discard anything left behind in the sieve.
- Pour the mixture into warmed pie crust. Bake at 400 degrees for 10-15 minutes.
- Reduce the heat to 300 degrees and bake another 30-35 minutes, or until the center of the pie is only slightly jiggly and the temperature registers 175 degrees.
- Remove from the oven and place on a cooling rack.
- Garnish with additional whipped cream and sprinkle with pumpkin pie spice. Serve.
Notes
Pie Filling Adapted from America’s Test Kitchen Pumpkin Pie.
Pie Crust recipe from Kirsten Kubert of Comfortably Domestic