Honeynut Squash Pie
My honeynut squash pie recipes is based off of Sally’s Baking Addiction, however I roasted my own squash and cut back on the sugar a bit, since honeynut squash is naturally sweeter than your typical canned pumpkin. This recipe was a hit at our thanksgiving table and hope you enjoy it!
Ingredients:
Pie Filling
400g squash puree (4-5 honeynut squash)
3 large eggs
200g brown sugar
8g cornstarch
4g salt
1 Tbsp cinnamon
1 Tbsp ground ginger
1/2 Tbsp nutmeg
1/4 Tbsp ground clove
240 mL cream (1 cup)
60 mL milk (1/4 cup)
1 pie crust. I like this recipes from Inspired Taste
Extra’s
1 egg for egg wash
Method:
Pie Filling
Preheat oven to 375 F
Cut your squash in half lengthwise and remove seeds
Place on a parchment lined sheet tray cut side down and roast at 375F for about an hour or until fork tender
Once squash is roasted, scoop out the meat and place back onto the lined sheet tray without the skins intact and place back in the oven for 30 minutes to remove any excess moisture
Whisk together squash puree, 3 eggs, and brown sugar until combined
Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves and whisk until combined
Add heavy cream and milk- whisk vigorously until everything is combined
Blind bake your pie crust at 375 F: Line your pie crust with parchment paper then add pie weights or beans and bake for 10 minutes. Carefully remove parchment and weights then continue blind baking for another 8 minutes
Pour filling into the hot par baked pie crust. Apply egg wash to the edges of the pie crust and continue to bake at 375 F for an additional 50-60 minutes. Gently wobble the pie in the oven to check if it’s done. There should be minimal movement in the center. If crust is getting too dark you can place tinfoil around the edges to help prevent burning
Once the pie is finished, remove from oven and allow to cool for at least 2 to 3 hours before serving. Alternatively, cook prior and hold in the refrigerator overnight. This recipe will keep in the refrigerator for up to 5 days
