Honeynut Pie with Cream Cheese Swirl + Salted Maple Whip

 

Step aside, pumpkin...there’s a new squash pie on the table this year!

Honeynut squash is a smaller cuter butternut that’s bred for more sweet, concentrated flavor. So this Thanksgiving, I’m simply breaking up with pumpkin for honeynut and I think you will too.

Use your favorite pie crust recipe, or buy pre-made frozen dough (and don’t let anyone at your Thanksgiving table judge you for doing so). Melissa Clark’s NY Times recipe is great for this - one more piece of the pie that comes together in the food processor! If you’re using salted butter just omit the salt in the recipe. And homemade or not ... if you want crisp, flakey crust ... it must be par-baked! More on that here.

 
Ingredient List:

Honeynut Filling:
2 cups honeynut squash puree (from 3 honeynut squash)
¾ cup light brown sugar
1 tbsp pumpkin pie spice
1 tsp kosher salt
½ tsp vanilla extract
3 eggs
1 cup heavy cream
Neutral-flavored oil (safflower, vegetable, canola)

 

Cream Cheese Swirl:
½ cup cream cheese
¼ cup milk
1 tbsp maple syrup
1 tsp all purpose flour

 

Salted Maple Whip:
2 cups heavy cream
2 tbsp maple syrup
1 tsp kosher salt 

 

Steps:

First, roast your squash...

  1. Preheat your oven to 425° and line a baking sheet with parchment.
  2. Cut the stems off the squash; halve them lengthwise and discard the seeds.
  3. Coat the squash very lightly in oil and place it cut side down on the tray.
  4. Roast for 25-30 minutes until soft through; flip them over to cool a bit before pureeing. 

While the squash is roasting, make the cream cheese swirl…

  1. Add cream cheese, milk, flour and maple syrup to the food processor and whip until smooth and glossy; set aside.

While the squash is cooling, par-bake your crust...

  1. Once your pie dough is ready in the dish, carefully line it with parchment paper and fill it with dried beans or pie weights.
  2. Bake at 425° for 12-15 minutes, until the edges barely start to brown.
  3. Remove the parchment and weights then bake for 5 more minutes.

And while you’re par-baking the crust, make the filling…

  1. Scoop the squash from its skins into a food processor and puree until completely smooth.
  2. Measure two cups of puree, then blitz that in the processor with the brown sugar, pumpkin pie spice and salt.
  3. In a pot, cook the puree mixture over medium-low heat for about 5 minutes, stirring very frequently until it thickens and becomes glossy.
  4. Whisk the eggs in a small bowl.
  5. Gradually whisk a few spoonfuls of the puree into the eggs to temper them.
  6. Slowly whisk the eggs, cream and vanilla into the pot with the puree.

Now, assemble your pie while the crust and filling are warm…

  1. Pour the honeynut filling into the pie crust.
  2. Drizzle on that cream cheese swirl! Circles, zig zags, dots all over...you’re the Jackson Pollack of pie.
  3. Place it in the oven, then immediately turn the temperature down to 375°.
  4. Bake for 50-60 minutes; the filling will seem slightly wobbly, but it will set as it cools.
  5. Let the pie cool for at least two hours!

And finally, the salted maple whip…

  1. Use a stand mixer, hand mixer or a whisk in a bowl to whip the heavy cream, maple syrup and salt until it forms stiff peaks.

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