A Pie for A Fall Dinner: Squash Pie w/ Cinnamon Crumble & Bourbon Whipped Cream

October 2011

Who died and made pumpkin the princess of the pies?!?  There are so many other viable squash options for pie making.  I had dinner plans on the horizon and plenty of squash around the house.  Whether or not my friends were expecting dessert with dinner (they should have been if they know me at all), I had pie on the mind… then I had a little bourbon craving!

The Grand Recipe

With the exception of the bourbon whipped topping, each component of this recipe made a little more than necessary for one pie.  I put the extra dough in the freezer, the filling in the refrigerator and the crumble in an airtight container.  I have plans for these leftovers!  Remember my motto?  Leftovers are just new opportunities, and on top of that, I am the daughter of invention.  Stay tuned for the fall dinner I keep mentioning and maybe even a creation with those leftovers.  Ahem…most positively a creation with those leftovers!

Crust Ingredients
*Makes enough for two crusts

2 cups whole-wheat pastry flour
1/2 teaspoon salt
2 sticks organic, unsalted butter, chilled
1/2 cup local chevre
2-3 Tablespoons maple syrup
1 Tablespoon pure vanilla extract
1 Tablespoon organic almond extract
1 1/2 Tablespoons organic agave syrup
2 Tablespoons organic apple cider vinegar
3-4 Tablespoons cold water
Chocolate Chips, to taste

For the Crust

In a medium sized mixing bowl, whisk together the flour and salt.

Cut the butter into the flour until it resembles course meal.

In a separate bowl, whip together the maple syrup and chevre.

Cut the chevre into the flour mixture.

Add the vanilla, almond extract, agave syrup and apple cider vinegar.  Without over kneading, use a wooden spoon or spatula to combine until the dough starts to form.

Add the water, one Tablespoon at a time until the dough comes together.

Form into a disc, cover with foil or plastic wrap and chill for at least 30 minutes.

Turn the chilled dough onto a floured surface.  Divide it in two.  Use a rolling pin to roll out the dough.  Keep the other disc chilled until ready to use.  Press the dough into a buttered pie plan.

Chill the pie pan thoroughly.

Preheat the oven to 350 degrees.

Bake the chilled pie crust for about 10 minutes, until slightly golden.

Remove from the oven, and spread a layer of chocolate chips over the crust.  Return to the oven to melt the chocolate slightly.

Cinnamon Crumble Ingredients

1/2 cup whole-wheat pastry flour
1/2 cup organic quick-cooking rolled oats
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, cut into small cubes, cold

For the Cinnamon Crumble

Preheat the oven to 350 degrees F.

Combine the flour, oats, brown sugar, and cinnamon in a mixing bowl.

Add the butter cubes to the flour mixture.  Use your fingers to roll the butter until the butter and flour are well combined.

Pat the mixture evenly onto a small, parchment-lined baking sheet.

Bake until golden brown and crisp, about 15 minutes.

Remove and let cool.

Transfer to a cutting board and chop into small pieces.

Keep the oven on.

Filling Ingredients

3 large eggs (local/free-range)
3 large egg yolks (local/free-range)
3/4 cup organic light brown sugar
1/4 cup organic evaporated cane juice sugar
2 Tablespoons molasses

1 1/2 cups fresh butternut and acorn squash puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 Tablespoon fresh ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt

1 cup heavy cream
1/2 cup whole milk
2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted

For the Pie

Preheat the oven to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars and the molasses together in a medium bowl.

Mix in the squash puree, cinnamon, ginger, nutmeg, cloves, and salt.

Whisk in the heavy cream, milk, and vanilla extract.

Whisk in the butter.

Pour the squash mixture into the shell (there will be extra).

Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes.

Transfer to a wire rack and cool to room temperature, about 2 hours.

Bourbon-Maple Whipped Cream

1 cup local heavy cream, very cold
2 Tablespoons pure vanilla extract
2 Tablespoons pure maple syrup
2 Tablespoons bourbon

For the Bourbon-Maple Whipped Cream

Combine the cream, vanilla, maple syrup, and bourbon, in a large chilled bowl, and user an electric mixer to whip until soft peaks form.

Pipe onto the pie.

Serve to two lovely ladies over candlelight!

Leave a Reply

  • Dear Quelcy,

    I think I’m going to change my crust recipe to yours. I have to say that I would probably eat the crust on its own, solely based on your ingredients list.
    Admittedly, I am a fan of pumpkins. It’s possibly because we never had them growing up, at least not in dessert form, and so now in my adulthood I am obsessed. I just bought a pie pumpkin from a local farmers market (you should be proud) and will make a pie/possibly cheesecake with it this weekend.
    I can’t wait to visit you again and then maybe we can bake together! Or I can watch you bake, which is the most likely scenario. Either way, I’m sure I can learn a lot.

    <3

    S

    • <3 Sandra! Don't get me wrong, I still love pumpkins! Still do indeed! I hope you like the pie crust. I always try to eat a piece of crust by itself to make sure it's worth while, and I enjoyed my bit of this crust. Please do visit my kitchen quite soon! Or perhaps I will show up at your door wearing my baking tool belt and proceed to your kitchen and then directly to the fire pit!!

      <3
      QTK