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Spiced Butternut Yule-Nog Pie combines tender rich butternut squash, frothy eggnog and spices worthy of any yuletide celebration! Any pie of this stature deserves a crust worthy of its reigning glory – Gingerbread Pie Crust! I have used gingersnaps for crusts as in Pumpkin Cookie Butter Pie, but no cookies today. Grandma’s Pie Crust was transformed in Gingerbread Pie Crust. You will love this spicy pie crust as much as I do and think of all the pies we could deck out with this: Apple Butter Pumpkin, Sweet Potato, even Classic Pumpkin Pie.
As far as the squash world is concerned, butternut is the filet mignon of winter squash. Butternut squash is what I consider a very smooth texture and naturally sweet flavor. And no, I did not just speak blasphemy because I do LOVE my pumpkin. However, I truly feel butternut is under rated, under loved, and this pie is its time to shine!
Every bite of this creamy eggnog loaded butternut pie will keep you wanting more. It’s a richer texture than other squash pies and you’ll be oh so very happy when you try it. Let me just say when it comes to eggnog, don’t use the “lite” version, get the “good” stuff. You know, the one that you don’t read the label because you want to enjoy the rich and creamy goodness in ignorant bliss. It’s worth every extra minute at the gym; January is coming soon enough.
For gluten free crust, you can use my Gluten Free Flour mix made with Bob’s Red Mill products. It’s a 1 to 1 substitute and is fairly easy to work with. See instructions below in the recipe for making pie crust leaf cutouts with gluten free dough.
Also, I have included instructions below for baking the butternut squash in the oven or Instant Pot. Both methods are easy and require little prep.
I felt that such a special pie needed a special and there was just enough dough left over to make some quick cut outs for the crust.
For a set of Mini Autumn Leaf Cookie Cutters, follow this link to Amazon, you will love them.
Spiced Butternut Yule-Nog Pie with Gingerbread Crust
Rich creamy butternut squash, frothy eggnog and spices served up in a spicy Gingerbread PieCrust worthy of any yuletide celebration!
8
1
hour50
minutesKeep the screen of your device on
Ingredients
- Gingerbread Crust
1-1/4 cups 1-1/4 flour (May substitute gluten free flour-see directions for leaf cutouts below)
2 tablespoons 2 pure cane brown sugar
1 teaspoon 1 ginger
1 teaspoon 1 cinnamon
1/8 teaspoon 1/8 baking powder
dash of dash salt
1/2 cup 1/2 cold butter, cut into pieces
2 tablespoons 2 molasses
3 tablespoons 3 water
shortening or shortening non-stick vegetable spray
- Spiced Butternut Yule-Nog Filling
2 cups 2 pureed butternut squash (see directions below for baking or Instant Pot methods)
3 eggs 3 beaten
3/4 cup 3/4 brown sugar
1-1/2 teaspoons 1-1/2 cinnamon
3/4 teaspoon 3/4 nutmeg
dash of dash salt
1 cup 1 eggnog (the good stuff, not the "light" version, live a little
1 tablespoon 1 pure vanilla
Directions
- Crust
- Coat a 9-inch pie plate with shortening or non-stick spray. (The molasses can make the pie crust stick to the plate if not coated.)
- Mix dry ingredients together. Cut in the butter with a fork until crumbly. Mix the water and molasses together and pour into dry ingredients all at once, stirring with a fork just until it forms a dough ball. There will be little pieces of butter, which is what you want for a flaky crust.
- On a heavily floured surface roll out dough, place in coated pie plate, crimp edges. Use the left over dough for leaf cut outs for edges. Brush the edge of teh crust with water and place cutouts around the edge.
- Butternut Filling and Assembly
- Preheat oven to 350 F.
- Using and electric mixer, add the squash, sugar, spices and eggs. Stir in the eggnog and vanilla and blend well.
- Pour into prepared pie shell and bake at 350 for 45 – 50. Because of the high sugar content (molasses) the crust burns easily, so place a pie shield or foil around edge of crust the last 15-20 minutes of baking time.
- Baked Butternut Squash – Instant Pot method
- For one 2.5 to 3 pound butternut squash,cut in half lengthwise, scoop out seeds and place cut side up. If the squash is too tall, cut the halves into half again.
- Add 1 cup water. Close IP and set dial to Seal. Press Manual pressure at HIGH for 15 minutes. When cycle has finished do Quick Release.
- When pressure is out remove lid. The squash will be super soft and skin will slide off. Drain & discard water. Yield about 2 to 2-1/2 cups squash.
- Baked Butternut Squash – Oven method
- Preheat oven to 375. Cut the butternut squash in half lengthwise and scoop out the seeds Drizzle with olive oil and place cut side down on parchment or silicone mat lined rimmed baking sheet.
- Add 1/2 cup water. Bake for uncovered for 40 to 45 minutes. Pierce with fork or knife to check if tender, add more baking time if necessary.
Notes
- When using gluten free flour pie crust for making leaf cutouts, roll out the pie dough onto parchment and freeze for 10 to 15 minutes before cutting leafs. Remove cutouts and place on separate parchment and re-freeze. Place them on the edge of pie frozen, they will bake perfectly from a frozen state.
