Chai Spiced Butternut Squash Pie Recipe with Gluten-Free Pecan-Walnut Crust

This pie tastes like the perfect blend of pecan pie and pumpkin pie — only it’s neither one and even better!Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!I remember the Thanksgiving when I was in culinary school.  I was in my third month of the pastry course, and I made pie after pie for my family’s feast.  Each one was more elaborate and prettier than the next.Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!I distinctly remember making dozens of intricately detailed maple leaves out of pie crust dough, and making fillings that took days to prepare.  And I loved every single second of it.

Almost 20 years, a husband, two kids, and a demanding puppy later, I don’t quite have that sort of time anymore. Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better! That’s why this pie is rustic looking — and to me that means it’s a bit messy — but only in the coolest, most beautiful way.  (Yes, the top edges of the crust might fall apart a bit while serving – that’s okay!)

While I can’t spend several hours delicately using the back of my paring knife to make tiny veins in the pie crust dough maple leaves, I can spend an hour or so assembling this sort of scrumptious pie. (Most of the prep time for this recipe is refrigeration and baking time.)Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!And let me tell you, it’s really scrumptious!  The pie crust is made almost entirely of nuts and it tastes like a delicious pecan pie — in and of itself!  Imagine topping that with another delicious pie — full of creamy, sweet butternut squash and chai spices.  I’m telling you, this is really over the top!Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!FYI, this pie was more orange in color the day it was baked.  The next day it’s equally as delicious, but less orange, and more brown.  Again, it’s rustic. 😉

4.3 from 3 reviews
Chai Spiced Butternut Squash Pie Recipe with Gluten-Free Pecan-Walnut Crust
 
Prep time
Cook time
Total time
 
For this recipe, the butternut squash can be roasted two days ahead of time -- and should be roasted at least 2 hours ahead. Here's How to Roast a Butternut Squash. (It takes about 1½ hours and is not included in the prep time for this recipe.)
Author:
Serves: 10
Ingredients
For the crust
  • 2 cups pecans
  • 1 cup walnuts
  • 5 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
For the filling
  • 1 (approximately 3-pound) roasted butternut squash -- you will need 4 cups squash purée (here's How to Roast a Butternut Squash)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon potato starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • pinch of salt
Instructions
For the crust
  1. Add the pecans and walnuts to a food processor fitted with the blade attachment and blend until it's just becoming -- but isn't quite -- a paste. They should be somewhere between a powder and paste, and should look like this:Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!
  2. Add the processed nuts to a medium-sized mixing bowl and add the melted butter, sugar, cinnamon, ginger, nutmeg and salt. Mix until everything is evenly blended and then press it into a 10-inch pie plate.
  3. It will be about ½-inch thick, thicker than a typical pie crust. Be sure to bring the crust on top of the top edge as it will shrink a bit during the baking time. Like this:Chai Spiced Butternut Squash Pie with Gluten-Free Pecan-Walnut Crust -- This pie tastes like the perfect blend of pecan pie and pumpkin pie. Only it's neither one and even better!
  4. Place the prepared crust in the refrigerator for at least 45 minutes, and during that time, preheat the oven to 350 degrees F.
  5. Once the oven is preheated and the pie has refrigerated for at least 45 minutes, place the pie plate on a baking sheet and bake until it's becoming golden and is sizzling, about 20 minutes. Remove from the oven and let it cool. Keep the oven on.
For the filling
  1. In a medium-sized mixing bowl, use a whisk to blend the 4 cups of butternut squash (see notes) purée with the sugar, eggs, egg yolk, potato starch, cinnamon, cardamom, ginger, cloves and pinch of salt.
  2. Once the crust is about room temperature, pour in the filling. Keeping the filled pie on the baking sheet, place it in the (still) preheated 350 degree F oven and very loosely, cover it with a piece of foil. (The foil should not be wrapped around the pie plate, it should be sitting on top, more or less.) Bake it this way for 1 hour, then remove the foil and bake until it's set, about 10 more minutes. When you move the baking sheet, it should no longer jiggle in the center. You can also stick a wooden skewer int he center -- it should come out clean when it's done. (Cooking times may vary.)
  3. Cool to room temperature and serve.
Notes
If your squash purée isn't smooth, you can blend it in a food processor with the blade attachment for about 30 seconds.

 

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

    • valentina says

      Truthfully, if you didn’t know, you would assume it’s pumpkin. 😉 I just love using freshly roasted butternut and it takes on the spices so nicely.

  1. says

    Well if this doesn’t take the cake (I mean pie). I love that it takes two expected holiday pies (pumpkin and pecan) and mashed them into one pie that’s totally new to me. GREG

  2. says

    Valentina, this was so delicious – thank you so much for sharing it at our meeting. The funny thing is my family came to visit right afterwards and everyone loved it so much they were arguing over the last slice! I just shared this link with my mom and my sister. : ) Great seeing you!

    • valentina says

      Oh my gosh, Jeanne, that’s SO nice! Thanks you! I’m so happy everyone liked it and thank YOU for sharing you delicious pies and your gorgeous home with all of us! XOXO

  3. Shannon Rose says

    If I were going to use a different crust for this filling would you recommend traditional or graham cracker? We don’t need gluten free in our house.

    • valentina says

      Hi Shannon, yes absolutely. I think a traditional pie crust would be great! Graham cracker delicious also, so whichever you prefer. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: