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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!

Butternut Squash Pie with Nut Crust

This pie tastes like the perfect blend of pecan pie and pumpkin pie -- only it's neither one and even better!

For this recipe, the butternut squash can be roasted two days ahead of time -- and should be roasted at least 6 hours ahead. Here's How to Roast a Butternut Squash. (It is not included in the prep time for this recipe. You can also purchase butternut squash purée.

Course Dessert
Cuisine American
Keyword gluten-free Thanksgiving recipes, pies for Thanksgiving
Prep Time 3 hours 45 minutes
Cook Time 1 hour 10 minutes
Refrigeration 45 minutes
Total Time 5 hours 40 minutes
Servings 10
Calories 412 kcal
Author Valentina K. Wein

Ingredients

For the crust

For the filling

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.

  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 1/2-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.

  4. Place the prepared crust in the refrigerator for at least 45 minutes, and during that time, preheat the oven to 350°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°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.

Recipe Notes

If your squash purée isn't smooth, you can blend it in a food processor with the blade attachment for about 30 seconds.

To save time, you can buy butternut squash purée.

If you don't have, or can't get potato starch, you can use corn starch. Mix 1 tablespoon with 1 tablespoon of water, before adding it to the filling.