Butternut Squash Pie with Clove Infused Whipped Cream
Butternut Squash Pie Topped with Fresh Whipped Cream that is Subtly Infused with Clove to Delight The Tastebuds
The best pumpkin pie, is made from butternut squash.
Sure, you could open that ubiquitous can – what could be easier? But with just a little bit more effort you’ll be rewarded with so much more flavor – and you’ll never go back to that can once you do.
The secret is roasting. Simply cut and seed the squash and roast it in unattended in the oven. This process results in a deep, delicious flavor and dries out the squash too (no watery filling here!). A quick puree in the blender or food processor and it’s ready to be added to the rest of your ingredients and poured into your crust.
Speaking of which – we’ve upgraded the crust too, swapping the traditional pie dough for an even easier (and dare we say more flavorful?) gingersnap cookie crust. These crunchy, slightly spicy cookies complement the mellow filling perfectly and hold up under the filling without getting soggy.
Finish your beautiful tart off with a clove-infused whipped cream. Infusing cream is easy to do and subtly lifts the flavor of one-note heavy cream. Warm cloves are the perfect pairing for the squash filling!
Butternut Squash Tart with Clove Infused Whipped Cream
1 1/2 cups heavy cream, divided
10 whole cloves
1 stick (8 tablespoons) unsalted butter
1 pound gingersnap cookies (about 65 cookies), very finely ground
3 large eggs, room temperature
2 cups cooked and pureed butternut squash (see Note, below)
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon, plus extra for dusting
1/4 teaspoon ground cloves
1/2 teaspoon fleur de sel ( or sea salt of your choice)
2 tablespoons confectioner’s sugar
Place the cloves into a bowl with 1 cup of the heavy cream; cover and refrigerate overnight.
Pre-heat oven to 325 degrees; line a baking sheet with foil or parchment paper.
In a large heatproof bowl melt the butter either in the microwave or over a pan of simmering water. Add the ground gingersnaps and stir to thoroughly combine. Press into a 10” tart pan with removable bottom, place the pan on your prepared baking sheet and bake for 8 – 10 minutes. Let cool slightly; wipe out the bowl.
Raise the oven temperature to 350 degrees.
Whisk the eggs in your wiped-out bowl, till just combined. Whisk in the butternut squash, granulated sugar, brown sugar, cinnamon, cloves and salt. Whisk in the remaining 1/2 cup heavy cream. Pour the filling into your pan and bake till set in the center, about one hour (you can start checking after 45 minutes). Transfer pan to a wire rack and let cool (may be kept covered, overnight, at room temperature).
Strain the cream into a bowl and discard the cloves. Beat with the confectioner’s sugar till soft peaks form, and pipe or spread atop the cooled tart. Dust with cinnamon and serve.
Note: To make your own butternut squash puree: Pre-heat the oven to 375 degrees; line a baking sheet with tin foil and spray with non-stick cooking spray. Halve and seed a medium butternut squash and cook, cut sides down, for one hour. When cool enough to handle scoop out the flesh and puree in a food processor. Any leftover squash can be frozen for later use.