Bourbon Maple Golden Acorn Squash Pie

Yes, it looks like pumpkin, but this beauty is a squash of a different kind! This bourbon maple golden acorn squash pie kicks the absolute pants off pumpkin pie!

Dish Count :: 1 Food Processor, 1 Sieve, 1 Saucepan,

1 Pie Plate, 1 Rolling Pin, 1 Microwave Dish

Bourbon Maple Golden Acorn Squash Pie - Pumpkin isn't the only squash to make a pie from! This acorn squash pie will beat the pants off your usual! - www.countrycleaver.com

Pumpkin spice latte count – 9. I have a problem. Unlike my dear friend, Allison, who is waging a one woman war against pumpkin spice, I am taking up a strong front for all things pumpkin-y. Every time that I have another PSL, she gets a photo of it and I get a anti-PSL meme of some variety. But now, she’s feeding the beast, and found me some Pumpkin Spice Fruit Loops that have well, met their demise as soon as they arrived on my doorstep. I wait all year long for pumpkin season, but what I don’t want to do it over look the fact that there are perfectly lovely squashes of other varieties out there!

Did you ever think you could use an acorn squash for a pie? They’re not just for stuffing things into or drizzling with honey and butter. It may take you a little extra time for steam your own squash, but the flavor is out of this world.

Bourbon Maple Golden Acorn Squash Pie - Pumpkin isn't the only squash to make a pie from! This acorn squash pie will beat the pants off your usual! - www.countrycleaver.com Bourbon Maple Golden Acorn Squash Pie - Pumpkin isn't the only squash to make a pie from! This acorn squash pie will beat the pants off your usual! - www.countrycleaver.com

My local store always has a pile of “ugly” fall squashes, you know the ones that aren’t pretty, round, or just one color – they’re gnarled looking, with wart looking things, and odd lopsided shapes.  It’s the same pile of squash in every store this time of year, but this year, I want to make a mission to make ugly food appealing, and use it in something other than what everything typically thinks of it. This pie seemed perfect – not to mention the golden acorn squashes were perfectly portioned for this project. Two large squashes was just enough for this pie.

The other thing with this pie is the bourbon barrel aged maple syrup. Ben and I live in the biggest wine tourist hub in Seattle, and we have a new whiskey distillery tucked in there who has made quite a name for themselves. Well, when I was wandering the grocery aisles, I realized they had a pure maple syrup that they aged in their old whiskey barrels. That was a penny I was more than willing to spend. If you can’t find specialty syrups, definitely add a couple tablespoons of bourbon to this blend. Or, if it’s not your speed – omit it entirely and just use pure maple syrup. Either way, this is a MUST make!!

 Bourbon Maple Golden Acorn Squash Pie - Pumpkin isn't the only squash to make a pie from! This acorn squash pie will beat the pants off your usual! - www.countrycleaver.com

Need more pie ideas?! I got you covered!

Mini French Silk Pies

Super Rick Mini French Silk Pies with Meringue - www.countrycleaver.com

Mini Southwest Chicken Pot Pies

Mini Southwest Chicken Pot Pies - Perfect for left over chicken or turkey! And who doesn't love pot pie!

Cranberry Dutch Apple Pie

Cranberry Dutch Apple Pie - www.countrycleaver.com

Yield: 1 9-inch Deep Dish Pie

Maple Bourbon Golden Acorn Squash Pie

Ingredients:

1 cup Whipping Cream


1 cup Milk


3 Eggs + 2 Yolks


1 1/2 tsp Vanilla


2 1/2 cups Acorn Squash Puree


3/4 cup Sugar


1/4 cup Pure Maple Syrup


2 Tbsp Bourbon (optional)


1 tsp Fresh Ginger, grated


2 tsp Pumpkin Pie Spice


1 tsp Salt


1 Pie Crust, partially baked and warm


Directions:

Using a sharp knife cut 2 golden acorn squashes in half. Scrape seeds out. Place in a microwave safe dish, and add 1/4 cup of water to the dish. Cover with plastic wrap, and leave one corner open for a vent. Microwave until fork soft and easy to scrape flesh of squash out.


Place squash into food processor and pulse until smooth, scraping down sides of food processor. Place the puree into a mesh sieve and press through to remove any of the fiber of the squash. Discard what remains behind.


Preheat the oven to 400 degrees. In a large bowl, whisk together cream, milk, eggs, yolks and vanilla until smooth.


In a large sauce pan, whisk together, acorn squash, sugar, maple syrup, bourbon, ginger, salt and pumpkin pie spice together. Bring the mixture to a simmer, and stir until the mixture is thickened and smooth - about 15 minutes.


Whisk the cream/milk mixture into the squash mixture, and heat until thickened. Pour once more through a mesh sieve, and discard anything left behind in the sieve.


Pour the mixture into warmed pie crust. Bake at 400 degrees for 10-15 minutes. Reduce the heat to 300 degrees and bake another 30-35 minutes, or until the center of the pie is only slightly jiggly and the temperature registers 175 degrees. Remove from the oven and place on a cooling rack.


Garnish with additional whipped cream and sprinkle with pumpkin pie spice. Serve.


Pie Filling Adapted from America's Test Kitchen Pumpkin Pie.


Pie Crust recipe from Kirsten Kubert of Comfortably Domestic