This butternut squash pie is one of our best pie recipes
Photo by Denny Culbert

Serves 8

    For the pecans
  • 1 egg white
  • 1 tablespoon water
  • 1½ cups pecans
  • 1 teaspoon flaky sea salt
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • For the cream
  • 1 cup cold whipping cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon toasted coriander seeds
  • ½ vanilla bean
  • 1 teaspoon vanilla extract
  • For the filling
  • 2 cups roasted butternut squash
  • 1 cup heavy cream
  • ½ cup milk
  • 4 eggs, beaten
  • ¾ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • pinch of salt
  • 1 teaspoon vanilla
  • 1 tablespoon brandy
  1. If you are making your own crust, start with the recipe here: Pie Crust Recipe
  2. Make the pecans: Reduce oven to 250 degrees. Line a large sheet pan with parchment or a silicone baking mat. In a mixing bowl, whisk together egg white and water until frothy. Add pecans, salt, sugar, cinnamon, and cardamom. Mix to thoroughly coat pecans in egg white mixture. Place on baking sheet in a single layer. Bake for 45 minutes, making sure to toss nuts with a spoon every 10 minutes. Sugar should crystallize and nuts will be crunchy once they’ve cooled. For garnishing, you can leave them whole or chop them up. (Pecans can be stored in an airtight container for up to 2 weeks.)
  3. Make the cream: Combine cream, sugar, coriander, and vanilla bean in a container. Refrigerate for 2 hours or overnight to steep. Just before serving, strain and whip cream until soft peaks form.
  4. Make the filling: Heat oven to 400 degrees. Slice squash in half lengthwise and place flesh side down on large sheet pan. Roast until fork tender. Scoop out 2 cups of flesh and puree in a blender or food processor until smooth. (Reserve remainder of squash for another use or freeze.) Reduce oven to 375 degrees. To squash, add cream, milk, eggs, sugar, spices, salt, vanilla, and brandy.
  5. Puree or whisk until smooth and pass through a small sieve directly into prebaked pie crust. Bake for 35 to 45 minutes, until slightly puffed and jiggly. Top with whipped cream and sprinkle with pecans.
  • Recipe by Christina Balzebre, owner of Levee Baking Company in New Orleans

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