Maple Butternut Pie with Candied Pecans
Author: Marla Hingley
Prep time: 35 mins
Cook time: 1 hour
Total time: 1 hour 35 mins
This pumpkin pie-style filling is not very sweet, which is why we added the syrup and candied pecans. You can always omit the syrup if you like, and just use plain pecans.
  • 700g butternut squash, peeled, seeded, chopped (about ½ a medium sized squash or 4 cups chopped into 1" cubes)
  • 3 eggs
  • ½ cup full fat canned coconut milk
  • ⅓ cup sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • Pinch salt
  • ¼ cup maple syrup
  1. Roast or steam squash until tender - roasting is best since it doesn't add excess moisture, but both will work out fine. In oven bake at 400°F for 15-30 minutes, or steam for about 15 minutes, until tender. Set aside to cool, then puree until smooth in a food processor.
  2. Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside.
  3. Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans - just enough to cover pastry bottom.
  4. Pour the filling on top and bake at 375°F for about 45 minutes, until center is set.
  5. Allow to cool for 1 hour, then refrigerate until ready to serve.
If desired you can replace the butternut squash puree with 1½ cups canned pumpkin puree.
Recipe by Gluten Free Club at