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.
Ingredients
  • 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
Instructions
  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.
Notes
If desired you can replace the butternut squash puree with 1½ cups canned pumpkin puree.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/maple-butternut-pie/