Maple Butternut Pie with Candied Pecans
If you are trying to lower your sugar intake, but still want to enjoy tasty pies, then this recipe is for you! The pumpkin pie-style filling is lightly sweetened, then (for those who aren’t watching their sugar) we added maple syrup and candied pecans. You can always omit the syrup if you like, and just use plain pecans.
You can roast or steam the squash. Roasting is best since doesn’t add excess moisture into the squash (my oven was full at the time, so I steamed it). Roast at 400F for 15-30 minutes, or steam until tender, about 15 minutes. Set aside to cool, then puree until smooth in a food processor.
Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside.
Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans – you can use as little or as much nuts as you like. Pour the filling on top and bake at 375°F for about 45 minutes, until center is set. Allow to cool for 1 hour, then refrigerate until ready to serve.
Maple Butternut Pie with Candied Pecans
Ingredients
- 700 g butternut squash peeled, seeded, chopped (about 1/2 a medium sized squash or 4 cups chopped into 1" cubes)
- 3 eggs
- 1/2 cup full fat canned coconut milk
- 1/3 cup sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- Pinch salt
- 1/4 cup maple syrup
Instructions
- 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.
- Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside.
- Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans - just enough to cover pastry bottom.
- Pour the filling on top and bake at 375°F for about 45 minutes, until center is set.
- Allow to cool for 1 hour, then refrigerate until ready to serve.
Notes
Love your recipe but can you brake down the nutritional value carbs- calories etc. Tha nks
How does 700gms relate to cups?
Any problem with using fresh pumpkin for this recipe?
Can you translate the equivalent of 700g of squash?
Pumpkin or butternut squash, either works!
Its about 1 1/2 cups of pureed squash
About 4 cups of raw (1″cubes) squash diced, or 1 1/2 cups of cooked & pureed squash.
We do have nutritional information listed for all our recipes, it is available to those with a Premium Membership. For this recipe each slice has 297 calories and 46g carbs.
Can’t wait to try this
You should rename this ‘Gone-to-heaven’ pie! I dearly love Autumn baking! YUM!
I am more concerned about the hardest food item to substitute – eggs! My sensitivity to them is off the scale!
Katie. That sound good will try it.Is that a glutten free crust?
Yes, all the recipes on our site are gluten free. The link in the recipe is to the gluten free crust used for this pie.
Check out our article A Guide to Dairy & Egg Substitutions for some ideas.
Glad you enjoyed it! That’s great to hear, thanks for the feedback!