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.
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
- 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
- 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.