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–+ servings

Maple Butternut Pie with Candied Pecans

Marla Hingley
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.
5 from 1 vote
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Prep Time 35 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
Servings 8

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

Candied Pecans

    Pie Crust

      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

      If desired you can replace the butternut squash puree with 1 1/2 cups canned pumpkin puree.
      Tried this recipe?Let us know how it was!