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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 700g 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
Method
- 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 11/2 cups canned pumpkin puree.