Butternut Squash And Pecan Pie Recipe Recipe

Name: Butternut Squash And Pecan Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 6 Tablespoons all purpose flour; 1 tsp sugar; 1/2 tsp salt; 1/4 c. chilled unsalted - (1/2 stick); 1 tsp into pie; 1/4 c. chilled vegetable shortening - cut; 2 1/2 Tbsp. ice water; 1 tsp cider vinegar; 1 x 1 1/4 lb butternut squash; 2 x extra-large Large eggs; 1/2 c. packed golden sugar; 1/2 c. whipping cream; 1 x rounded t all purpose flour; 1 tsp grnd cinnamon; 1/2 tsp vanilla extract; 1/4 tsp grnd ginger; 1/8 tsp grnd cloves; 1/4 c. packed golden sugar; 1 x extra-large egg; 2 Tbsp. light corn syrup; 1 Tbsp. light unsulfured molasses; 1/2 tsp vanilla extract; 1/3 c. coarsely minced pecans (about 3 e toasted pecan halves whipped cream (opt.)

Servings: persons

1 c. plus 6 Tablespoons all purpose flour
1 tsp sugar
1/2 tsp salt
1/4 c. chilled unsalted - (1/2 stick)
1 tsp into pie
1/4 c. chilled vegetable shortening - cut
2 1/2 Tbsp. ice water
1 tsp cider vinegar
1 x 1 1/4 lb butternut squash
2 x extra-large Large eggs
1/2 c. packed golden sugar
1/2 c. whipping cream
1 x rounded t all purpose flour
1 tsp grnd cinnamon
1/2 tsp vanilla extract
1/4 tsp grnd ginger
1/8 tsp grnd cloves
1/4 c. packed golden sugar
1 x extra-large egg
2 Tbsp. light corn syrup
1 Tbsp. light unsulfured molasses
1/2 tsp vanilla extract
1/3 c. coarsely minced pecans (about 3 e toasted pecan halves whipped cream (opt.)

1
FOR CRUST: Combine flour, sugar and salt in large bowl.
2
Add in butter and shortening and rub in with fingertips till mix resembles coarse meal.
3
Mix ice water and cider vinegar; pour over flour mix and toss till moist clumps form.
4
Gather dough into ball; flatten into disk.
5
Wrap in plastic and chill 45 min.
6
(Can be prepared 1 day ahead.
7
Soften slightly at room temperature before rolling.)
8
FOR SQUASH FILLING: Preheat oven to 350 F. Cut squash in half lengthwise.
9
Scrape out seeds.
10
Place cut side down in baking dish.
11
Bake till tender when pierced with knife, about 1 hour.
12
Cold completely.
13
Scrape squash into processor, discarding peel.
14
Puree squash till smooth.
15
Measure 1 C squash puree into medium bowl.
16
Add in remaining ingredients; whisk till smooth.
17
Roll out dough on floured surface to 1/8-inch-thick round.
18
Transfer to 9-inch diameter glass pie dish.
19
Press dough gently into dish.
20
Trim dough, leaving 1/2-inch overhang.
21
Fold edge under and crimp decoratively, forming high-standing rim.
22
Freeze till hard, about 15 min.
23
FOR PECAN FILLING: Whisk first 5 ingredients in small bowl till blended.
24
Fold in 2/3 C minced pecans.
25
Position rack in bottom third of oven and preheat to 400'F.
26
Spread pecan filling in crust.
27
Bake till filling is set and slightly puffed, about 20 min.
28
Cold 10 min.
29
Pour squash filling over pecan layer and smooth top.
30
Bake2 75

1030

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 c. plus 6 Tablespoons all purpose flour, 1 tsp sugar, 1/2 tsp salt, 1/4 c. chilled unsalted - (1/2 stick), and more.

Yes, Butternut Squash And Pecan Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash And Pecan Pie Recipe

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