Maple Butternut Pie With Candied Pecans

1. 1

   Instructions

2. 2

   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 400u00b0F for 15-30 minutes, or steam for about 15 minutes, until tender. Set aside to cool, then puree until smooth in a food processor.

3. 3

   Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside.

4. 4

   Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans - just enough to cover pastry bottom.

5. 5

   Pour the filling on top and bake at 375u00b0F for about 45 minutes, until center is set.

6. 6

   Allow to cool for 1 hour, then refrigerate until ready to serve.

7. 7

   Notes

8. 8

   If desired you can replace the butternut squash puree with 11/2 cups canned pumpkin puree.

No additional tips available.