Butternut Custard Pecan Pie
- 2 cups pecan halves, divided
- 1 tablespoon coconut oil, plus more for the plate
- 1 tablespoon plus 1/2 cup pure maple syrup
- 2 cups cooked, mashed butternut squash
- 3 large eggs
- 1 cup unsweetened plain almondmilk or cashewmilk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
Preheat the oven to 350°F. Oil a deep 9-inch pie plate with coconut oil; set aside.
In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized.
Add oil and 1 tablespoon of the maple syrup.
Pulse just until combined, then transfer pecan mixture to the prepared plate and press into the bottom of the plate only; set aside.
In the food processor, purée squash with eggs, almondmilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.
Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm.
Cool pie on a rack then transfer to the refrigerator to chill before serving.
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- 2 cups pecan halves, divided
- 1 tablespoon coconut oil, plus more for the plate
- 1 tablespoon plus 1/2 cup pure maple syrup
- 2 cups cooked, mashed butternut squash
- 3 large eggs
- 1 cup unsweetened plain almondmilk or cashewmilk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt