Butternut Custard Pecan Pie

Butternut Custard Pecan Pie

Serves 8

Made with a ground pecan crust, this gluten-free and grain-free dessert bakes up soft and tender while holding its shape when sliced. For best results, chill the pie until cold before cutting. Serve with a dollop of whipped cream or a scoop of ice cream if you like.

Ingredients: 
  • Canola spray oil
  • 2 cups pecan halves, divided
  • 1 tablespoon high heat safflower oil
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 2 cups cooked, mashed butternut squash
  • 3 large eggs
  • 1 cup unsweetened soymilk or almondmilk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
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Method: 

Preheat oven to 350°F. Oil a deep 9-inch pie pan with canola spray oil; set aside.

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to prepared pie pan and press into the bottom of the plate only; set aside.

In the food processor, purée squash with eggs, soymilk, 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.

Nutritional Info: 
Per Serving:330 calories (210 from fat), 24g total fat, 2.5g saturated fat, 80mg cholesterol, 120mg sodium, 27g carbohydrate (5g dietary fiber, 16g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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