Prepare for Breakfast this creamy butternut custard and you’ll boost your energy for the entire working day. 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.
Ingredients (for 8 persons)
- 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 almond milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan
and roast for 1 hour. Remove and cool completely.
Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool.
Peel away the skin and remove the center seeds of the roasted butternut squash.
Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar,
pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well.
Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum
foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes.
Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and
cool on a wire rack.
The pie will still continue to cook while cooling.
Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving
Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
Inside Cooking Ep 92: Butternut Custard Pecan Pie
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