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Buckeye Pecan-Butternut Pie

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Submitted by wonkabar

YIELD

1 pie

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

Part one
1 1
LARGE LARGE BUTTERNUT SQUASH *
½ 118
3 45
TABLESPOONS ML MAPLE SYRUP
2 2
LARGE LARGE EGGS
¼ 59
2 1E+1
TEASPOONS ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CINNAMON
0.6
TEASPOON ML CLOVES
ground
0.6
TEASPOON ML NUTMEG
grated
Part two
3 3
LARGE LARGE EGGS
½ 118
CUP ML BROWN SUGAR *
1 237
5 75
TABLESPOONS ML BUTTER
,
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML PECANS
toasted, in pieces

Directions

Bake squash at 350℉ (180℃) F until soft.

Peel, seed, purée, and measure out 1½ cup.

Whisk all of the Part One ingredients together until the sugar dissolves.

Pour into an unbaked, 10-inch pie shell that has been brushed with egg white.

Bake at 375℉ (190℃) for 25 minutes.

While that’s baking, make the second part of the filling.

Whisk all the Part Two ingredients (except the pecans) together.

When the butternut filling is set, sprinkle evenly with pecan pieces.

Gently pour the second filling over the nuts.

Return pie to the oven, and bake at 325℉ (160℃) for 40 to 45 minutes, or until just set.

Cool to room temperature and serve with lightly sweetened whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 761 54% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 322mg 107%
Sodium 545mg 23%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 134% Vitamin C 14%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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