Pecan Squash Pie
Kat Russell
An oh-so-sweet makeover of two traditional pies: pumpkin and pecan.
ingredients
- 1 pie crust
- 1 Tbsp maple syrup
- 1 1/2 cups roasted squash (mashed with a fork)
- 2 eggs
- 1/2 tsp cinnamon
- 2 Tbsp margarine or butter, softened
- 1/4 cup light corn syrup
- 2/3 cup pecan halves or pieces
directions
- 1
1. Pre-heat oven to 350.
- 2
2. Drizzle maple syrup over crust and set aside.
- 3
3. Whisk together squash, 1 egg, and half of the cinnamon, then pour into crust.
- 4
4. Par-bake the pie for 10-15 minutes.
- 5
5. Whisk together the other egg, the other half of the cinnamon, the margarine or butter, and the corn syrup.
- 6
6. Add pecans to the corn syrup mixture.
- 7
7. Add pecan filling to the pie carefully.
- 8
8. Bake the pie until the pecan layer is set and top is golden brown.
Source: Kat Russell
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews