Butternut Squash Pie with Praline Topping

M. Bryan

By
@Daelith

If you do not have any pumpkin pie spice, use the following – 1 tsp cinnamon, 1 pinch of the following – allspice, ground cloves, ginger & nutmeg.

Can also use sweet potatoes or pumpkin in place of the squash.


Featured Pinch Tips Video

Rating:

Serves:

8

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

PREPARE BUTTERNUT SQUASH

2 medium
butternut squash, peeled, seeds removed and cut in cubes
1/2 c
butter, melted
2 dash(es)
cinnamon and brown sugar

FOR PIE

3 c
cooked butternut squash
1 c
lightly packed brown sugar
1/4 c
sugar
1 Tbsp
corn starch
1 large
egg, beaten
1 c
evaporated milk (not condensed)
1 tsp
vanilla extract
1 Tbsp
amaretto liqueur (optional)
1/2 tsp
pumpkin pie spices
1
9" unbaked pie shell

FOR TOPPING

1 c
pecans, chopped
1 c
brown sugar
1-2 Tbsp
butter

Directions Step-By-Step

1
Prepare your squash by peeling, removing seeds and cut in cubes.
I put my in a 9 x 13 pan. Pour ½ cup melted butter over them. Sprinkle with brown sugar and cinnamon. Mix to coat.
Bake at 400 until tender. 40-60 minutes
2
For the pie:
Preheat oven to 350.
3
With a mixer or food processor, mix squash until mashed up. Add next 8 ingredients and mix until smooth. Pour in pie shell.
4
Cover crust edges with foil or pie crust shield. Bake for 50-60 minutes or until knife comes out clean when inserted. (Mine never did come out clean in the middle and it was fine. Just as long as it’s not jiggly like it’s not cooked.)
5
In the last 10 minutes of cooking, pull out pie and apply the topping. Mix the pecans and brown sugar and spread all over the top. Apply dabs of butter across the top and put back in the oven for 10 minutes. Check at 5 minutes to make sure topping doesn’t burn.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern