butternut squash pie with praline topping

Name: Butternut Squash Pie with Praline Topping
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: ## PREPARE BUTTERNUT SQUASH; 2 medium butternut squash, peeled, seeds removed and cut in cubes; 1/2 cup(s) butter, melted; 2 dash(es) cinnamon and brown sugar; ## FOR PIE; 3 cup(s) cooked butternut squash; 1 cup(s) lightly packed brown sugar; 1/4 cup(s) sugar; 1 tablespoon(s) corn starch; 1 large egg, beaten; 1 cup(s) evaporated milk (not condensed); 1 teaspoon(s) vanilla extract; 1 tablespoon(s) amaretto liqueur (optional); 1/2 teaspoon(s) pumpkin pie spices; 1 - 9" unbaked pie shell; ## FOR TOPPING; 1 cup(s) pecans, chopped; 1 cup(s) brown sugar; 1-2 tablespoon(s) butter

29 Pinches 1 Photo

M. Bryan

West, TN

Updated on Oct 27, 2015

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.

Rate

prep time 1 Hr

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

PREPARE BUTTERNUT SQUASH
2 medium butternut squash, peeled, seeds removed and cut in cubes
1/2 cup butter, melted
2 dashes cinnamon and brown sugar
FOR PIE
3 cups cooked butternut squash
1 cup lightly packed brown sugar
1/4 cup sugar
1 tablespoon corn starch
1 large egg, beaten
1 cup evaporated milk (not condensed)
1 teaspoon vanilla extract
1 tablespoon amaretto liqueur (optional)
1/2 teaspoon pumpkin pie spices
1 - 9" unbaked pie shell
FOR TOPPING
1 cup pecans, chopped
1 cup brown sugar
1-2 tablespoon butter

How To Make butternut squash pie with praline topping

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

Step 2

For the pie: Preheat oven to 350.
Step 3

With a mixer or food processor, mix squash until mashed up. Add next 8 ingredients and mix until smooth. Pour in pie shell.
Step 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.)
Step 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.
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