Butternut squash nestled in almonds and pecans delivers iconic fall flavors in this delicious dessert. The recipe works well if the squash, pie crust and maple bourbon pecans are made a day ahead.
Ingredients
- 1½ cups almond flour
- ½ cup finely ground pecans
- ¼ teaspoon salt
- 2 tablespoons butter, melted and cooled
- 1 large egg, lightly beaten
- 1 roasted medium butternut squash to yield 1½ cups of pulp
- 1 tablespoon olive oil
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs, lightly beaten
- 1 can sweetened condensed milk (14 ounces)
- ¼ cup maple syrup
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt
- 1 tablespoon bourbon
- ¼ teaspoon ground cinnamon
- 2 cups raw pecan halves
Instructions
Roast the Squash
Preheat oven to 400 degrees.
Slice the squash in half and remove the stem and seeds.
Lightly oil the raw sides and place skin side up on a baking sheet.
Roast for about 20 minutes, until tender when poked with a fork.
Scoop out pulp and allow to cool. Reserve for pie filling.
Prepare Topping
Preheat oven to 300 degrees.
Mix all the topping ingredients except pecans, then pour over the nuts and mix well.
Spread the mixture evenly in one layer on a parchment-lined baking pan.
Bake for about 30 minutes, stirring often (every 5–6 minutes) until most of the liquid is evaporated. The pecans will harden a bit as they cool.
Prepare the Crust
Preheat oven to 350 degrees.
Whisk dry ingredients together.
Add butter and egg and mix well.
Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for an hour.
Remove the plastic wrap, break up the dough into chunks and press it evenly into the pie plate.
Par-bake for 10 minutes and allow to cool before filling.
Prepare the Filling
Preheat oven to 400 degrees.
Combine squash, sugar, salt and spices.
Add eggs and milk and mix well.
Pour into par-baked almond/pecan pie crust shell and bake for 50 minutes or until a knife inserted in the center comes out clean.
Cool and decorate with Maple Bourbon Pecans.
