PECAN-WINTER SQUASH (OR PUMPKIN) PIE

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PECAN-WINTER SQUASH (OR PUMPKIN) PIE image

Categories     Fruit     Dessert     Bake     Healthy

Yield 6 single servings

Number Of Ingredients 4

this is the original recipe except for replacing pumpkin with squash. Recipe ingredients:
1.A single 9" pie crust, unbaked
Whisk together till smooth, 3/4 C. squash, steamed and mashed, 2 TBSP lt brn sugar, 1 Lg egg, 2 TBSP sour cream, 1/8 tsp cinnamon,and 1/8 tsp ginger or nutmeg. Spread in bottom of crust.
Top layer is 3/4 C. lt corn syrup, 1/2 C. lt brn sugar, 3 Lg, eggs, lightly beaten, 3 TBSP melted butter, 2 tsp vanilla, 1/4 tsp fresh grated lemon zest, 1 1/2 tsp lemon juice, 1/4 tsp salt, and 1 1/3 C pecans. Fold all together, adding pecans last. Gently pour this layer over pumpkin and bake in upper 1/3 of oven at 425 for 20 min, then reduce heat to 350 and bake another 20-30 min until puffed up but center still unset.

Steps:

  • I prefer sweet and dry winter squash to pumpkin because pumpkin often has a light sour taste that squash does not. Three to four TBSP of condensed milk or half/half might be good if using squash as it tends to be drier than pumpkin. Also, shredded coconut can replace pecans for those that don't like nuts. Another twist? Use 1 mashed MANGO as part of the pumpkin layer. I plan to make this with all mango and no pumpkin or squash.

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