🫙 From the Spice Rack
Buckeye Pecan-Butternut Pie
-----PART ONE----- 1 lg Butternut squash 1/2 c Dark brown sugar 3 tb Maple syrup 2 Eggs 1/4 c Heavy cream 2 ts Vanilla extract 1/4 ts Salt 1/4 ts Cinnamon 1/8 ts Ground cloves
maineasy
Ingredients8 items
Ingredients
- 1/2c dark brown sugar
- 3tb maple syrup
- 2eggs
- 1/4c heavy cream
- 2ts vanilla extract
- 1/4ts salt
- 1/4ts cinnamon
- 1/8ts ground cloves
Directions
- 1
PART ONE----- 1 lg Butternut squash 1/2 c Dark brown sugar 3 tb Maple syrup 2 Eggs 1/4 c Heavy cream 2 ts Vanilla extract 1/4 ts Salt 1/4 ts
- 2
Peel, seed, puree, and measure out 1 1/2 cup
- 3
Whisk all of the Part One ingredients together until the sugar dissolves
- 4
Pour into an unbaked, 10-inch pie shell that has been brushed with egg white
- 5
Bake at 375 F for 25 minutes
- 6
While that's baking, make the second part of the filling
- 7
Whisk all the Part Two ingredients (except the pecans) together
- 8
When the butternut filling is set, sprinkle evenly with pecan pieces