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Butternut Custard Pecan Pie

December 03, 2012
by Devenee
Butternut Custard Pecan Pie

Butternut Custard Pecan Pie

 

This dairy free, gluten free pie is decadent! A much cleaner holiday dessert that is sure to be a hit for your holiday get togethers!

Prep Time: 10 min

Total Time: 1 hour and 10 min

Ingredients:

 

1 ¼ cups pecan halves, divided

1 tablespoon Coconut Oil

1 tablespoon plus 1/2 cup pure maple syrup

2 cups cooked, mashed butternut squash

6 egg whites

1 cup unsweetened almond or coconut milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

 

Directions:

 

Preheat oven to 350°F. Oil a deep 9-inch pie pan with canola spray oil; set aside.

 

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to prepared pie pan and press into the bottom of the plate only; set aside.

 

In the food processor, purée squash with eggs, soymilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.

 

Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.

 

 

 

Nutritional Info:

Per Serving: 233 calories , 13 g total fat, 24g carbohydrate, 6g protein

 

 

 

 

Directions:

 

Preheat oven to 350°F. Oil a deep 9-inch pie pan with canola spray oil; set aside.

 

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to prepared pie pan and press into the bottom of the plate only; set aside.

Approved By Sean Marszalek CEO SDC Nutrition Inc

The post Butternut Custard Pecan Pie appeared first on About Time.

December 03, 2012
by Devenee

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