Butternut Pecan Pie - alive magazine

Name: Butternut Pecan Pie - alive magazine
Ingredients: 1 1/2 lbs (700 g) butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) cubes (about 4 cups/1 kg); 3 large free-range eggs; 1/2 cup (125 mL) full-fat coconut milk; 1/3 cup (80 mL) organic coconut sugar or other raw-style sugar; 1 tsp (5 mL) vanilla extract; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) ground ginger; 1/4 tsp (1 mL) ground cloves; 1/4 tsp (1 mL) nutmeg; Pinch of salt; Prepared spelt pie dough (see recipe here); 3/4 cup (180 mL) pecan halves; 2 Tbsp (30 mL) maple syrup

www.alive.com

Crunchy pecans offer some textural contrast to the creamy butternut squash filling, while the quartet of spices ups the warming flavour. 1 1/2 lbs (700 g)…

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Ingredients

1 1/2 lbs (700 g) butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) cubes (about 4 cups/1 kg)
3 large free-range eggs
1/2 cup (125 mL) full-fat coconut milk
1/3 cup (80 mL) organic coconut sugar or other raw-style sugar
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) nutmeg
Pinch of salt
Prepared spelt pie dough (see recipe here)
3/4 cup (180 mL) pecan halves
2 Tbsp (30 mL) maple syrup