ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
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Mark Gutowski
g@gmail.comThis pie was a disaster. The custard didn't set properly and the pecan crust was burnt. I wouldn't recommend this recipe.
Teir Briggs
briggs-teir4@hotmail.comI didn't like this pie at all. The custard was too sweet and the pecan crust was too dry. I wouldn't recommend this recipe.
Jonathan Anguiano
anguiano_j84@yahoo.comThis pie was okay. The custard was a little bland and the pecan crust was a bit too hard. I probably wouldn't make this pie again.
Shambel Adugna
adugna11@aol.comThis pie was a disappointment. The custard was too runny and the pecan crust was bland. I wouldn't recommend this recipe.
Darrell Adams (Dredman)
darrella@yahoo.comThis pie is amazing! The flavors are perfect and the crust is so flaky. I will definitely be making this pie again.
Liam Farrell
f@hotmail.comI love this pie! The butternut squash and custard are a perfect combination. The pecan crust adds a nice crunch. I will definitely be making this pie again.
Steven Romero
s@gmail.comThis pie was delicious! The custard was creamy and flavorful, and the pecan crust was the perfect complement. I will definitely be making this pie again.
John Blankenbaker
b_j90@aol.comI made this pie for a potluck and it was a huge hit. Everyone raved about the flavor and texture. I will definitely be making this pie again.
Zohaib Shona
shona42@gmail.comThis pie is a great way to use up leftover butternut squash. I had some roasted squash in the fridge and decided to make this pie on a whim. It was a great decision! The pie was delicious and everyone loved it.
Tshifhiwa Makumbani
makumbani@gmail.comI followed the recipe exactly and the pie turned out perfectly. The custard was smooth and creamy, and the pecan crust was crispy and flavorful. I will definitely be making this pie again!
Matthew Mitchell
matthew.m1@yahoo.comThis pie was easy to make and turned out beautifully. I used a pre-made pie crust to save time, and it still tasted delicious. The roasted butternut squash gave the pie a lovely color and flavor.
Jisoo love
j.l@aol.comI'm not usually a fan of butternut squash, but this pie changed my mind. The flavors of the squash, custard, and pecans melded together perfectly. I especially liked the crunchy pecan topping.
Ayat Niazi
n@aol.comThis butternut squash custard pie was a hit at our Thanksgiving dinner! The pecan crust was crispy and flavorful, and the filling was smooth and creamy. I loved the hint of nutmeg and cinnamon in the custard. Will definitely be making this again next