Roasted Winter Squash Pie with Candied Pecans

DifficultyAdvanced
Yields1 Serving
Pie Crust
 ¾ cup rolled oats
 ¾ cup oat flour
 ¼ cup almond flour
 2 tbsp brown sugar
 5 tbsp coconut oil
Winter Squash Pie Filling
 1 ¾ cups roasted squash puree
 5 ½ tsp pumpkin pie spice
 ½ tsp cinnamon
 1 tbsp vanilla extract
 ½ cup milk
 ¾ cup packed brown sugar
 ¼ tsp salt
 2 large eggs
candied pecans
 1 tbsp soft coconut oil
 1 tbsp maple syrup
 5 ½ tbsp dark brown sugar
 ½ cup coarsely chopped pecans
 salt,to taste
Candied Pecans
1

Line a baking sheet with wax paper

2

Add coconut oil to a small saucepan and melt over medium heat. Stir in salt and brown sugar and cook for 2 minutes to dissolve slightly, then add pecans and maple syrup. Cook for an additional 6-7 minutes on medium heat, letting the mixture bubble and thicken. The mixture should be sticky. Remove from heat and spoon pecan mixture onto wax paper and spread out. Let cool and save for later.

Pie Crust
3

Preheat oven to 350 degrees.

4

Add oats, oat flour, almond flour, and brown sugar to a large mixing bowl. Stir to combine then, using your hands, incorporate coconut oil into dry mixture. Mix until when you squeeze the mixture it should hold together.

5

Pat the mixture into a greased 9 inch pie pan, working the mixture to the edges of the pan. Bake crust for 15 minutes until it is light brown. Remove from the oven and let cool for 25 minutes

Pie Filling
6

While crust is baking, combine roasted squash, pie spice, cinnamon, vanilla, almond milk, brown sugar and salt to a food processor. Puree until smooth then add eggs. Pulse 6-7 times to incorporate the eggs but do not puree

7

When the crust has fully cooled, pour filling into crust.

8

Bake for 45 minutes, removing from oven when filling is set but still a little loose in the middle. It will set further as it cools.

9

Cool the pie on a wire rack, then refrigerate for at least 4 hours.

10

Top with candied pecans, slice, and enjoy!

Ingredients

Pie Crust
 ¾ cup rolled oats
 ¾ cup oat flour
 ¼ cup almond flour
 2 tbsp brown sugar
 5 tbsp coconut oil
Winter Squash Pie Filling
 1 ¾ cups roasted squash puree
 5 ½ tsp pumpkin pie spice
 ½ tsp cinnamon
 1 tbsp vanilla extract
 ½ cup milk
 ¾ cup packed brown sugar
 ¼ tsp salt
 2 large eggs
candied pecans
 1 tbsp soft coconut oil
 1 tbsp maple syrup
 5 ½ tbsp dark brown sugar
 ½ cup coarsely chopped pecans
 salt,to taste

Directions

Candied Pecans
1

Line a baking sheet with wax paper

2

Add coconut oil to a small saucepan and melt over medium heat. Stir in salt and brown sugar and cook for 2 minutes to dissolve slightly, then add pecans and maple syrup. Cook for an additional 6-7 minutes on medium heat, letting the mixture bubble and thicken. The mixture should be sticky. Remove from heat and spoon pecan mixture onto wax paper and spread out. Let cool and save for later.

Pie Crust
3

Preheat oven to 350 degrees.

4

Add oats, oat flour, almond flour, and brown sugar to a large mixing bowl. Stir to combine then, using your hands, incorporate coconut oil into dry mixture. Mix until when you squeeze the mixture it should hold together.

5

Pat the mixture into a greased 9 inch pie pan, working the mixture to the edges of the pan. Bake crust for 15 minutes until it is light brown. Remove from the oven and let cool for 25 minutes

Pie Filling
6

While crust is baking, combine roasted squash, pie spice, cinnamon, vanilla, almond milk, brown sugar and salt to a food processor. Puree until smooth then add eggs. Pulse 6-7 times to incorporate the eggs but do not puree

7

When the crust has fully cooled, pour filling into crust.

8

Bake for 45 minutes, removing from oven when filling is set but still a little loose in the middle. It will set further as it cools.

9

Cool the pie on a wire rack, then refrigerate for at least 4 hours.

10

Top with candied pecans, slice, and enjoy!

Roasted Winter Squash Pie with Candied Pecans

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