Ingredients

The following ingredients have 8 Servings
  • 2 cups pecan halves, divided
  • 1 tablespoon coconut oil, plus more for the plate
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 2 cups cooked, mashed butternut squash
  • 3 large eggs
  • 1 cup unsweetened plain almondmilk or cashewmilk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon fine sea salt

Instruction

  • Preheat the oven to 350°F. Oil a deep 9-inch pie plate with coconut oil; set aside.
  • In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. 
  • Add oil and 1 tablespoon of the maple syrup. 
  • Pulse just until combined, then transfer pecan mixture to the prepared plate and press into the bottom of the plate only; set aside.
  • In the food processor, purée squash with eggs, almondmilk, 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.