Imagine a dessert that captures the essence of fall in every single bite - rich, creamy, and utterly irresistible. This Roasted Butternut Squash Custard Pie with a Pecan Crust is not just a recipe; it's a culinary journey that transforms humble ingredients into a show-stopping masterpiece. With its velvety smooth butternut squash custard nestled in a crunchy, nutty pecan crust, this pie promises to elevate your dessert game and leave your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 medium butternut squash
- 1 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 425°F (218°C). Cut the butternut squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet lined with parchment paper.
- Roast the butternut squash for 35-40 minutes until the flesh is tender and easily pierced with a fork. Remove from oven and let cool completely.
- Reduce oven temperature to 350°F (175°C). In a food processor, pulse pecans until finely ground. Mix ground pecans with melted butter and 2 tablespoons of brown sugar to create the crust.
- Press the pecan mixture into the bottom and sides of a 9-inch pie dish, creating an even crust. Bake the crust for 10 minutes to set, then remove and let cool.
- Scoop the roasted squash flesh into a blender or food processor. Purée until smooth and creamy.
- In a large mixing bowl, whisk together the squash purée, remaining brown sugar, eggs, heavy cream, cinnamon, and nutmeg until well combined and silky.
- Pour the custard mixture into the prepared pecan crust, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Remove from oven and let cool completely at room temperature for about 2 hours. The pie will continue to set as it cools.
- Refrigerate for at least 2 hours before serving. Can be garnished with additional toasted pecans or a dollop of whipped cream if desired.
Tips
- Choose a ripe butternut squash with deep orange flesh for the most intense flavor.
- Roasting the squash beforehand concentrates its natural sweetness and creates a deeper, more complex taste.
- Make sure to cool the roasted squash and pecan crust completely to prevent a soggy bottom.
- For the smoothest custard, blend the squash thoroughly and strain if needed to remove any fibrous bits.
- Don't overbake - a slight jiggle in the center is perfect, as the pie will continue to set while cooling.
- Chill the pie for at least 2 hours before serving to allow the custard to fully set and develop its flavors.
- Optional garnishes like toasted pecans or whipped cream can add an extra layer of elegance to your presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 7g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 135mg
