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pecan-topped squash pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Preheat oven 375 degrees
  3. Place pie crust in a 10in
  4. pie pan and crimp
  5. Combine pecans and brown sugar in a bowl, spread half of mixture on the bottom of prepared pie pan
  6. Save the rest for later
  7. 2
  8. Combine the remaining ingredients, mix well
  9. Pour into prepared pie pan
  10. Spread the remaining pecan mixture on top
  11. 3
  12. Bake till center is set when jiggled softly, about 60 minutes
  13. Cool and enjoy! Refrigerate left overs
Recipe Notes

My mom and I came across this recipe in a cookbook a few years ago; except it was for a pumpkin pie, we decided to use butternut squash instead of pumpkin. Just recently I made some more changes to it, less sugar and sour cream instead of all milk. This pie is great with ice cream!

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