pecan-topped squash pie
  • 1. 1package soft butter
  • 2. 1 1/2cups Proof Pie Crust:
  • 3. 1/2cup cinnamon (or to taste)
  • 4. 2cups pie filling
  • 5. 1cup sour cream
  • 6. 1/2cup milk
  • 8.1 1/2teaspoon Crust-
  • 9. 1/2cup INGREDIENTS:
  • 10. 3tablespoon butter
  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!