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Recipe : Entry # 8762
sierra joachim
Recipe Title
pecan-topped squash pie
Recipe Theme
October: Pies
South Alabama EC
1. 1 package pie crust for a 10in pie pan
2. 1 1/2 cups pecans
3. 1/2 cup brown sugar
4. 2 cups of cooked butternut squash
5. 1 cup sour cream
6. 1/2 cup milk
7. 3 eggs
8.1 1/2 teaspoon pumpkin pie spice
9. 1/2 cup sugar
10. 3 tablespoon butter
1. Preheat oven 375 degrees. Place pie crust in a 10in. pie pan and crimp. Combine pecans and brown sugar in a
bowl, spread half of mixture on the bottom of prepared pie pan. Save the rest for later.
2. Combine the remaining ingredients, mix well. Pour into prepared pie pan. Spread the remaining pecan mixture
on top.
3. Bake till center is set when jiggled softly, about 60 minutes. Cool and enjoy! Refrigerate left overs.
Tell us about your recipe
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!