Butternut Squash and Pecan Pie

Name: Butternut Squash and Pecan Pie
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 Portionen
Ingredients: Alternatives; Complete the dish; Loading...; Showing items 1 to 3 of 3; A star rating of 4 out of 5.63 ratings

Tart

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Butternut Squash and Pecan Pie is ready in 2 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This butternut squash and pecan pie is a delightful autumnal treat, perfect for a festive gathering or a cozy dessert. The creamy butternut squash filling, infused with warm spices and a hint of maple syrup, is beautifully complemented by the crunchy pecans and a flaky lattice crust. I've been making this pie for years, and it's always a crowd-pleaser. The combination of sweet and nutty flavors is simply irresistible. It takes a little time to prepare, but the result is well worth the effort. This pie is best served slightly warm with a dollop of whipped cream.

Ingredients (5 ingredients)

Alternatives
Complete the dish
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Showing items 1 to 3 of 3
A star rating of 4 out of 5.63 ratings

Preparation (7 steps)

Roast the Butternut Squash

Preheat oven to 200°C (180°C fan). Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft. Once roasted, let the squash cool completely.

Prepare the Butternut Squash Filling

Thermomix® Setting

20 sec/Speed 5

Once the roasted squash is cold, peel the skin away. Place the squash flesh, sugar, mascarpone, and spices into the Thermomix bowl. Process for 20 Sec./Stufe 5 until smooth. Add the eggs, maple syrup, vanilla, and salt. Process again for 10 Sec./Stufe 4 until well combined.

Combine Filling Ingredients

Thermomix® Setting

10 sec/Speed 4

Add the eggs, maple syrup, vanilla, and salt to the Thermomix bowl. Process again for 10 Sec./Stufe 4 until well combined.

Prepare the Pastry Base

Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.

Prepare the Lattice Pastry

Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.

Assemble and Bake the Pie

After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.

Final Bake and Cool

Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.