Butternut Pecan Pie

img_20161029_143327I will confess right off the bat that this recipe is not fully what I had envisioned. It is however very good.

Two months ago I wanted to make a butternut pie topped with baked apples and a pecan crumble for one of my markets. I vetoed it though when editing, because it seemed like something I would love and know is good, but it would not sell as well as a s’mores pie or a twix tart. I sacrificed even though I know these flavors work well together because I make a bake with this bacon and pork (click the link for the recipe).

This week, however, I found my chance. My cousin Jacki was in town with her newborn Evergreen (Evi for short). We were all meeting at my grandparents to meet her. I was set on taking some pies. I still had French Silks, but I could fill in with these Fall flavors. My grandfather has Celiac’s, so gluten-free is always appreciated.

My lack of a cutting board and knife (tucked away in a box somewhere, waiting on our move the next day), had me cutting the apple. Truthfully the French Silk was probably the show stopper, however, I had one these next day, however, and I loved the subtle flavors. Reminiscent of pumpkin, but not pumpkin. A nice little Fall pie. If I added the apples, it would be perfection. Someone did comment on my photo that it was, “This is the visual jam for today.”I’ll take it!

IMG_20161029_143744.jpgButternut Pie with a Pecan Crumble

  • 1 gluten-free pie crust (sorry I sell pies, I don’t share my)


  • 3/4 cup butternut squash, pureed
  • 1 1/2 tsp tapioca flour
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/8 cup melted ghee
  • 1 local, pasture-raised egg
  • 1 tbsp water
  • 1 tsp vanilla

Pecan Crumb Topping: 

  • 1/2 tsp cinnamon
  • 2 tbsp coconut sugar
  • 2 tsp vanilla
  • 1/3 cup almond flour
  • 1/2 cup pecans
  • 1/3 cup cold butter

Let’s Make it Happen: 

Peel, slice and cube the butternut. Place in boiling water. Cook until the squash is soft and tender. Strain. Puree in a food processor. Leave out the 3/4 cup. Pulse in all the remaining ingredients. Pour and smooth into the bottom of a prepared pie crust.

Place all the crumb topping into a bowl. Use your hands to break it up, so the butter is mixed in, not fine,but not huge chucks. Sprinkle this on top of the butternut.  Bake for 45 minutes to an hour. Allow to cool, slice and serve!!!

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