Buckeye Pecan Butternut Pie Recipe

• 1 lrg Butternut squash
• 1/2 c. Dark brown sugar
• 3 Tbsp. Maple syrup
• 2 x Large eggs
• 1/4 c. Heavy cream
• 2 tsp Vanilla extract
• 1/4 tsp Salt
• 1/4 tsp Cinnamon
• 1/8 tsp Grnd cloves
• 1/8 tsp Grated nutmeg
• 3 x Large eggs
• 1/2 c. Brown sugar
• 1 c. Light corn syrup
• 5 Tbsp. Unsalted butter, melted
• 1/4 tsp Salt
• 1 c. Toasted pecan pcs

1. Bake squash at 350 degrees F till soft.
2. Peel, seed, puree, and measure out 1 1/2 c..
3. Whisk all of the Part One ingredients together till the sugar dissolves.
4. Pour into an unbaked, 10-inch pie shell which has been brushed with egg white.
5. Bake at 375 F for 25 min.
6. While which's baking, make the second part of the filling.
7. Whisk all the Part Two ingredients (except the pecans) together.
8. When the butternut filling is set, sprinkle proportionately with pecan pcs.
9. Gently pour the second filling over the nuts.
10. Return pie to the oven, and bake at 325 F for 40 to 45 min, or possibly till just set.
11. Cold to room temperature and serve with lightly sweetened whipped cream.

brown sugar, maple syrup, eggs, heavy cream, vanilla, salt, cinnamon, cloves, nutmeg, eggs, brown sugar, corn syrup, unsalted butter, salt, pecan pcs

Taken from cookeatshare.com/recipes/buckeye-pecan-butternut-pie-94593 (may not work)