Maple Butternut Pie With Candied Pecans

• 700g butternut squash, peeled, seeded, chopped (about 1/2 a medium sized squash or 4 cups chopped into 1" cubes)
• 3 eggs
• 1/2 cup full fat canned coconut milk
• 1/3 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• Pinch salt
• 1/4 cup maple syrup
• Candied Pecans
• Pie Crust

1. Instructions
2. Roast or steam squash until tender - roasting is best since it doesn't add excess moisture, but both will work out fine. In oven bake at 400u0b0F for 15-30 minutes, or steam for about 15 minutes, until tender. Set aside to cool, then puree until smooth in a food processor.
3. Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside.
4. Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans - just enough to cover pastry bottom.
5. Pour the filling on top and bake at 375u0b0F for about 45 minutes, until center is set.
6. Allow to cool for 1 hour, then refrigerate until ready to serve.
7. Notes
8. If desired you can replace the butternut squash puree with 11/2 cups canned pumpkin puree.

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Taken from www.epicurious.com/recipes/member/views/maple-butternut-pie-with-candied-pecans-52946621 (may not work)