Pecan Crumble Butternut Squash Pie

• 16 ounces, weight Frozen Bagged Cubed Butternut Squash (In The Frozen Vegetable Section Of Your Grocery Store)
• 2 Tablespoons Pure Honey
• 1-1/4 teaspoon Cinnamon
• A Few Pinches Nutmeg
• 1 whole 9-inch Pre-Baked Pie Crust (Thawed If Frozen)
• 1/2 cups Oats
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Melted Sweet Cream Butter
• 1 cup Whole Pecans
• Whipped Cream, For Serving (optional)

1. Preheat oven to 400u0b0F.
2. In a pot of boiling water, add butternut squash cubes and cook 12-14 minutes. Drain and add to your food processor; pulse several times. Add honey, cinnamon, and nutmeg, and run processor to puree. Transfer into pie shell and smooth out with an offset spatula. Set aside.
3. In the food processor bowl, add oats, brown sugar, melted butter and pulse several times to a crumbly texture. Spread this out on top of cooked squash in pie shell, smoothing out the top as evenly as possible. Add whole pecans to the top. Place into the oven on the middle rack and bake 10-12 minutes; it will be a golden color and smell wonderful.
4. Serve with whipped cream, if desired. Enjoy!

butternut, honey, cinnamon, nutmeg, pie crust, oats, brown sugar, sweet cream butter, pecans, cream

Taken from tastykitchen.com/recipes/desserts/pecan-crumble-butternut-squash-pie/ (may not work)