Instructions
Ingredients
Butternut Squash Filling
1-1/2 cups cooked and pureed butternut squash
1 cup packed light brown sugar
3 large eggs
3/4 cup whipping cream or heavy cream
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger (dried)
1/4 tsp table salt
2 TBSP melted butter
2 tsp bourbon
Praline Filling
3 TBSP butter
1/2 cup packed brown sugar
2 large eggs
1/2 tsp table salt
3/4 cup corn syrup
1 tsp vanilla extract
1-1/2 cups pecan halves and pieces
Temperature:
325 ° FInstructions
Heat oven to 325�° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar add eggs, cream, spices salt, butter, and bourbon. Beat until well blended. Pour the filling into the baked pie crust and place on the center oven rack. Bake for 45 minutes or until set. You may want to set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. While butternut squash filling is cooking, prepare praline topping. Melt butter over very low heat in large saucepan. Remove from heat and stir in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to low heat and continuously stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat and stir in pecans. Set aside. When the butternut squash filling is set, pour praline filling on top and return to oven. Lower heat to 300 degrees and bake 45 minutes or until praline filling is set. Keep browned crust covered so it doesn't burn. Serve warm or chilled with a dollop of whipped cream (If you need a pie crust recipe - it is below) Pie Crust Ingredients: 1-1/2 cups flour 3 Tablespoons sugar ½ tsp salt 4 Tablespoons vegetable shortening 4 Tablespoons butter 5-7 Tablespoons ice water Place flour, sugar and salt in a bowl, stir together. Cut in shortening and butter until mixture resembles coarse crumbs. Add water and mix just until dough comes together. Allow to rest in refrigerator about 30 minutes before rolling out. Roll out to fit Emile Henry Pie Dish. Let rest 10 minutes. Place parchment paper to completely cover crust, add pie weights and bake at 350 degrees for 30 minutes.
