Ingredients
Canola spray oil
2 cups pecan halves, divided
1 tablespoon high heat safflower oil
1 tablespoon plus 1/2 cup pure maple syrup
2 cups cooked, mashed butternut squash
3 large eggs
1 cup unsweetened soymilk or almondmilk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Directions
Preheat oven to 350°F. Oil a deep 9-inch pie pan with canola spray oil; set aside.
In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to prepared pie pan and press into the bottom of the plate only; set aside.
In the food processor, purée squash with eggs, soymilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.
Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.
