Pecan Butternut Pie

Ingredients

• 1 (26 cm x 4 cm), butteredpie dish
• 240 gcake flour
• 1/8 teaspoonsalt
• 45 gcaster sugar
• 160 g, cubed and coldbutter
• 75 g, coldcream
• 2 teaspoonsapple cider vinegar
• 300 g, roasted in an air fryer at 180°C for 3 minutes and cooledpecans
• 150 gbrown sugar
• 1/2 teaspoonsalt
• 75 gbutter
• 150 gmaple syrup
• 60 g, well drainedbutternut purée
• 3 XLeggs
• 1 1/2 tablespoonslemon juice
• 1 tablespooncake flour
• 1 teaspoonvanilla bean paste

Instructions

1. 1

   Mix the pastry

   Butter the pie dish. Put the flour, salt and caster sugar in a blender fitted with a blade, add the cold butter and pulse until coarse crumbs form. Mix the vinegar into the cream, then drizzle it into the crumbs while pulsing until clumps of dough form.

2. 2

   Chill the dough

   Tip the dough clumps onto a lightly floured surface and bring them together into a pat about 10 cm across and 5 cm high. Wrap in cling film and refrigerate for 45–60 minutes; the dough rolls best at 16°C.

3. 3

   Shape the pastry

   Draw a 36–37 cm circle on baking paper and roll the dough to fit it, leaving enough pastry for a 1–1½ cm overhang. Turn a 24–25 cm pot upside down and drape the paper and pastry over it. Place the inverted pie dish on top like a hat, then flip the pot and dish so they are the right way up.

4. 4

   Fit the dish

   Remove the baking paper and gently press the pastry into the dish. Fold the overhang back inside to form a lip, crimp the edge and freeze the pastry for 1 hour.

5. 5

   Make the filling

   While the pastry freezes, put the brown sugar, salt, butter, maple syrup, butternut purée, eggs and lemon juice in a medium saucepan. Set over medium heat and melt and mix the ingredients for 10 minutes, until they reach 71°C or turn a warm caramel colour like the pecan skins.

6. 6

   Finish the filling

   Sift in the tablespoon of cake flour and mix until no lumps remain. Whisk in the vanilla bean paste, then set the filling aside while the pastry freezes and bakes.

7. 7

   Blind bake pastry

   Preheat the oven to 200°C fan-assisted. Line the pastry with baking paper, fill with baking beans and bake for 5 minutes. Reduce the temperature to 180°C and bake for another 10 minutes, then remove the beans and paper and bake for a further 5 minutes.

8. 8

   Add the pecans

   Remove the crust from the oven and arrange the pecans face-up on its base. Turn the oven down to 160°C.

9. 9

   Fill and bake

   Once the pastry has completed its 15-minute blind bake, gently pour in the filling over the pecans. Bake in the preheated oven at 160°C for 45–60 minutes. If the pastry darkens too quickly, cover it with baking paper and continue baking until the pie is a warm autumn brown.

10. 10

    Serve the pie

    Serve warm with vanilla ice cream, whipped cream or both.

What is pecan butternut pie?

This pie brings together pecans and a sweet, smooth filling with butternut purée, maple syrup and eggs. It draws on familiar North American autumn flavours, presented here in a Canadian-style dessert.

The recipe’s approach is to toast the pecans first, then set them into a crisp, blind-baked pastry shell before adding the filling. That keeps the nuts prominent while the butternut adds body to the syrupy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 9g protein, 67g carbs, 41g fat.

The pastry flour, sugars, maple syrup and butternut purée supply most of the carbohydrates, while butter and pecans contribute much of the fat. Pecans and eggs provide some protein, though this is primarily a dessert. Balance a slice with fresh fruit, or choose one creamy topping rather than both.

Why the pastry needs chilling

Cold butter and cream help keep the pastry tender, while the vinegar is included to support a delicate crumb. Pulse only until the mixture gathers into clumps rather than blending it into a smooth paste.

Chilling for 45–60 minutes makes the dough easier to roll, and the further hour in the freezer firms it in the dish before baking. The recipe notes that rolling works best when the dough is at 16°C.

Handling the pie shell

The wide 36–37 cm pastry circle provides enough excess to line the dish and fold the overhang back into a raised lip. Drape it over an inverted pot to transfer it, then press it gently into the dish rather than stretching it.

Crimp the edge before freezing so the rim holds its shape. Baking with paper and baking beans first helps set the base; removing them for the final 5 minutes exposes the pastry directly to the oven.

Getting the filling right

Warm the filling over medium heat for 10 minutes, aiming for 71°C or the stated warm caramel colour. Keep mixing as the butter and syrup melt so the ingredients combine evenly.

Sift in the tablespoon of flour to reduce the chance of lumps, then whisk in the vanilla paste. The butternut purée should be well drained so it does not add excess moisture.

Layering the pecans

The pecans are roasted separately for 3 minutes at 180°C and cooled before they go into the pie. Arrange them face-up across the blind-baked base, then pour the filling gently over them.

This layering gives the top of the pie a clear pecan finish. Take care not to pour forcefully, which could shift the nuts from their arranged position.

Baking and doneness

The pastry is baked in stages: first at 200°C fan-assisted, then at 180°C, before the filling is baked at 160°C for 45–60 minutes. Keep an eye on the pastry during the final bake, as the recipe advises covering it with baking paper if it darkens too quickly.

The recipe describes the filling mixture’s colour and temperature before it goes into the oven, and gives a warm autumn-brown colour as the finish to aim for. Allow for the stated bake-time range when planning to serve.

Serving the pie

Serve the pie warm, as suggested, with vanilla ice cream, whipped cream or both. The cool, creamy accompaniment contrasts with the crisp pastry and sweet pecan filling.

For a fuller dessert plate, serve a modest slice with one of the toppings rather than both. The pie is rich enough to stand on its own as the centrepiece.

Recipe notes & tips

• Keep the pastry butter and cream cold when you begin mixing.
• Measure the dough circle on baking paper before rolling so it is wide enough to line the dish.
• Drain the butternut purée well before adding it to the saucepan.
• Use a thermometer to check that the warmed filling reaches 71°C.
• Arrange the pecans face-up before pouring in the filling.
• Cover the pastry with baking paper if it darkens too quickly during the final bake.

Variations

• Serve with ice cream: add a scoop of vanilla ice cream while the pie is warm.
• Serve with whipped cream: offer a spoonful alongside each slice.
• Use both toppings: serve warm slices with vanilla ice cream and whipped cream, as suggested.
• Make smaller slices: cut the pie into thinner portions when serving a dessert spread.

Common mistakes to avoid

• Overworking the dough: pulse only until coarse crumbs and then dough clumps form.
• Stretching the pastry: press it gently into the dish so it fits without pulling.
• Skipping the chill: refrigerate the dough for 45–60 minutes and freeze the shaped shell for 1 hour.
• Leaving out the baking beans: use them during the first 15 minutes of blind baking to hold the pastry in place.
• Adding wet purée: drain the butternut well before mixing it into the filling.
• Browning the edge too much: cover the pastry with baking paper and continue baking.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Rewarm slices gently in a low oven until heated through, or serve them chilled.

Frequently asked questions