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Can't decide between pumpkin pie or pecan pie for Thanksgiving dinner? Here's a delicious recipe that combines them into one pie. At Kristofer's, I use butternut squash for the pumpkin layer but if you don't have time to roast the squash, simply use canned pumpkin. Make sure to use canned pumpkin - not canned pumpkin pie mix which is pre-sweetened. Have a wonderful Thanksgiving.

Recipe of the Month

Butternut Squash and Pecan Pie

Makes one pie

For the crust
One recipe of your favorite pie dough rolled out and crimped in a pie plate. Freeze the pie shell prior to use to avoid "shrinking" while baking. Your pie shell can be made ahead and frozen for up to 3 weeks.

For the butternut squash filling
one 1 1/4 pound butternut squash (look for squash with long "necks" because that is where most of the flesh is)
2 large eggs plus on large egg yolk
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the pecan filling
1/4 cup brown sugar
1 large egg plus one large egg yolk
2 tablespoons light corn syrup
1 tablespoon molasses
1/2 teaspoon vanilla extract
a cup chopped pecans


*To prepare the butternut squash* Preheat the oven to 350 degrees. Line a baking pan with 2 inch sides with foil. Select a squash that is approximately 1 and 1/4 to 1 and 1/2 pounds. When selecting a butternut squash, look for ones with long necks. The flesh is in the necks. The bottom round part of the squash is mainly seeds.

Cut the squash in half and remove the seeds with a spoon. Place the squash, flesh side down, in the prepared pan. Pour hot water into the pan. You should have about 1 1/2 inches of water in the pan. This will "steam" the squash as it bakes. (note that the photo shows more squash than needed for one pie.)

Bake squash until tender. Stick the tip of a paring knife into the skin of the squash. If it comes out easily, the squash is done. Typically, the squash will take from 45 minutes to 1 hour to become cooked through. Cool squash for about an hour or until it can easily be handled. Scoop out the squash flesh and place in the bowl of a food processor fitted with the steel blade. You should have about 2 cups of flesh. (if substituting canned pumpkin, use 2 cups of pumpkin).

Pulse the squash to puree. Add the remaining ingredients and pulse until combined. (photos illustrate a double recipe. If making one pie, you will have half the amount shown in photo). Set filling aside as you make the pecan filling.

*To prepare the pecan filling* In a mixing bowl, combine the sugar, eggs, corn syrup, molasses and vanilla. Whisk to combine. Using a spatula or wooden spoon, add the pecans and mix. Remove prepared pie shell from the freezer. Place the pecan filling into the bottom of the pie shell

Pour the butternut squash filling on top of the pecan filling. Set the pie on a baking sheet (in case some of the mixture spills over in your oven!)

Place in the preheated 350 degree oven and bake for 45 to 50 minutes or until the filling is lightly browned and set. Remove pie and let cool for 1 1/2 hours before slicing.