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Ingredients

• 1 cup  all-purpose flour
• 3 tablespoons  sugar
• pinch  salt
• 6 tablespoons  cold butter, cut up (no substitutes)
• 1 large  egg yolk
• 1 tablespoon  water
• 1-1/4 pounds  butternut squash, peeled and diced into 1/2-inch pieces, or 1 package (10 oz.) frozen winter squash puree, thawed
• 1/3 cup plus 2 tablespoons  pure maple syrup
• 2 teaspoons  butter, melted (no substitutes)
• 16   pecan halves
• 1 large  egg white, lightly beaten
• 1/8 teaspoon  nutmeg
• 2/3 cup  heavy or whipping cream
• 2 tablespoons  pure maple syrup

Description

This Fall Dessert Is An Elegant Alternative To The Usual Pumpkin Pie. Either Fresh Or Frozen Squash Can Be Used, But Real Maple Syrup Makes All The Difference.

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