Recipe by Rivky Kleiman

Maple Butternut Squash Pie with Crumb Topping

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Parve Parve
Medium Medium
12 Servings


- Tree nuts - Egg

A spectacular combination of textures and flavor that will leave you wanting more and saying, “I can’t believe this is kosher for Pesach.”


Butternut Squash

  • butternut squash, peeled and cubed

  • 1 cup Gefen Almond Milk

  • eggs

  • 1/2 cup brown sugar

Maple Glazed Pecans

  • 2 tablespoons margarine

  • 3/4 cup pecan halves

Crumb Topping

  • 3/4 cup crushed Kosher for Passover (gluten-free) ladyfingers (approximately 9 cookies)

  • 3 tablespoons brown sugar

  • 2 tablespoons oil


Prepare the Pie


Preheat oven to 350 degrees.


Place the cubed butternut squash in a medium-sized pot. Cover with water. Bring to a boil over medium-high heat and cook for about 20 minutes, until the squash is fork-tender.


Drain and mash finely. Add in the remaining pie ingredients and mix well. Transfer to a 9- x 13-inch bakng pan or a 10-inch round oven-to-tableware dish and bake on the middle rack of the oven for 30 minutes.

Top the Pie


Meanwhile, prepare the maple glazed pecans and the crumb topping. For the maple-glazed pecans, melt the margarine in a small frying pan. Add in the maple syrup and pecan halves and stir until completely coated and fragrant. Transfer to parchment paper and allow to cool. Once cool, transfer to a Ziploc bag and pound to form coarse pieces.


For the crumb topping, crush the lady fingers and transfer to a small bowl. Add in remaining crumb ingredients and mix well.


After 30 minutes, remove the pie from the oven. Sprinkle the chopped maple-glazed pecans over the pie, then top with crumb topping. Return to oven and bake an additional 25–30 minutes.


Styling by Renee Muller Photography by Moishe Wulliger

Maple Butternut Squash Pie with Crumb Topping

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