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Parve
Medium
12 Servings
Allergens 
2 Hours, 30 Minutes
Diets
A spectacular combination of textures and flavor that will leave you wanting more and saying, “I can’t believe this is kosher for Pesach.”
1 butternut squash, peeled and cubed
1 cup Gefen Almond Milk
4 eggs
1/2 cup brown sugar
3/4 cup Gefen Pure Maple Syrup or other real maple syrup
1 and 1/2 teaspoons Gefen Cinnamon
1/2 teaspoon salt
2 tablespoons margarine
3/4 cup pecan halves
1 tablespoon Gefen Pure Maple Syrup or other real maple syrup
3/4 cup crushed Kosher for Passover (gluten-free) ladyfingers (approximately 9 cookies)
3 tablespoons brown sugar
2 tablespoons oil
1 teaspoon Gefen Cinnamon
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.
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
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