Ingredients
- 1 pre-baked pastry shell
- 2 cups butternut squash puree
- 3/4 cup Quebec maple syrup
- 2 eggs
- 1/2 cup heavy cream
- 1/2 tsp nutmeg
Method
- Preheat oven to 165°C (330°F).
- Blend puree, maple syrup, eggs, cream, and nutmeg until smooth.
- Pour the mixture into the shell.
- Bake for 45 minutes until the edges are set.
- Cool before serving.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace brown sugar with 180ml maple syrup; reduce cream by 1 tbsp; lower oven temp by 15°C.
Why Quebec maple syrup: Utilizes a local winter squash paired with a local sweetener for a zero-refined-sugar dessert.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →