True Food Kitchen Squash Pie

November 20, 2017

Ingredients

Squash Pie
  • 4 cups roasted butternut squash
  • ½ cup evaporated cane sugar
  • ½ cup brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¾ cup coconut cream
  • 1/3 cup cornstarch
  • ¼ cup brandy
Graham pie crust
  • ¾ cup gluten-free oat flour (Bob’s Red Mill)
  • ½ cup buckwheat flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 pinch kosher salt
  • ½ cup evaporated cane sugar
  • 3 tablespoons coconut milk, melted
  • ¼ cup water
  • 1 teaspoon vanilla bean paste

Preparation

  1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, and roast in 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now what you want to measure 4 cups of for the recipe.

  2. Combine all ingredients (except the crust) in a large plastic container.

  3. With an immersion blender, blend until completely smooth.

  4. Pour mixture into pre-set pie shell.

  5. Bake at 325° for 25 minutes. Rotate pan and continue to bake for 25 to 30 more minutes.

  6. Bake pie until it reaches 175° internal temperature. Let cool at room temperature for 1 hour.

 

Graham Pie Crust

Directions

  1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt, and sugar. Mix well.

  2. Add coconut milk, water, and vanilla bean past. Mix until dough starts to come together.

  3. Scrape sides of bowl and continue mixing until dough is smooth and consistent.

  4. Roll between 2 sheets of parchment paper until it is slightly bigger than the pie mold.

  5. Dust rolling pin with gluten-free flour before using to pick up and transfer to pie mold.

  6. Lightly brush mold with oil.

  7. Press dough into pie mold evenly, then dock dough with fork.

  8. Chill dough for at least 30 minutes before filling and baking.

 

Ingredients

Squash Pie
  • 4 cups roasted butternut squash
  • ½ cup evaporated cane sugar
  • ½ cup brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¾ cup coconut cream
  • 1/3 cup cornstarch
  • ¼ cup brandy
Graham pie crust
  • ¾ cup gluten-free oat flour (Bob’s Red Mill)
  • ½ cup buckwheat flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 pinch kosher salt
  • ½ cup evaporated cane sugar
  • 3 tablespoons coconut milk, melted
  • ¼ cup water
  • 1 teaspoon vanilla bean paste
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