Acorn Squash Pie
Acorn Squash Pie
I don’t know about you but I feel like the fall and winter seasons are all about squashes and pie. I recently had some leftover pureed acorn squash from the a soup I made and pie crust from the apple pie I made the week before, so I decided to give acorn squash pie a try! It was deliciously delicate, sweet and even relatively healthy, and the coconut whipped cream put it over the top.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12
- 2 cups acorn squash puree
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 teaspoons cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon nutmeg (freshly ground if possible)
- 1 teaspoon vanilla extract
- 1/2 cup silken tofu
- 2 tablespoons arrowroot powder
- 1 vegan pie crust
- 1 can full-fat coconut cream (chilled)
- 1 tablespoon maple syrup
- 2 inches vanilla bean (pods scraped out)
To make acorn squash puree, preheat oven to 350 degrees F.
Cut each acorn squash in half and scoop out seeds.
Slather each half with oil.
Place halves on baking sheet, skin sides down, and place in oven to roast until tender (about 1 hour).
Remove from oven and allow to cool fully.
Once cool, scoop up squash and discard skin, then mash using potato masher. (You can do this 1-2 days before making pie and store in fridge.)
Place acorn squash puree, maple syrup, coconut sugar, salt, cloves, cinnamon, ginger powder, nutmeg, vanilla extract, tofu, and arrowroot powder in blender and blend until smooth.
Fill prebaked crust with batter and bake for 50 minutes.
Remove from oven to let cool for at least 30 minutes.
While pie is baking and/or cooling, to make coconut whipped cream, once coconut milk is chilled open can and pour out liquid that has separated off. Put solid portion into stand mixer and beat on high for 3-5 minutes.
Stir in maple syrup and vanilla beans. Store in fridge until ready to serve with pie.