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
- Allergens: Gluten
- Servings: 12
- 1 large acorn squash
- Olive oil (for brushing)
- 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 ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup silken tofu
- 2 tablespoons arrowroot powder
- 1 vegan pie crust
Coconut Whipped Cream
- 1 14-ounce can full-fat coconut cream (chilled in refrigerator)
- 1 tablespoon maple syrup
- 2 inches vanilla bean (pods scraped out)
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Cut each acorn squash in half and scoop out the seeds.
Slather each acorn squash half with oil and place them on the baking sheet skin-sides down, then roast until tender (about 1 hour).
Remove the squash from the oven and allow it to fully cool. Once it’s cooled, scoop out both halves and discard the skin, then mash what you’ve scooped out using a potato masher. (You can do this 1-2 days before making the pie and store it in the fridge.)
Place the mashed acorn squash, maple syrup, coconut sugar, salt, cloves, cinnamon, ginger powder, nutmeg, vanilla extract, tofu, and arrowroot powder in a blender and blend until smooth.
Pour the mixture into your pre-baked vegan pie crust and bake for 50 minutes.
Remove the pie from the oven to let it cool for at least 30 minutes.
For the coconut whipped cream, open the coconut cream can and pour out the liquid that has separated off, then put the solid portion into a stand mixer and beat on high for 3-5 minutes.
Stir in maple syrup and vanilla beans. (Store this in the fridge until you’re ready to serve the pie.)
Garnish pie with dollops of coconut whipped cream and serve.