Acorn Squash Pie


Acorn Squash Pie

I don’t know about you, but I feel like fall and winter are all about squashes and pie. I recently had some leftover pureed acorn squash from a soup I made, and some 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, Soy, Wheat
  • Servings: 12


Acorn Squash Filling & Pie Crust

  • 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)


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Cut each acorn squash in half and scoop out the seeds, then slather each half with oil and place them on the baking sheet skin sides down. Roast until tender (about 1 hour).

  3. Remove the squash from the oven and allow it to fully cool. Once it’s cooled, scoop out the squash and discard the skin, then mash it using a potato masher. (Note: You can do this 1-2 days before making the pie and just store it in the fridge.)

  4. Place the acorn squash puree, maple syrup, coconut sugar, salt, cloves, cinnamon, ginger powder, nutmeg, vanilla extract, tofu, and arrowroot powder in a blender and blend until smooth.

  5. Fill a pre-baked crust with batter and bake for 50 minutes. Then remove it from the oven to let it cool for at least 30 minutes.

  6. Open the full-fat coconut cream can and pour out the liquid that has separated off. Put the solid portion into a stand mixer and beat on high for 3-5 minutes, then stir in the maple syrup and vanilla beans.

  7. Store in the fridge until you’re ready to serve it with the pie. (Note: The vegan pie crust and coconut whipped cream can be made ahead of time and stored in the refrigerator!)