Don’t think squash belongs in a pie? Time to think again! Squash is naturally sweeter and smoother than pumpkin, which means better texture and less added sugar. This recipe calls for wholesome ingredients so you can get away with offering it for any meal. The crust is a simple combination of oats, coconut oil, and maple syrup, and the filling uses only milk, eggs, pureed squash, maple syrup, and spices. Dairy- and gluten-free ingredients may be substituted without a problem.
If you are a fan of traditional pumpkin pie, this pie is certain to become one of your favorite ways to use winter squash. This streamlined recipe is also incredibly efficient. There is no rolling involved in the crust, and if you have a food processor, you can use it for both the crust and the filling – you’ll be done in minutes.
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Squash Pie Recipe
Ingredients
Crust
2 1/4 cup rolled oats
1/3 cup coconut oil cold pressed will lend a coconut flavor; expeller pressed will not
1/4 cup maple syrup
Filling
1 medium winter squash (Enough to make 1 1/2 cups puree) acorn, butternut, buttercup, etc.
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
dash allspice
dash ground cloves
1/4 tsp Salt
1/4 cup maple syrup
1 1/4 cup milk non-dairy works as well
1 tsp all purpose flour gluten free works as well
3 eggs
Instructions
Squash Puree
It may be helpful to make the squash puree in advance. To prepare the squash puree, cut squash in half lengthwise, scoop out seeds and place cut side down on a buttered baking sheet. Bake at 375F until a fork pierces the shell easily. Time will vary depending on the squash, but roughly 45 minutes. When squash is cool enough to handle, scoop out the flesh and puree in a blender.
Squash Pie
Preheat oven to 350F.
Prepare the crust: Using a food processor or high quality blender, mix all the crust's ingredients until the oats are coarsely ground. (If you are working with a smaller and/or lower-powered blender, grind the oats on their own first and then mix in the oil and maple syrup.) Pour into a 9" pie plate and spread and press evenly using a spatula or your fingers. Bake at 350F for 20 minutes.
While the crust is baking, mix 1 1/2 cups of the squash purée with spices in a large bowl, or right into your previously used food processor or blender if it has a large capacity. Stir in the maple syrup, milk, and flour. Mix in eggs one at a time. Pour filling into baked crust.
Bake at 350F until center is set, about 45 minutes. The key to a delicious custard is to not over bake it, so start checking the pie at 30 minutes. Serve warm or cold, any time of day!
Enjoy!