PUMPKIN PIE -- WITH A TWIST
The twist would be that it's not pumpkin. And it's vegan. And healthy. And won't spike your blood sugar. And rich, decadent, and delicious.
A month ago, at Highberry Farm up in Port Elgin, we were buying gourds and pumpkins with which to decorate our home in the t-dot. My husband noticed a sign for Pie Pumpkins, but misread it as Pumpkin Pies. Pie pumpkins they had, but no pies. The farmer that grew the pumpkins told me that he liked butternut squash for making pie, and the result was pretty much identical to pumpkin pie. On the strength of his assertion as well as my love affair with butternut squash, I decided to get a butternut and pie it. So, tonight we feast on pie made from Highberry butternut squash.
crust ingredients:
1 1/2 cups finely milled almond flour
3/8 tsp sea salt
3/4 tsp apple cider vinegar
1 1/2 tbsp extra virgin coconut oil
1 1/2 tbsp coconut sugar
1 1/2 tbsp filtered water
directions:
1. combine ingredients (I used a food processor, but certainly you can stir it by hand)
2. press 'dough' into a pie plate (lightly grease it ahead of time)
3. prick with a fork all over
4. bake at 345 for 15 minutes
pie ingredients:
2 cups cooked butternut squash (you can use pumpkin or another squash if you would like)
1 can (400 ml) organic coconut milk
1 tbsp vanilla extract
1/2 cup + 2 tbsp coconut sugar
1 tbsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp sea salt
a pinch of black pepper
4 tbsp arrowroot powder
directions:
1. puree all the ingredients together in a food processor, or you can mash and mix by hand if you like.
2. pour into half-baked pie shell
3. bake at 345 for 60 minutes, preferably on a baking stone or tile. I find this helps the crust achieve a desirable texture, and recommend it for all pie baking.
We served it with some leftover coconut milk-date-cinnamon-vanilla ice cream (my son is convinced that pie is merely a vehicle for ice cream), and it was pronounced a hit by pumpkin pie lovers of all ages.
crust ingredients:
1 1/2 cups finely milled almond flour
3/8 tsp sea salt
3/4 tsp apple cider vinegar
1 1/2 tbsp extra virgin coconut oil
1 1/2 tbsp coconut sugar
1 1/2 tbsp filtered water
directions:
1. combine ingredients (I used a food processor, but certainly you can stir it by hand)
2. press 'dough' into a pie plate (lightly grease it ahead of time)
3. prick with a fork all over
4. bake at 345 for 15 minutes
pie ingredients:
2 cups cooked butternut squash (you can use pumpkin or another squash if you would like)
1 can (400 ml) organic coconut milk
1 tbsp vanilla extract
1/2 cup + 2 tbsp coconut sugar
1 tbsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp sea salt
a pinch of black pepper
4 tbsp arrowroot powder
directions:
1. puree all the ingredients together in a food processor, or you can mash and mix by hand if you like.
2. pour into half-baked pie shell
3. bake at 345 for 60 minutes, preferably on a baking stone or tile. I find this helps the crust achieve a desirable texture, and recommend it for all pie baking.
We served it with some leftover coconut milk-date-cinnamon-vanilla ice cream (my son is convinced that pie is merely a vehicle for ice cream), and it was pronounced a hit by pumpkin pie lovers of all ages.
1 comment:
This pie was amazing and I felt great after. Dessert that tastes good but also feels good to your body and your conscience!
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