Pumpkin Pie for dinner -- savoury and gluten free

I thought it would be fun to make a pumpkin pie for dinner -- a savoury version with the flavours of sauteed garlic, onion, and tomato providing balance to the sweetness of the squash, and the brightness of fresh herbs.

I used a modified version of our crust from Thanksgiving -- a gluten free, almond flour crust that delivers unmatched flakiness. I had been imagining this pie for a while, and I think it morphed into something slightly quiche-like, rich with ricotta and eggs. It is a satisfying meal in itself, and would pair well with something green. Think savoury pumpkin-pie cheese cake.

2 cups tomato sauce (garlic, onion, carrot, tomato), reduced
1 lb ricotta
4 eggs
2 cups roasted butternut squash

4 tbsp finely grated parmesan cheese
1 tbsp nutritional yeast
small handful fresh herbs (basil and rosemary)
1 1/2 tsp sea salt
black pepper
1/2 tsp chili powder
1 tbsp arrowroot flour (optional -- I was concerned about the pie 'setting' enough)



crust:

1 1/2 cups almond meal
1 tbsp apple cider vinegar
1/2 tsp sea salt
1 tbsp water
2 tbsp extra virgin coconut oil

optional:
sundried tomato cut into strips for the top


directions:

crust:
1. preheat the oven to 345
2. combine almond flour and coconut oil using a fork to sort of mash 'em together
3. add the sea salt, vinegar, and water, and form into a ball of dough
4. divide the dough into 2, and press into 2 pie plates
5. bake at 345 for 20 minutes


filling:
1. puree the sauce and the squash and the ricotta and the parmesan using a stick blender (or food processor or whatever you have)
2. chop the herbs and mix them in
3. add in all the seasonings
4. divide the filling into the 2 pie plates, and decorate the top with sundried tomato strips if desired
5. bake at 345 for 55 minutes
6. you can also freeze one of the pies unbaked and then bake from frozen, 345 for 85 minutes