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Don’t think squash belongs in a pie? Well, get over it!  Squash is naturally sweeter than pumpkin and makes for a delicious, custardy, warmly spiced treat – or in the case of this recipe – breakfast, brunch, snack, or whatever! This recipe is so versatile because of the cast of wholesome ingredients – 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.

And if you are aiming to cook from a home garden or farmer’s market, squash is superior to pumpkin in that it is easier to clean and prepare, and is generally more available. As you can see, I have a lot of squash to use – which is great! – but it’s nice to use it in a variety of dishes.

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Being a huge fan of traditional pumpkin pie, this pie is by far my favorite use of winter squash. I found the original recipe in a newsletter from the former Twin Cities Local Food cooperative, and I have streamlined it to be even more suitable to my efficient sensibilities. 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. Enjoy!

 

Squash Pie
Print Recipe
A great use of winter squash in a healthy spin on pumpkin pie.
Servings Prep Time
1 9"pie 15 minutes
Cook Time
1.5 hours
Servings Prep Time
1 9"pie 15 minutes
Cook Time
1.5 hours
Squash Pie
Print Recipe
A great use of winter squash in a healthy spin on pumpkin pie.
Servings Prep Time
1 9"pie 15 minutes
Cook Time
1.5 hours
Servings Prep Time
1 9"pie 15 minutes
Cook Time
1.5 hours
Ingredients
Crust
Filling
Servings: 9"pie
Instructions
Squash Puree
  1. 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
  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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 🙂
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