- A perfect balance of sweet and spice, this pie embodies the flavors of the holidays with its touch of cinnamon, nutmeg and allspice.
True Food Kitchen’s Butternut Squash Pie
Squash Pie Filling
- 4 cups roasted butternut squash (weight is final roasted weight)
- ¼ cup evaporated cane sugar
- ¼ cup brown sugar
- 1 tsp. Kosher salt
- 1 tsp. ground ginger
- ½ tsp ground allspice
- 1 tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 ¾ cup coconut cream
- ⅓ cup cornstarch
- 2 tbsp. brandy
- Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in a 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now the usable product weight.
- Combine all ingredients in a large plastic container.
- With an immersion blender, blend until completely smooth.
- Pour mixture into a pre-set pie shell.
- Bake at 325°F, low fan, for 22 minutes. Rotate the pan and continue to bake for 22 more minutes.
- Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour.
Squash Pie Graham Pie Dough
- ¾ cup gluten-free flour (Bob’s Red Mill)
- ½ cup buckwheat flour
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- 1 pinch Kosher salt
- ½ cup evaporated cane sugar
- 3 tbsp. coconut oil (melted)
- ¼ cup water
- 1 tsp. vanilla bean paste
- Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well.
- Add coconut oil, water and vanilla paste. Mix until dough starts to come together.
- Scrape sides of bowl and continue mixing until dough is smooth and consistent.
- Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold.
- Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold.
- Lightly brush mold with oil.
- Press dough into pie mold evenly, then dock dough with a fork.
- Chill dough for at least 30 minutes before baking.
700 S Rosemary Ave., West Palm Beach, 561.345.2155; truefoodkitchen.com
This story is from the Fall 2021 issue. Read the magazine here.