Squash Pie

True Food Kitchen serves up their famous seasonal squash pie every winter and it does not disappoint! Full of beautiful in-season ingredients and spices, this pie is sure to be a hit at any holiday gathering!

Prep Time: 1.5 hours

Cook Time: 44 minutes

Servings: 6 people

INGREDIENTS

The Crust

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• 3/4 cup gluten-free flour Bob’s Red Mill

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• 1/2 cup buckwheat flour

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• 1/2 tsp baking soda

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• 2 tsp ground cinnamon

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• 1 pinch kosher salt

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• 1/2 cup evaporated cane sugar

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• 3 Tbsp melted coconut oil

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• 1/4 cup water

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• 1 tsp vanilla bean paste

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The Filling

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• 1 large butternut squash; roasted about 4 cups

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• 1/4 cup evaporated cane sugar

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• 1/4 cup brown sugar

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• 1 tsp kosher salt

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• 1 tsp ground ginger

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• 1/2 tsp ground allspice

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• 1 Tbsp ground cinnamon

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• 1/2 tsp ground nutmeg

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• 1 3/4 cups coconut cream

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• 1/4 cup cornstarch

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• 2 Tbsp brandy

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INSTRUCTIONS

The Crust

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1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar in a bowl and mix well.

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2. Add melted coconut oil, water and vanilla paste and mix until the dough starts to come together.

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3. Scrape the sides of bowl and continue mixing until dough is smooth and consistent.

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4. Roll the dough between 2 sheets of parchment paper until its slightly bigger than your pie mold.

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5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold.

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6. Lightly brush mold with oil.

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7. Press dough into pie mold evenly, then dock dough with fork.

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8. Chill dough in the refrigerator for at least 30 minutes before baking.

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The Filling

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1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in 325°F oven for 45-60 minutes, until squash is tender.

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2. Remove skin.

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3. Combine the remainder of the ingredients with the 4 cups of roasted squash in a large bowl.

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4. With an immersion blender, blend until completely smooth.

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5. Pour mixture into pre-set pie shell.

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6. Bake at 325°F for 22 minutes.

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7. Rotate pan and continue to bake for 22 more minutes.

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8. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour.

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