Provided by True Food Kitchen
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!
Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar in a bowl and mix well.
Add melted coconut oil, water and vanilla paste and mix until the dough starts to come together.
Scrape the sides of bowl and continue mixing until dough is smooth and consistent.
Roll the dough between 2 sheets of parchment paper until its slightly bigger than your 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 fork.
Chill dough in the refrigerator for at least 30 minutes before baking.
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.
Combine the remainder of the ingredients with the 4 cups of roasted squash in a large bowl.
With an immersion blender, blend until completely smooth.
Pour mixture into pre-set pie shell.
Bake at 325°F for 22 minutes.
Rotate 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.