True Food Kitchen Squash Pie

True Food Kitchen's take on pumpkin pie is so popular it's offered year round at its restaurants—and now you can enjoy it at home. This vegan and gluten-free dessert swaps the pumpkin with roasted butternut squash.

Squash Pie Filling

INGREDIENTS 

• 4 cups (or 2 lb. after cooking) roasted butternut squash

• ¼ cup evaporated coconut sugar

• ¼ cup brown monkfruit 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

• 1/3 cup cornstarch

• 2 tbsp brandy 

DIRECTIONS

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

• 2 / Remove skin. This is now the usable product weight. 

• 3 / Combine all ingredients in large plastic container. 

• 4 / With immersion blender, blend until completely smooth. 

• 5 / Pour mixture into pre-set pie shell in 9” pie pan. 

• 6 / Bake at 325°F, low fan, for 22 minutes. Rotate pan and continue to bake for 22 more minutes. 

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

Squash Pie Graham Pie Dough 

INGREDIENTS

• ¾ cup gluten free flour (Bob’s Red Mill brand)

• 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 

DIRECTIONS

• 1 / Combine flour, buckwheat flour, baking soda, cinnamon, salt and sugar. Mix well. 

• 2  / Add coconut oil, water and vanilla paste. Mix until dough starts to come together. 

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

• 4 / Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold. 

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

• 6 / Lightly brush mold with oil. 

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

• 8 / Chill dough for at least 30 minutes before baking.  

Coconut Whip Cream 

INGREDIENTS

• ¼ cup coconut sugar

• ¼ cup hot water

• 1 ¼ cup coconut cream

• 2 tsp vanilla bean paste

DIRECTIONS

• 1 / Add sugar to water. Whisk until the sugar is dissolved and makes a simple syrup. 

• 2  / Cool syrup mixture to 41 degrees.

• 3 / Mix syrup, coconut cream, and vanilla paste together until evenly incorporated. 

• 4 / Add to Isi charger and add 3 charges.

• 5 / Put into mixing bowl or Kitchenaid and whisk rapidly until it thickens out.