I recently tried my very first True Food Kitchen’s seasonal squash pie that everyone raves about. But to my disappointment, it was too sweet for my taste buds (thought I still ate about 3/4 of it! haha).
This acclaimed squash pie is supposed to be the healthier alternative to the average pie – and no doubt it is! But just because something is HEALTHIER, doesn’t meat it’s healthy! Cake is healthier than a deep fried Twinkie, but that still doesn’t mean the cake is healthy. See where I’m going with this?
However, this squash pie is HEALTHY! …not just “healthier.” So what are you waiting for!?
If you need it a bit sweeter for your taste buds, you always have the option to drizzle raw honey or blackstrap molasses over each slice. I like to makes things less sweet, because some days I don’t need all the sweetness and other days I do! This way you can control the sweetness in EACH SLICE as apposed to being stuck with an entire pie being one way or the other.
Make it eve more fun by giving your guests the option to add toppings like:
• Candied / roasted nuts
• 1 Ingredient Whip Cream
• Nut butter (the runny kind!)
• Chocolate sauce (melt Santa Barbara Chocolate’s 100% no sugar discs! – $10 off: lilsipper)
• Granola
• Coconut flakes
• My Healthy Date Sauce
• Caramelized bananas
• Dessert Hummus
…or dust a little coconut sugar on top
• Grain Free
• Gluten Free
• Egg Free
• Dairy Free
• Refined Sugar Free
• Paleo
• Keto Friendly
• Candida Diet Friendly
• Easy To Digest
Makes 3 mini pies or 1 standard pie.
Crust:
1 recipe of my 3 Ingredient Apple Sauce Brownies
Filling:
1 extra large butternut squash (about 3 cups pureed after roasting)
½ tsp pumpkin pie spice
½ tsp nutmeg
1 Tbsp coconut butter (not oil)
1 Tbsp cashew butter
1½ scoops Vital Proteins Gelatin
Directions:
1. Prepare brownie batter as directed in the recipe and either distribute into 3 mini springform pans or one standard. Press batter into pan(s) and side(s). Using parchment paper and a glass cup helps.
2. Bake crust at 350 degrees F. Small pies bake for 20 minutes and standard size bake for 30 minutes. Allow to cool while preparing the filling.
3. Cut open your butternut squash lengthwise and roast at 350 F with open face down until soft (about 1 hour). *Roasting whole instead of in smaller cuts ensures it does not dry out and retains moisture. Remove from oven and allow to cool. Once cooled (but still warm), remove the skins.
4. Place warm squash in blender and puree until smooth. Keep 3 cups of puree in blender and reserve any remaining for another recipe (like my Butternut Squash Fudge!). *Most blenders have measuring marks on the pitcher, so that makes it easy to know if you need to add or remove any squash.
5. Next add spices, coconut butter, and cashew butter and puree again until smooth. The color will become a bit lighter after you blend in these ingredients.
6. Lastly, add Vital Proteins Gelatin and continue blending. (I used my Vitamix.)
7. Pour filling into prepared pan(s), tap pans to ensure no air bubbles are present, then refrigerate 3 hours or until firm. Can be prepared at night and placed in fridge to firm overnight. Store in refrigerator.
Top it off with some Homemade 1 Ingredient Coconut Whip Cream and you’ll have a perfect, sugar free dessert the whole family will enjoy!
*I poured the leftover filling into little silicone molds and they were the perfect “pie bites!”
