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Written by Teeknhata Metzer
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Serves 8
Crust:
- 1 1/4 Cups raw pecans
- 1 Cup rolled oats
- 3 TBS maple syrup
- 3 TBS coconut oil
- Pinch of salt
1. Combine pecans and oats in a food processor and blend until
fine.
2. Whisk together maple syrup, oil and salt until emulsified.
3. Add liquid in a thin stream through the top nozzle of the
food processor as it runs. The crust will form a ball of
dough.
4. Press crust dough into an oiled pie plate and bake at 350
degrees F. for 15 minutes.
Filling:
- 3 cups Butternut squash, peeled, cubed and steamed until soft
(about 15 minutes)
- 1/2 Package of Mori Nu firm silken tofu
- 1 TBS Energy Egg Replacer mixed with 1/4 cup non-dairy milk
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger powder
- 1 tsp. vanilla extract
- 1 Cup Rapadura sugar (dehydrated cane juice)
1. Combine the cooked squash and tofu in a food processor and
blend until very smooth.
2. Add remaining ingredients and blend thoroughly.
3. Pour into prebaked pie crust and bake at 300 degrees F. for
1 hour and 30 minutes. Put a pan of water in the oven with the
pie. Pie will set even more as it cools.
Sweet Cashew Cream (enough for 1 pie)
- 1/2 Cup raw cashews
- 1/2 Cup water
- 1/4 Cup flax or hemp oil
- 3 TBS maple syrup
- 1 tsp. vanilla extract
1. Blend cashews and water until smooth.
2. Turn blender to low speed and add oil in a thin stream
through the top nozzle.
3. Add maple syrup and vanilla and blend for a few more
seconds.
4. Refrigerate. It will become thicker as it cools.
5. Place a couple of spoonfuls over piece of squash pie for a
delicious treat.
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