Butternut Squash Pie

Submitted by TeeknhataMetzer on July 28, 2008 - 13:53.
Media
Servings: 
Serves 8
Ingredients: 

Crust:

  • 1 1/4 Cups raw pecans
  • 1 Cup rolled oats
  • 3 TBS maple syrup
  • 3 TBS coconut oil
  • Pinch of salt

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)

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
Directions: 

Crust:
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:
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.

Topping:
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.