Mr. Crafty requested a butternut squash pie for Thanksgiving. I had not made a butternut squash pie before, but it sounded delicious. I decided to do it as I do pumpkin pie, but leave out most the spices, so the squash flavor could really shine. I also thought that the nuttiness of almonds and the heartiness of whole wheat would make a great crust for this type of pie.
The pie was a hit and I'll be making it again soon!
The texture was much smoother than any pumpkin pie I've had and it paired deliciously with the nutty crust.
Here's what I came up with.
1c white whole wheat flour
1c almond meal
2tbs coconut sugar
2tbs vegan shortening
2tbs earth balance
about 1/4c ice cold water
Preheat oven to 350 degrees.
Combine flour, almond meal, sugar and salt in a bowl. Mix in shortening and earth balance until small crumbles form. You can use a food processor or do it by hand. Add in ice water little by little, just until dough comes together and forms a ball (you may not need all water). Place dough into a oiled pie pan and press out evenly.
Bake about 10 minutes or until crust is golden brown.
2c roasted butternut squash
1/4c almond milk
1/4c sucanat sugar
1/4c coconut sugar
1tsp pure vanilla extract
Combine all ingredients except nutmeg in a blender and blend until smooth. Pour into pie crust, sprinkle lightly with nutmeg and bake for about 40 minutes or until filling is set.
*Note* You may need to cover the outside of the crust with foil, so that it does not become over done or burnt.
Allow pie to fully cool before cutting.
I apologize for not having a picture of the pie after we cut it. It was a buisy day and the pie didn't last long:)