Thanksgiving ‘Pumpkin’ Pie with Butternut Squash
Time seems to have flown by this year at record speed. Of the many holidays we celebrate, Thanksgiving is my favorite. No matter how hurried or stressful life has become, it reminds me to stop and appreciate the many blessings in my life. I’m grateful for life, family, friendships, and good health!
Nothing quite says “Thanksgiving” like pumpkin pie. A yummy crust made with our One Degree Sprouted Spelt Flour isn’t the only twist. To add a sweet surprise, our Thanksgiving Pumpkin Pie with Butternut Squash trades traditional pumpkin for an equally delicious pie-worthy alternative. Both the butternut squash and the sprouted spelt add an extra burst of nutrition to this interpretation of a classic dessert!
Happy Thanksgiving!
Ingredients
Crust:
2 cups One Degree Organics Sprouted Spelt Flour
1 tsp salt
1/2 cup cold water
1/2 cup olive oil
Filling:
2 1/2 cups butternut squash
1 tsp vanilla bean paste
3/4 tsp cinnamon
1 tsp organic pumpkin pie spice
1 cup coconut palm sugar
1/2 tsp salt
2 tsp agar powder
1/2 cup hot water
2-3 tsp Non-GMO cornstarch
1/4 cup cold water
Directions
To make crust: Preheat oven to 350 F and lightly grease pie pan.
Mix Sprouted Spelt Flour together with salt in large bowl. In separate bowl whisk together cold water and olive oil.
Pour oil and water mixture into flour, and using your fingers combine until dough comes together. Don’t overmix.
Roll out pie dough on wax paper, then gently turn over into pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim edges with a knife and make desired edge design.
Prick bottom of pie crust with a fork and bake for 20-25 minutes until crust is lightly browned.
Set aside and let cool.
To make filling: Preheat oven to 375 F.
Slice butternut squash in half lengthwise and place on baking sheet. Bake for 30-40 minutes until fork can be inserted easily. Remove from oven and let cool.
In a small bowl combine agar powder and boiling hot water. Quickly whisk to combine and set aside.
In a separate bowl, combine cornstarch and cold water. Whisk to thoroughly combine and set aside.
Place butternut squash in food processor with spices, coconut sugar and salt. Process until smooth.
Pour butternut squash filling into a large sauce pan and add agar mixture.
Bring to a boil and add cornstarch mixture and simmer for 2 minutes.
Pour into cooled pie crust. Chill for at least an hour. Serve with coconut cream.
Enjoy!
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