Rich, decadent, soothingly spiced and lovingly warming are just a few ways to say how luscious this pie really is. Our raw, vegan Winter Squash Pie is a joy to make and an even greater joy to share with friends and family. Serve as a dessert or even as a side dish for a Holiday meal or party. It’s the things that make you go ‘Mmmmmm’ that make this pie especially sweet in so many ways..
- 4 C. nut or seed pulp
- ½ C. ground chia
- ½ C. Smart Sweet (this product can be purchased online)
- 2 Tbsp. maca
- 1 C. filtered water
Blend all ingredients (except chia) together in a bowl, add chia once well combined. Press into a pie pan and dehydrate at 115 degrees for at least 4 hours. (If using a conventional oven to dehydrate, please set the oven at the lowest temperature. Ovens usually take half the time to dehydrate so check after 1.5 to 2 hours. Ovens dehydrate much quicker so pay close attention after this initial time period has past. Remember to crack the oven door open and if you have an oven fan please use it.)
- 2 C. pureed butternut or other squash
- ¼ C. almond butter
- ½ C. coconut oil
- 1 tsp. agar agar powder dissolved in ¼ C. of seed mylk
- ½ C. of Smart Sweet (this product can be purchased online)
- 2 droppers of stevia clear concentrate
- 2 tsp. cinnamon
- 1 tsp. ginger powder
- 2 tsp. nutmeg
- 1 dropper of cinnamon stevia
- 2 pinches of salt
Place everything in the food processor and puree. Set aside until pie crust is finished and then pour the mixture into the pie crust. Refrigerate for 2 hours before serving.
*note: butternut squash, or other squash, can be substituted with sweet potatoes/yams.