Recipe: True Food Kitchen’s Squash Pie

Looking to switch up the usual pumpkin pie/Cool Whip combo this Thanksgiving? We suggest trying True Food Kitchen’s squash pie, which is vegan and gluten-free, made with a vegan graham crust filled with puréed butternut squash and topped with dairy-free coconut whipped cream. In addition to being able to enjoy a slice at all True Food Kitchen locations, the restaurant will take pre-orders for whole squash pies, ready for pick-up before holiday through Sunday, Nov. 18; pies will be available for pick-up on Tuesday, Nov. 20, and Wednesday, Nov. 21, for $25.

Or, if you’re feeling brave, you can whip up this tasty pie yourself.

Squash Pie Filling


Roasted Butternut Squash (weight is final roasted weight) – 4 cups

Evaporated Cane Sugar –  ¼ cup

Brown Sugar – ¼ cup

Kosher Salt – 1 tsp

Ground Ginger – 1 tsp

Ground Allspice – ½ tsp

Ground Cinnamon – 1 tbsp

Ground Nutmeg – .5 tsp

Coconut Cream – 1 ¾ cup

Cornstarch – 1/3 cup

Brandy – 2 tbsp

  1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in 325° oven for 45-60 minutes, until squash is tender. Remove skin. This is now the usable product weight.
  2. Combine all ingredients in large plastic container.
  3. With immersion blender, blend until completely smooth.
  4. Pour mixture into pre-set pie shell.
  5. Bake at 325°F, low fan, for 22 minutes. Rotate pan and continue to bake for 22 more minutes.
  6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour.

Squash Pie Graham Pie Dough


Gluten Free Flour (Bob’s Red Mill) – ¾ cup

Buckwheat Flour – ½ cup

Baking Soda – .5 tsp

Ground Cinnamon – 2 tsp

Kosher Salt – 1 pinch

Evaporated Cane Sugar – ½ cup

Coconut Oil (melted) – 3 tbsp

Water – ¼ cup

Vanilla bean paste – 1 tsp

  1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well.
  2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together.
  3. Scrape sides of bowl and continue mixing until dough is smooth and consistent.
  4. Roll between 2 sheets of parchment paper until its slightly bigger than pie mold.
  5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold.
  6. Lightly brush mold with oil.
  7. Press dough into pie mold evenly, then dock dough with fork.
  8. Chill dough for at least 30 minutes before baking.

Coconut Whipped Cream


Sugar –  ½ cup

Hot water – ¼ cup

Coconut Cream – 3 ½ cups

Vanilla Extract – ½ teaspoon

  1. Add sugar and hot water, whisk until sugar is dissolved.
  2. Cool syrup mixture to 41°F.
  3. Mix syrup, vanilla extract and coconut cream together until evenly incorporated.
  4. Store mixture cold  to serve.
  5. Mix into cream whipper and add 1 charge. Top pie with preferred amount.

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