Recipe: True Food Kitchen’s Squash Pie

If dreaming about squash pie mere days into the fall season is wrong, then I don’t want to be right. True Food Kitchen recently unveiled its delicious fall menu with a focus on seasonal goodies like beets, sea buckthorn, butternut squash and pomegranate. Our favorites include the roasted brussels sprouts with mushrooms, miso-sesame vinaigrette and chili thread; the butternut squash pizza topped with an incredible vegan almond ricotta; and a divine new vegan Unbeetable Burger, with a beet-kuzu-chickpea patty, jicama slaw, crushed avocado, butter lettuce and vegan mayonnaise.

However, no fall meal is complete without a helping of pie–be it pumpkin, pecan, sweet potato or, in the case of True Food Kitchen, its famous vegan squash pie. And lucky for you, we have the recipe to share.

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. 

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