True Food Kitchen's take on pumpkin pie is so popular it's offered year round at its restaurants—and now you can enjoy it at home.
Ingredients
- 4 cups roasted butternut squash
- ½ cup evaporated cane sugar
- ½ cup brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¾ cup coconut cream
- 1/3 cup cornstarch
- ¼ cup brandy
- ¾ cup gluten-free oat flour (Bob’s Red Mill)
- ½ cup buckwheat flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 pinch kosher salt
- ½ cup evaporated cane sugar
- 3 tablespoons coconut oil, melted
- ¼ cup water
- 1 teaspoon vanilla bean paste
Preparation
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Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, and roast in 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now what you want to measure 4 cups of for the recipe.
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Combine all ingredients (except the crust) in a large plastic container.
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With an immersion blender, blend until completely smooth.
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Pour mixture into pre-set pie shell.
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Bake at 325° for 25 minutes. Rotate pan and continue to bake for 25 to 30 more minutes.
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Bake pie until it reaches 175° internal temperature. Let cool at room temperature for 1 hour.
Graham Pie Crust
Directions
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Combine oat flour, buckwheat flour, baking soda, cinnamon, salt, and sugar. Mix well.
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Add coconut milk, water, and vanilla bean past. Mix until dough starts to come together.
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Scrape sides of bowl and continue mixing until dough is smooth and consistent.
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Roll between 2 sheets of parchment paper until it is slightly bigger than the pie mold.
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Dust rolling pin with gluten-free flour before using to pick up and transfer to pie mold.
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Lightly brush mold with oil.
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Press dough into pie mold evenly, then dock dough with fork.
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Chill dough for at least 30 minutes before filling and baking.
