Pumpkin (Butternut Squash) Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Yields:
-
1 9 inch pie
- Serves:
- 12
ingredients
-
Crust
- 354.88 ml rolled oats
- 118.29 ml brown rice flour
- 118.29 ml chopped almonds
- 78.78 ml vegetable oil
- 44.37 ml maple syrup
- 59.14 ml water
- 0.25 ml salt
-
Filling
- 1360.77 g butternut squash
- 3 eggs
- 118.29 ml maple syrup
- 0.25 ml salt
- 4.92 ml ground cinnamon
- 1.23 ml ground ginger
- 1.23 ml ground cloves
- 1.23 ml ground nutmeg
directions
- preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
- In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
- place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
- make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
- pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
- let pie cool at room temp and then chill in fridge.
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