Name: Squash Pudding Pie
Prep time: 30 min
Cook time: 1 h
Ingredients: 3 cup winter squash, baked or simmered, scooped from the skin and mashed; 3/4 cup unsweetened coconut milk, blended, preservative-free (full fat, not lite); 1/4 cup honey (use an additional 1 or 2 tablespoons as needed); 3 eggs, or 6 egg whites; 1 1/2 tablespoon arrowroot powder; 2 teaspoon apple pie spice or pumpkin pie spice; 1 1/2 teaspoon pure vanilla extract or natural vanilla flavoring or maple extract or flavoring; 1 1/4 teaspoon unrefined sea salt, finely ground; 1/4 teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed); 1 1/4 quart Vanilla Ice Dream, or Cinnamon, Cocoa, Dark Chocolate, Rum Raisin, or Basil Ice Dream (see The Ice Dream Cookbook for recipes) or Real Whipped Cream (optional)

Squash Pudding Pie

By: Chef Rachel Albert

I have been making and sharing this Squash Pudding Pie recipe for at least 10 years. Not just for Thanksgiving, this delicious dairy-free, low-sugar twist on the classic pumpkin pie makes an impressive dessert or snack throughout the fall and winter. It has a taste and texture like pie but contains a fraction of the carbs and fat grams. It also takes less time to assemble than pie with a crust. For a fancy presentation, serve a scoop of Vanilla, Cinnamon, or Ginger Ice Dream on top of or next to each serving of pie. Try Basil Ice Dream if youâ€™re feeling adventurous.

Notes

If apple or pumpkin pie spice is not available, substitute ¾ teaspoon ground cinnamon, ½ teaspoon dried ginger (powder), ¼ teaspoon ground nutmeg, ¼ teaspoon dried orange zest, and 1/8 teaspoon ground cloves.

Winter squash varieties to use for this recipe: butternut, buttercup, sweet dumpling, delicata, kabocha, sweet mama or Hokkaido

I recommend baking fresh winter squash—don’t steam, boil, or microwave as it won’t have much flavor. Use frozen squash as a second option or canned pumpkin as a last resort. If you use sweet winter squash rather than pumpkin, you’ll enjoy a sweeter taste with less added sweetener.

Shopping for winter squash: Look for Hokkaido pumpkin, kabocha, buttercup, honey delight, or butternut squash that feels heavy for its size. Kabocha, Hokkaido, and buttercup squash should have dark green skins, and any spots should be bright orange—not pale or yellow. A ripe butternut squash will be orange all over with no hint of green. Store all hard winter squashes at room temperature.

To cut and cook hard winter squash: Cut off the stem. Place a folded dish towel on a cutting board (this will keep the squash from slipping). Lay the squash on the towel. Cut in half from top to bottom, rocking the knife back and forth. Scoop out and discard the seeds. Bake squash halves cut side down on a rimmed baking sheet, uncovered, in a 400° F oven for 35 to 50 minutes until fork tender and juicy. Scoop out the flesh and discard the skin. Puree the flesh in a food processor, or force it through a medium-mesh sieve or the medium disk of a food mill. Freeze what you don’t plan to use within 3 days.

Recipe Source: The Ice Dream Cookbook by Rachel Albert

Copyright 2008, Planetary Press.

Variations:

Replace 1/4 cup honey with 1/4 cup + 2 tablespoons pure maple syrup. For a sweeter taste, add an additional 1/4 teaspoon stevia and/or 1 tablespoon maple syrup. Blend, taste, and repeat if needed. Add another 2 teaspoons arrowroot in step #2.

For a gingery flavor, replace pie spice with 1 1/2 tablespoons peeled and finely grated fresh ginger root plus 1/2 teaspoon dried ground ginger (powder). If desired, add the finely grated zest of 1 fresh orange or tangerine.

If you liked this pie recipe you'll love this collection that will help you Bake a Perfect Pie for Thanksgiving - 38 Recipes to Try.

Yields1 10-inch pie

Preparation Time30 min

Cooking Time1 hr

Cooking MethodMicrowave

Ingredients

3 cups winter squash, baked or simmered, scooped from the skin and mashed
3/4 cup unsweetened coconut milk, blended, preservative-free (full fat, not lite)
1/4 cup honey (use an additional 1 or 2 tablespoons as needed)
3 eggs, or 6 egg whites
1 1/2 tablespoon arrowroot powder
2 teaspoons apple pie spice or pumpkin pie spice
1 1/2 teaspoon pure vanilla extract or natural vanilla flavoring or maple extract or flavoring
1 1/4 teaspoon unrefined sea salt, finely ground
1/4 teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1 1/4 quart Vanilla Ice Dream, or Cinnamon, Cocoa, Dark Chocolate, Rum Raisin, or Basil Ice Dream (see The Ice Dream Cookbook for recipes) or Real Whipped Cream (optional)

Instructions

Preheat oven to 350˚ F.
Purée all of the ingredients in a blender, Vita-Mix, food processor, or food mill, or in a bowl with an electric mixer. If using a blender or small processor, blend in 2 batches, then combine in a bowl. Mixture should be thick. If too stiff to blend, add 1/4 cup water and blend again. For a sweeter taste, add 1/4 teaspoon additional stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed. Note: Pie will become sweeter and more concentrated as it bakes.
Pour into an oiled 10-inch deep-dish pie plate. Smooth with a spatula. Bake in the center of the oven until firm, slightly golden, and dry around the edges, about 60 minutes. Allow pie to cool for ½ hour. Refrigerate until completely cool and firm, several hours or overnight, before serving.
Cut into 8 slices and serve. Use within 4 days.