Holiday Squash Pie

There is nothing that will soothe your sweet cravings than a piece of squash pie.  It is close to pumpkin pie and I like to serve mine partly frozen.  You can add some ginger in if you prefer.  This pie is out of this world. 

It is important to drain the liquids off the pulp, once it is cooked and to use only the best of ingredients.  I have seen some of my friends try to buy on sale or cheaper discount products and you will see the difference in the quality of the pie.

Crust Ingredients

• 2 cups of spelt flour, 
• 1/4 cup grape seed oil,
• pinch of salt ,
• walnut milk. 

Directions:

Place the ingredients in a mixing bowl and mix into a ball.  You can use a paper towel and lightly oil your baking pan with grape seed oil.


Filling Ingredients:

• 1 butternut squash
• 1/4 cup date sugar
• 1/4 cup of agave syrup
• Pinch of sea salt
• 1 tsp of allspice
• 1/4 cup of hemp or walnut milk
• 1 tablespoon of sea moss gel

Directions:

1. Peel the squash with a potato peeler and then with a large spoon scoop out the seeds and junk.   Now cut the squash in chunks.
2. Please in a pan and add in the squash and some fresh spring water.  Bring to a boil and then reduce the heat to medium and cook the squash until tender.   Strain the Pulp.
3. Using a hand blender you can mash the pulp and place the pulp in a blender along with the rest of the ingredients above and blend well.  

Preparing the pie

1. Take the pie crust you have placed in the pie tin and bake in a preheated oven of 350 degrees for 10 minutes.  
2. Remove from the oven and add in the filling mixture. Tap the pan to settle the squash. 
3.  Return the pie to the oven and bake for 40 minutes.