Print

Kabocha Squash Pie – Gluten-Free


  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 9 inch pie

Ingredients

  • Crust
  • 2 cups pecans
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 4 tbsp coconut oil
  • Filling
  • 2.5 cups of cooked kabocha squash*
  • 1 brick cream cheese (room temperature)
  • 1 cup coconut sugar or granular sweetener of choice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tsp vanilla
  • 2 eggs (room temperature)

Instructions

  1. For the Crust:
  2. Grind pecans in a blender or food processor until coarsely chopped.
  3. Add sugar, cinnamon and coconut oil.
  4. Process until mixture is sandy and comes together when pressed.
  5. Press mixture in to a 9″ springform pan or pie plate.
  6. Bake for 10 minutes at 325F
  7. Allow crust to cool completely
  8. For Filling:
  9. Mix cream cheese and coconut sugar in blender until smooth
  10. Add the spices, salt, vanilla and cooked squash
  11. Process until smooth
  12. Add the eggs and mix on a low speed until evenly blended.
  13. Pour filling in to cooled crust
  14. Bake for 1 hour at 300 degrees
  15. Let cool before serving

Notes

*steam or bake, let it cool completely before using.

Hi, I'm Jasmine!

I'm the host of the Black Food Bloggers Club. Subscribe to my newsletter to stay in the loop. 

You have Successfully Subscribed!