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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.

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