Winter Squash Harvest Pie
Celebrate the season and your gluten-free lifestyle with this delectable Winter Squash Harvest Pie. A tender crust cradles a luscious filling made from roasted winter squash, warming spices, and a touch of maple sweetness. With a hint of nuttiness and a creamy texture, this dessert is sure to be a crowd-pleaser at any gathering or cozy night in.
ingredients
- 1 gluten-free pie crust
- 2 cups roasted winter squash puree
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- A pinch of salt
- Whipped coconut cream, for serving
- Chopped pecans, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie pan.
- 2.
In a mixing bowl, combine the roasted winter squash puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
- 3.
Pour the filling into the prepared pie crust and smooth the surface with a spatula.
- 4.
Bake for 45-50 minutes, or until the center is set and the crust is golden brown.
- 5.
Remove from the oven and let the pie cool completely on a wire rack.
- 6.
Once cooled, refrigerate for at least 2 hours to allow the flavors to develop and the texture to set.
- 7.
Serve chilled with a dollop of whipped coconut cream and a sprinkle of chopped pecans.
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