There’s no denying that the holidays are packed with sugar. From cookies to candy-studded gingerbread houses to petit fours, the holidays are merry celebrations with sugar on the side (all the sides). For those who are looking to take a break from all the sugar, or those who naturally prefer less-sweet desserts, our Kabocha Squash Pie is perfect for you.
Kabocha squash is a Yumi favorite— it’s a low carb, fibrous fruit packed with beta carotene (which converts to vitamin A), which contributes to blood health, as well as skin and hair health. It’s also a good source of iron, vitamin C, and some B vitamins. We mix roasted kabocha squash with a little bit of almond milk, maple syrup, eggs and spices to make an amazingly creamy filling. The crust is just right— made with cashews, oats, dates, maple syrup and a pinch of salt, it’s perfectly crunchy— and subtly sweet. We top it all off with some more crunch from pepitas, pistachios, and shaved tiger nuts.
Our Kabocha Squash Pie is perfect for any party— it’s guaranteed to impress your friends. Not to mention, it’s all prepared with just a few quick turns of your food processor. Want to make it easier-to-chew for younger tots? Swap the crunchy cashew crust for regular organic pie crust. You can turn it into a fun, easy baking project with the kids. No matter how you make it, you can enjoy it all without the sugar-overload. You’re welcome 😉