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 😉
*This recipe contains nuts.
Kabocha Squash Pie
Crunchy Cashew Crust. Smooth and Creamy Kabocha Squash Filling. Sweet and Salty Pepita & Pistachio Topping. All the textures you want from a pie - without the sugar overload.
1 1/2 cups soaked cashews (soaked overnight)
1/2 cup oats
1/4 cup maple syrup
1/4 teaspoon salt
2 cups roasted kabocha squash
1/2 cup vanilla almond milk
1/4 cup maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup pepitas
1/4 cup pistachios
1 teaspoon maple syrup
1 tablespoon tigernuts, grated
- Begin by draining all of the liquid from the cashews that you’ve soaked overnight for the crust.
- Place all of the ingredients for the crust into a food processor. Blend until the cashew pieces are chopped well and the mixture is cohesive.
- Spread the mixture into a pie pan as you would with any pie crust. Make sure that the mixture is spread out evenly throughout.
- Bake at 375F for approximately 20 minutes, until the edges of the crust are golden brown.
- To prepare the filling of the pie, place all of the ingredients into a food processor and blend until completely smooth.
- Fill the baked pie crust with the kabocha squash filling, and place it back in the oven for approximately 25 minutes.
- Remove from oven and allow to cool.
- To prepare the topping, simply combine the pepitas and pistachios in a bowl. Mix in 1 teaspoon of maple syrup and heat the mixture in a frying pan for 2-3 minutes, then remove from heat.
- Spread the topping mixture along the perimeter of the pie, and top it off with tigernut shavings.
- If desired, add a dollop of fresh coconut cream and a sprinkle of cinnamon. Serve immediately, or store in the fridge for up to 3 days.