Any Squash Pie
- 2 & 1/4 cup roasted, pureed squash
- 1/2 cup natural cane sugar or brown sugar
- 1/4 cup full-fat coconut cream (or almond milk)*, softened
- 1 Tbs butter, softened
- 1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
- Your favorite pie crust
In a small bowl or mug, whisk together the maple syrup and cornstarch. In a large bowl, whisk together all the other ingredients (except the pie crust), and add the cornstarch- syrup mixture. Beat until well blended.
Scoop the filling into the crust and smooth. Bake for 45 mins at 350 degrees F. Remove from oven and cover the crust edges with a shield or tin foil, then bake for 15 more minutes. Place on cooling rack for 1 hour. Transfer to refrigerator to set for a minimum of 3 hours, or preferably overnight. Serve chilled, topped with your favorite ice cream, or whip some cream with a bit of vanilla and a couple teaspoons of maple syrup for maple whipped cream!