Pie is a beautiful thing because it can be made sweet or savory. This pie, from True Food Kitchen, is a little bit of both, but airs on the savory side. This would make a great side dish to any dinner, or even a main course.
Crust (for 2 9-inch pies)
- 2 packages graham crackers, pulverized
- 4 Tbsp. sesame tahini
- 5 Tbsp. maple syrup
- 1 Tbsp. water
- 1 Tbsp grape seed oil
For the filling:
- 6 cups pureed squash
- 1 cup sugar (half light brown, half white)
- 1-1/8 tsp. salt
- 3/4 tsp. ground ginger
- 3/8 tsp. ground cloves
- 1-1/2 tsp. cinnamon
- 4 Tbsp brandy
- 1-1/2 cup coconut milk
- 4-1/2 Tbsp. arrowroot powder
- Scant dash of nutmeg if desired
- Blend all ingredients until well combined
- Press crust into pan and up sides
- Bake crust for 15 minutes at 325° until dry and crisp
- Choose a favorite winter squash (butternut, buttercup, Hubbard, Tahitian, etc.).
- Bake whole at 375° until soft enough to pierce easily with a toothpick.Cool, cut in half, remove seeds, and scoop out flesh.Mash and measure out 6 cups.
- Blend filling ingredients well in mixerand pour into crusts. Bake at 400° for50-60 minutes until browned and set. Cool.Chill overnight in refrigerator.Serve cold or cool.