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. 

Ingredients

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

Preparation

For the crust:

Step 1:

Blend all ingredients until well combined

Step 2:

Press crust into pan and up sides

Step 3:

Bake crust for 15 minutes at 325° until dry and crisp

For the filling:

Step 1:

Choose a favorite winter squash (butternut, buttercup, Hubbard, Tahitian, etc.).

Step 2:

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.

Step 3:

Blend filling ingredients well in mixer and pour into crusts. Bake at 400° for 50-60 minutes until browned and set. Cool. Chill overnight in refrigerator. Serve cold or cool.