This delish pie, made of my favorite fall squash, kabocha is just as good as any pumpkin pie, with a twist! Loaded with vitamin A, beta carotene and iron, this pumpkin squash is also amazing sliced, seeded and steamed. Or try roasting kabocha squash with some olive oil and a sprinkle of sea salt. Kabocha is popular as a steamed treat in Japan, or tempura battered!
Pre-made Gluten-free pie crust, 8” pie crust or 8” tin
1, 3-4 lb kabocha squash, skin-on, cut into 1-inch cubes (4 cups cubed kabocha squash)
1/2 cup light coconut milk (from the can) (use the rest for coconut milk smoothies!)
1/2 teaspoon xanthan gum
1/3 cup coconut sugar
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1- In a large stockpot, steam the squash cubes for 50 minutes, until soft. Turn off heat, cool just slightly. In a food processor, combine the steamed squash cubes with 1/2 cup coconut milk and blend until smooth. Safely stop the food processor and use a rubber spatula to scrape down the sides. Add in your xanthan gum and 2 eggs. Restart food processor and mix until well combined, or until 100% smooth and creamy.
2- Preheat oven to 350 degrees. In a medium mixing bowl, combine the coconut sugar, vanilla, salt, and spices until well combined. Add squash puree to the sugar mixture and hand-mix until well combined.
3- Pour the pumpkin pie mix to crust/pie tin. Place on the middle rack, and bake for 40 minutes. Remove from the oven and cool completely before serving. Place pie into the oven after fully cooled to set. Pie may also be placed into the fridge to cool completely overnight, as well.