Maple Butternut Squash PieThis delectable pie is not patterned after the traditional American pumpkin pie, but has the subtle flavors of roasted squash, maple, hazelnuts and allspice. We have made it a vegan pie by substituting cornstarch for the usual egg thickeners, according to the suggestion of a follower of this blog.
Makes one 9 inch pie.
- 1 large butternut squash or 2 small squashes
- 1 1/2 c hazelnut milk**
- 2 Tbsp cornstarch
- 3/4 c real maple syrup
- 1 Tbsp melted or softened vegan butter
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1 1/2 c all purpose flour
- 1 Tbsp sugar
- scant 1/2 tsp sea salt or 1/4 tsp if using regular salt (The saltiness of this crust goes well with the filling.)
- 8 Tbsp vegetable shortening
- 4-6 Tbsp ice water
- Cut the squash in half lengthwise and place face down on a baking sheet. Place in oven and turn oven to 400 degrees F. Roast about 40 minutes or until browned and soft. Remove from oven and cool until able to handle.
- Scoop out the squash seeds and save for another purpose. Scoop the squash flesh into the bowl of a food processor or blender.
- Pour the hazelnut milk in a medium bowl and whisk in the cornstarch until well blended. Pour into the food processor, along with the maple syrup, vegan butter, allspice and salt. Process until completely smooth.
- Prepare the crust by blending the flour, sugar and salt in a large bowl. Cut in the shortening with a pastry cutter or fork until it resembles coarse nut meal. Add the ice water, a tablespoon at a time, until the dough just comes together. Pat into a disk, place on a floured sheet of wax paper, and sprinkle with flour. Using a rolling pin, roll the dough until it is 10-11 inches in diameter.
- Transfer the dough to a 9 inch pie pan and, using kitchen shears, trim the excess. Turn under and crimp the edges. Pour the squash mixture into the shell. Bake 45 minutes. Cool an hour or more before serving.