Love it or hate it pumpkin pie is the classic Thanksgiving dessert. The very thought of its velvety texture melding with a dollop of cream conjures up memories of sitting at the holiday table surrounded by family and friends. Although easy to distinguish one that’s made well from one that’s not, across the board the taste is typically standard with little variation. Until now.
True Food Kitchen, an innovative restaurant serving up deliciously trendy cuisine under the guidance of Dr. Andrew Weil ensuring it’s healthy, has created a pumpkin pie alternative that’s hard to beat. Made with naturally sweet butternut squash, this elegant dessert is so rich you’ll never notice that’s its both vegan and dairy free. Thanks to the squash, it's also full of disease preventing antioxidant Vitamin A and anti inflammatory Omega-3's making it the ultimate guilt free comfort food. Before becoming intimidated by the recipe, be sure to read it. The hardest part is gathering up the ingredients. Rather have someone to make it for you? Order from the experts at True Food. Pies can be ordered as early as today and be ready for pickup November 26 and 27.
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True Food Kitchen Squash Pie Recipe
*Prep Time: 30 min/ Bake Time 1HR/ Inactive: overnight
**Serves 2 pies
2 packages of graham crackers, crushed (use health store brand)
4 Tbl sesame tahini
1 Tbl grape seed oil
5 Tbl maple syrup
1 Tbl water
1 cup sugar (1/2 lt brown, 1/2 white)
6 cups pureed squash
3/4 Tsp ground ginger
4 1/2 Tbl arrowroot powder
1 1/2 Tsp Cinnamon
4 Tbl Brandy
3/8 Tsp ground cloves
1 1/8 Tsp salt
1 1/2 cup coconut milk
dash of nutmeg if desired
Bake a whole winter squash (Butternut, Buttercup, Hubbard, Tahitian etc) at 375 until soft enough to pierce easily with a toothpick. cool and cut in half. Remove seeds, scoop out flesh. Mash and measure out 6 cups. Blend well. Press into oiled pie pans.
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 fridge. Serve cold or cool.
Posted on Wed, November 20, 2013
by Elise Edwards filed under