Ingredients
- 3 cups baked or simmered winter squash, scooped from the skin and mashed: butternut, buttercup, sweet dumpling, delicata, kabocha, sweet mama or Hokkaido
- 3/4 cup blended, (full fat, not lite) unsweetened, coconut milk
- 1/4 cup honey; additional 1 or 2 tablespoons as needed
- 3 whole eggs
- 1 1/2 tablespoons arrowroot powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract/flavoring or maple extract/flavoring
- 1/4 teaspoon finely ground, unrefined sea salt
- 1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
- Whipped Cream, optional
Preparation
Step 1
1) Preheat oven to 350˚ F.
2) Purée all of the ingredients in a blender. If using a blender or small processor, blend in 2 batches, then combine in a bowl. Mixture should be thick. If too stiff to blend, add 1/4 cup water and blend again. For a sweeter taste, add 1/4 teaspoon additional stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed. Note: Pie will become sweeter and more concentrated as it bakes.
3) Pour into an oiled 10-inch deep-dish pie plate. Smooth with a spatula. Bake in the center of the oven until firm, slightly golden, and dry around the edges, about 60 minutes. Allow pie to cool for ½ hour.
4) Refrigerate until completely cool and firm, several hours or overnight, before serving.
5) Cut into 8 slices and serve. Use within 4 days.
Variations:
* Replace 1/4 cup honey with 1/4 cup + 2 tablespoons pure maple syrup. For a sweeter taste, add an additional 1/4 teaspoon stevia and/or 1 tablespoon maple syrup. Blend, taste, and repeat if needed. Add another 2 teaspoons arrowroot in step #2.
* For a gingery flavor, replace pie spice with 1 1/2 tablespoons peeled and finely grated fresh gingerroot plus 1/2 teaspoon dried ground ginger (powder). If desired, add the finely grated zest of 1 fresh orange or tangerine.