Prep 5 mins
Cook 1 hr 45 mins
I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.
For the Crust
- 1 1⁄2 cups rolled oats
- 1⁄2 cup brown rice flour
- 1⁄2 cup chopped almonds
- 1⁄3 cup cold-pressed vegetable oil
- 3 tablespoons maple syrup
- 1⁄4 cup water
- 1 pinch sea salt
- 3 lbs butternut squash (1 large or 2 small)
- 3 eggs (free range for preference)
- 1⁄2 cup maple syrup
- 1 pinch sea salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg (preferably freshly ground)
- Preheat oven to 400.
- Cut squash in half lengthwise.
- The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
- Leave the seeds in.
- Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
- While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
- Combine oats, brown rice flour, and almonds in a large bowl.
- In a seperate bowl, whisk together the oil, maple syrup, water, and salt.
- Pour wet ingredients into dry and stir well to mix.
- Wet your hands.
- With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
- Remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
- The oven should already be at the correct temperature because of the squash.
- Bake 5-7 minutes until crust is set, but not brown.
- The squash is presumably done by now (I wouldn't recommend baking the pie crust at the same time as the squash).
- When the squash is cool enough to handle scoop out the seeds and discard as desired.
- Scoop pulp out of skins and place directly into blender or food processor.
- You should have about 3 cups.
- Place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
- Process until smooth.
- Pour filling into prebaked pie crust and bake at 400 F for 15 minutes.
- Reduce heat to 375F and bake for 30 minutes more until set.
- Let pie cool to room temperature and then chill throughly before serving.