Vegan Hubbard squash pie
User Reviews
5.0
18 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr
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Total Time
2 hrs 45 mins
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Servings
8
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Course
Dessert
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Cuisine
North American
Vegan Hubbard squash pie
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Vegan Hubbard squash pie is nestled in a perfectly flaky coconut oil crust, spiked with orange and clove and sweetened with natural maple syrup. The use of only natural sweeteners in the filling makes for a gentle sweetness that doesn't overpower Hubbard's natural taste; if you like your desserts a bit sweeter, feel free to add up to another ¼ cup of brown sugar.
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Ingredients
Baked hubbard squash
- 1 Hubbard squash
For crust
- 2 ¼ cups all-purpose flour
- ½ - ¾ cup coconut oil cool enough to be solid (start with ½ cup and only add more if necessary)
- 1 teaspoon salt
- 1 tablespoon raw sugar
- ⅓ - ½ cups ice water
For filling
- 2 cups cooked Hubbard squash or sugar pie pumpkin, or any other pie-appropriate squash
- ¾ cups coconut milk
- ½ cup maple syrup
- juice + zest of half an orange
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- a pinch of cloves
- 2 tablespoon cornstarch
- 2 tablespoon hot water
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Instructions
- To get flesh out of a squash or pumpkin, cut it in half, scoop out the insides, and bake your squash with insides facing down at 375F until it can be easily pierced with a fork. Let the filling drain through a colander overnight if it's really watery.
- To make crust, combine flour, salt and sugar in mixing bowl. Cut solid coconut oil into flour with two knives or a pastry cutter until mixture is crumbly and will stick together when you squeeze it.. Do not overwork.
- Slowly add in ⅓ cup water, or until the dough comes together and holds when you make a handful of it. You will still have a lot of crumbs left, but it should be easy to shape the dough into a large ball. If necessary, add a little more water until the texture is right.
- Turn dough onto a floured working surface. Without overworking it too much, shape dough into a ball and lightly flatten into a circle. If using right away, continue to making filling; if keeping for later, wrap tightly in plastic wrap and either freeze or chill. Make sure dough returns to room temperature and is pliable before using.
- While dough is chilling, mix all filling ingredients together except for cornstarch and hot water. Mix those in a small bowl with a fork, ensuring all clumps dissipate and the liquid is uniform. Add to filling.
- Preheat oven to 425F. When you're ready to bake pie, dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness of about ¾-inch with light, even strokes. If dough sticks, dust lightly with flour. Roll out a circle about 1 inch larger than an upside-down pie plate, and transfer dough onto prepared pie plate with a spatula. Rolling the dough on parchment paper and then transferring it on the parchment paper to the pie plate also works well.
- Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 50-60 minutes, or until an inserted knife comes out mostly clean and the pie does not jiggle (it will set further when it cools down).
- Serve with sweetened coconut cream and sprinkled with some more grated orange zest.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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