Vegan Hubbard squash pie
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr 15 mins
-
Additional Time
1 hr
-
Total Time
2 hrs 45 mins
-
Servings
8
-
Course
Dessert
-
Cuisine
North American
Vegan Hubbard squash pie
Description
The Vegan Hubbard Squash Pie begins with baking a halved Hubbard squash until tender, then scooping out the softened flesh to use as the base of the filling. The crust uses all-purpose flour, salt, sugar, and chilled solid coconut oil cut into the flour to form a crumbly dough that comes together with ice water, creating a tender, flaky texture without butter or shortening.
The filling combines the cooked squash with coconut milk, maple syrup, orange zest and juice, and a warm spice blend incorporating cinnamon, ginger, allspice, cloves, and salt. Cornstarch dissolved in hot water is added to thicken the filling for proper sliceability. The citrus components lift the flavor, contrasting the earthy sweetness of the squash and richness of the coconut milk.
The crust is rolled out gently and fit into a pie dish without overworking the dough for optimal flakiness. The assembled pie is baked until the filling sets and the crust is golden. This vegan recipe provides a flavorful autumn dessert option that doesn’t rely on animal products.
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 water ice
For filling
- 2 cups Hubbard squash or sugar pie pumpkin, or any other pie-appropriate squash, cooked
- ¾ cups coconut milk
- ½ cup maple syrup
- orange juice and zest of half
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- cloves a pinch
- 2 tablespoon cornstarch
- 2 tablespoon water hot
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.
User Reviews
Overall Rating
5
You'll Also Love
