Spiced Ginger Kabocha Pie with Maple Coconut Cream {Gluten-Free, Grain-Free, Paleo}


    Kabocha Puree

    • 1 kabocha squash


    • 2 1/4 cup [aflink u="http://amzn.to/1O5OY5J"]blanched almond flour[/aflink]
    • 1/4 cup [aflink u="http://amzn.to/1LTjwrc"]arrowroot starch[/aflink]
    • 1 egg
    • 3 Tbsp. grass fed butter
    • 1/4 tsp [aflink u="http://amzn.to/1O5P5hu"]sea salt[/aflink]


    • 1 1/2 cups kabocha squash puree (If you can't locate kabocha, or don't want to make your own puree from scratch, you can sub in pumpkin puree)
    • 1 cup [aflink u="http://amzn.to/1O5Pa4X"]full fat coconut milk[/aflink]
    • 2 eggs
    • 3/4 cups [aflink u="http://amzn.to/1O5PfWj"]coconut sugar[/aflink]
    • 2 tsp. [aflink u="http://amzn.to/1KTY94B"]ground ginger[/aflink]
    • 1 tsp. [aflink u="http://amzn.to/1QN4H8U"]pumpkin pie spice[/aflink]
    • 1 tsp. [aflink u="http://amzn.to/1KTYggH"]cinnamon[/aflink]
    • 1/4 tsp.[aflink u="http://amzn.to/1O5PC3c"]cloves[/aflink]
    • 1/4 tsp. sea salt
    • 1 tsp.[aflink u="http://amzn.to/1QN4QJA"]gluten-free vanilla extract[/aflink]

    Maple Coconut Cream

    • 1 can of chilled [aflink u="http://amzn.to/1KTYqVo"]coconut cream[/aflink]
    • 2 Tbsp. [aflink u="http://amzn.to/1O5PUai"]maple syrup[/aflink]
    • Pinch of cinnamon


    1. Preheat your oven to 350 degrees. Poke a couple of holes in your whole kabocha squash with a knife. Place the squash into a roasting pan, and roast whole for an hour, or until it is easily punctured with a knife, and soft inside.
    2. Cut open your cooked squash. Allow it to cool enough to handle. Once it has cooled down a bit, use a spoon to scoop the seeds away from the soft meat of the squash. Either discard, or save to roast like you would pumpkin seeds.
    3. Scoop the soft meat out of the squash into a food processor. Process on high until a smooth puree forms. This will more than likely make more puree than you will need for this recipe. Set aside.
    4. In a clean food processor, combine all of the ingredients for your crust. Pulse together until a ball of dough forms.
    5. Remove the dough ball from the food processor, and using clean hands, press it into a 9 inch pie dish. Try to make the crust as even as possible in thickness.Set aside.
    6. Clean out your food processor once again in order to make the filling. Once it's clean and dry, place 1/12 cups of your fresh puree as well as all of the other filling ingredients inside of the food processor. Process on high until everything comes together into a smooth pie filling.
    7. Pour the filling into the unbaked pie crust. Place the pie pan on a baking sheet before putting it in the oven, just in case any of the filling bubbles over. It will make clean-up easier.
    8. Place the baking sheet holding your filled pie pan into the 350 degree oven, and allow it to bake for 45-60 minutes. Or, until the pie is set, but the center is still slightly jiggly. It will set up more as it cools.
    9. Remove from the oven and allow it to cool to room temperature. Once it is cool enough, place it in the refrigerator for several hours, or up to overnight.
    10. When you're ready to serve your pie, make up a batch of the maple coconut cream. Combine a chilled can of coconut cream (this should be solid, since it's been chilled) with the maple syrup in a mixing bowl. Use a hand mixer to beat together something that resembles whipped cream.
    11. Spoon this mixture into the middle of the chilled pie, and spread out evenly. Top with a pinch of cinnamon. Cut up and serve. Cover and refrigerator any extras. Eat within the next couple of days...if it lasts that long. Enjoy!


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