Spiced Ginger Kabocha Pie with Maple Coconut Cream {Gluten-Free, Grain-Free, Paleo}
Ingredients
Kabocha Puree
- 1 kabocha squash
Crust
- 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]
Filling
- 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
Instructions
- 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.
- 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.
- 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.
- In a clean food processor, combine all of the ingredients for your crust. Pulse together until a ball of dough forms.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
