True Food Kitchen Butternut Squash Pie Recipe – Holiday Pie Idea

by EzekielDiet.com
Posted on Nov 25, 2020

I experienced the True Food Kitchen (Butternut) Squash Pie at their Atlanta location yesterday and was so impressed I looked for and found the recipe this morning. It easily put my pies to shame, so I may be making some adjustments to my pumpkin, sweet potato, and butternut squash pies based on the ingredients and instructions below. I have asterisks by the ingredients below that may be the secret to the exceptional taste.

The True Food Kitchen Squash pie serving is about a quarter of a pie, just like pictured above and large enough to share. Two pieces would be a half a pie, too much. I highly recommend it at any of the True Food Kitchen locations that sell it.

With Thanksgiving and Christmas right around the corner I also highly recommend trying this pie recipe at home if you can’t make it to a True Food Kitchen.

I’ll probably still use almond meal instead of graham cracker crust; and replace the sugar with Stevia and make my own brown sugar with Stevia and molasses to reduce the calories.

Update 11-3-16: I made a couple of these pies last night using Stevia instead of sugar. I used about 1/2 to 3/4 teaspoon of Nutmeg which wasn’t enough. I believe the Atlanta TFK must of used up to 2 teaspoons of Nutmeg for the exceptional taste.

makes two 9-inch pies

Ingredients

Crust:
2 packages vegan graham crackers, pulverized
4 Tbsp sesame tahini
5 Tbsp maple syrup
1 Tbsp water
1 Tbsp grape seed oil

Filling:
6 c puréed squash
1/2 c white sugar
1/2 c light brown sugar *
1-1/8 tsp salt
3/4 tsp ground ginger
3/8 tsp ground cloves
1-1/2 tsp cinnamon
4 Tbsp brandy *
1-1/2 cup coconut milk *
4-1/2 Tbsp arrowroot powder *
dash of nutmeg (if desired) * I will use 2 teaspoons the next time
vegan whipped cream (for garnish)

* I suspect these ingredients contribute to the exceptional taste.

Method

For the crust: Preheat oven to 325 degrees. Blend all ingredients until well combined. Press crust into pan and up sides. Bake crust for 15 minutes until dry and crisp.

For the filling: Turn oven to 375 degrees. Choose your favorite winter squash (butternut, buttercup, Hubbard, Tahitian, etc — pumpkin is not recommended). Bake whole soft enough to pierce easily with a toothpick. Remove and turn oven to 400 degrees. Cool, cut in half, remove seeds, and scoop out flesh. Mash and measure out 6 cups. Blend all filling ingredients well in a mixer and pour into crusts. Bake for 50-60 minutes until browned and set. Remove from oven and allow to cool. Chill overnight in refrigerator. Serve cold or cool, and top with vegan whipped cream if desired.

tfk

true-food

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True Food Kitchen Butternut Squash Pie Recipe – Holiday Pie Idea

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