Thanksgiving is a time to express gratitude and gather with family and friends for a hearty meal. However, the traditional feast would be incomplete without a classic pie. The dessert as we know it has gone a long way since its creation. Legend has it that early American settlers in New England used to bake a creamy mixture of honey, milk and spices into pumpkin shells, which then transformed into a glorious pie. Below, you’ll find a squash variation for you to try this holiday.
Makes 1 pie in a 9.4” pie dish
- 4 cups rice flour
- 2 tsp arrowroot powder
- 7 oz ghee, and a little extra to grease the pie dish
- 1 tbsp agave syrup
- 12 tbsp iced water
- 2 large eggs
- 4 tbsp agave syrup
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp ground nutmeg*
- 1 tsp ground cinnamon**
- 15 oz steamed squash, skin discarded and pureed
- 1 cup almond milk***
*Nutmeg is an avoid for Type O secretors
**Cinnamon is an avoid for Type O non-secretors & Type B's
***Almond milk is an avoid for Type O non-secretors; substitute with rice milk
- Pre-heat the oven to 350 degrees.
- In a food processor, mix together the crust ingredients, and pulse until the dough is well-combined.
- Line a tray with greaseproof paper, place the ball of dough on top, and cover with another sheet of greaseproof paper. Roll the dough out to an even thickness of ¼ inch and refrigerate for 10 minutes.
- In the meantime, whisk together the eggs with the agave syrup and spices. Add the squash puree and almond milk, and mix until combined.
- Lightly grease your pie dish with some ghee. Get the dough from the fridge, and transfer carefully to the pie dish. Rice flour makes for a delicate dough, so you may need to flatten the edges with your hands in the mold. Loosely cover with parchment paper.
- Pre-bake the pie crust for 12-15 minutes and discard the parchment paper.
- Pour the pie filling in the crust, and bake for another 30-40 minutes until a knife comes out clean. If the crust starts browning, loosely cover the pie with a sheet of foil in the oven.