08 Nov Thanksgiving Recipe: Acorn Squash and Sweet Potato Pie
After all, what’s Thanksgiving without the pie? This season we feature a gluten-free and vegan pie recipe from Jennifer Katzinger of “Gluten-Free and Vegan Holidays”
This recipe is full of the flavors of autumn. During this time of the year, feel grateful for the warmth of your kitchen and the feeling of anticipation for the Thanksgiving feast. Make the most of your holiday by putting love and time into a delicious pie, appreciated by all at the quintessential family gathering.
It’s recommended to make the pie the day before the celebration, and be sure to warm it before serving. On the day of the gorgeous feast, why not engage your guests and family in the remaining meal preparations? It’s so enjoyable to create food with others. Your meal will take on an even more fulfilling quality when some of the guests contribute to final touches – and the food may taste even more delectable when made together with ease and pleasure.
Happy Thanksgiving to you!
This is a beautiful pie. The acorn squash lends a floral-like perfume that blends tastily with the warming spices. Pie is always a special treat served a la mode. There are some wonderful alternative, non-dairy ice creams and whipped creams available in many grocery stores that would be a lovely complement to this pie.
- For the crust:
- ½ cup coconut oil
- 1 cup sorghum flour, plus extra for rolling out dough
- 1 cup almond meal
- 2 tablespoons maple syrup
- ½ teaspoon sea salt
- 1 tablespoon water
For the filling:
- 2 cups cooked acorn squash flesh
- 1 cup cooked sweet potato flesh
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 2 tablespoons arrowroot powder
- ½ cup rice milk
- To make the pie crust, preheat the oven to 350 degrees F. Generously, dust your work surface with sorghum flour.
- Add all the crust ingredients to the bowl of a food processor and pulse until well combined. Remove the dough and roll it into a 10-inch round, dusting with additional flour as needed. Flip the dough and roll it into a 10-inch round, dusting with additional flour as needed. Flip the dough over onto the pie pan. If the crust tears, don’t worry—you can mend it by pressing the dough back together with floured hands. For the sides of the pie, I like the dough to be a bit thicker so I can crimp the edges using my thumb and forefinger. Any style will work nicely, though. Chill the pie crust in the freezer for 20 minutes to make the dough sturdier.
- After the crust has chilled, prebake with pie weights for 20 minutes.
- To make the filling, combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment or in a food processor; mix until smooth. Pour the filling into the partially baked crust and bake for an additional 20 minutes, or until the filling appears set but slightly gelatinous. The filling will continue to set up as it cools. Allow the pie to cool slightly before serving.
Originally published in the book Gluten-Free and Vegan Holidays 2011 by Sasquatch Books. For other Thanksgiving recipes, try the Creamy Vegan Mushroom Risotto