Gluten free and vegan
Makes 2, 9" pies.
3 cups baked kabocha squash (you can use sweet potatoes, acorn squash or pumpkin if you'd like)
1-2 Tablespoon pumpkin pie spice
12oz coconut milk
5 drops of stevia ( or 1/4 cup maple syrup)
2 cup buckwheat flour
1/2 cup cold coconut oil
1/2 cup cold water
Make pie crust by combining flour with coconut oil and then add water until sticky ball of dough forms. Split dough in half and place each half in a pie pan. Flatten dough evenly in a pie pans with fingers or the back of a spoon. It should be 1/4 inch to 1/8th inch thick. Pierce the bottom of the crusts once with a fork. Bake at 350F for 20 minutes.
For the filling blend kabocha, spices, sweetener and coconut milk in a blender or food processor until smooth.
Pour the filling in the baked crusts and put back in the oven for 15-20 minutes*
Let the pie cool for 20 minutes and then place in the refrigerator for 40 minutes before serving. The pie will be pudding-like, so it may be a little messy but tastes great!
Serve by itself or with coconut whipped cream, cashew yogurt or your favorite non-dairy ice cream.
*These don't need to be baked again, I just like to get a baked look on the top of the pie.
**recipe adapted from Laura Knoff B. Sc. N.C**