Kabocha Squash Pie
From Daemon Jones, ND,
Daelicious! Recipes for Vibrant Living

I decided to use a kabocha squash for this pie just because I was at the farmers’ market and saw a beautiful orange variety (some varieties are dark green). You might decide to try another squash like butternut, or acorn. The point is—experiment with squash!

1 kabocha squash
1/3 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon ground allspice
½ cup maple syrup
1 egg or egg substitute equal to one egg
1 ½ cups raw pecans
½ cup Turbinado sugar

  1. Pierce holes in the kabocha squash and place on a cookie sheet for about 50 minutes in the oven at 375º F. Take out of the oven and let cool.
  2. Reduce oven temperature to 350 º F. Once cool, peel off the outside of the squash. Cut in half and scoop out the seeds to the trash.
  3. Scoop out the inner flesh and set aside. Consider freezing unused portion for next time.
  4. To make the crust: In a blender or food processor break pecans into a course meal.
  5. Add Turbinado sugar and pulse 5 – 10 times.
  6. Remove from appliance and use mixture to cover the bottom of the p ie plate.
  7. Cook in the oven for 10 minutes at 300 º F.
  8. In the food processor, add 3 cups of kabocha squash, coconut milk, vanilla, ground allspice, maple syrup and egg or egg substitute. Blend for 45 seconds.
  9. Pour into the crust and bake for 50 minutes or until firm.

Enjoy!