Double Squash Pumpkin Pie with Squash flour and Apple flour crust

Nov 27, 2014




Adapted from Against All Grain's  Grain-Free and Dairy-Free Pumpkin Pie

  1. Preheat your oven to 325 degrees and grease the bottom and sides of an 8 or 9 inch pie pan.

  2. Add the all of the crust ingredients, liquid first, to a food processor or mixer and process until a sticky dough forms.

  3. Using your ginger tips, press the dough into the pie pan covering the bottom and spreading up the sides. Fill with weights or prick with a fork to keep it from bubbling during baking.

  4. Bake the crust at 325 degrees for 10-15 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.

  5. Add the filling ingredients together in a medium sized mixing bowl and whisk.

  6. Remove the pie crust from the freezer and pour in the filling.

  7. Bake at 350 degrees on the middle rack for 35 minutes, or until the custard has set. Check at 15 and 20 min, if the crust starts to brown too quickly, you can cover the edges with foil and continue baking.

  8. Turn off the oven and leave it cracked while the pie cools. Refrigerate until chilled, then serve! We took Danielle's guggestion and served ours with a dollop of coconut whipped cream.