Vegan Hubbard Squash Pie
Try this Vegan Hubbard Squash Pie recipe, or contribute your own.
Try this Vegan Hubbard Squash Pie recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon salt
- 1 tsp cinnamon
- 2 tbsp cornstarch
- 1/2 cup maple syrup
- 2 1/4 cups all-purpose flour
- 1/4 tsp allspice
- for filling:
- 1/2 tsp ginger
- for crust:
- 1/2 - 3/4 cup coconut oil cool enough to be solid (start with 1/2 cup and only add more if necessary)
- 1 tablespoon raw sugar
- 1/3 - 1/2 ups ice water
- 2 cups cooked hubbard squash (or sugar pie pumpkin or any other pie-appropriate squash)
- 3/4 cups coconut milk
- juice + zest of half an orange
- a pinch of cloves
- 2 tbsp hot water
- Carbohydrate 264.711725629046 g
- Cholesterol 0 mg
- Fat 39.0777192008102 g
- Fiber 9.24353343738234 g
- Protein 31.4550135383458 g
- Saturated Fat 32.54241119434 g
- Serving Size 1 1 recipe (546g)
- Sodium 3600.28552124047 mg
- Sugar 255.468192191664 g
- Trans Fat 3.10102766964036 g
- Calories 1529 calories
Step-by-step
- To get flesh out of a squash or pumpkin, cut it in half, scoop out the insides, and bake your squash with insides facing down at 375F until it can be easily pierced with a fork.
- Let the filling drain through a colander overnight if it's really watery.
- To make crust, combine flour, salt and sugar in mixing bowl.
- Cut solid coconut oil into flour with two knives or a pastry cutter until mixture is crumbly and will stick together when you squeeze it. Do not overwork.
- Slowly add in ¾ cup water, or until the dough comes together and holds when you make a handful of it. You will still have a lot of crumbs left, but it should be easy to shape the dough into a large ball. If necessary, add a little more water until the texture is right.
- Turn dough onto a floured working surface. Without overworking it too much, shape dough into a ball and lightly flatten into a circle. If using right away, continue to making filling; if keeping for later, wrap tightly in plastic wrap and either freeze or chill. Make sure dough returns to room temperature and is pliable before using.
- While dough is chilling, mix all filling ingredients together except for cornstarch and hot water. Mix those in a small bowl with a fork, ensuring all clumps dissipate and the liquid is uniform. Add to filling.
- Preheat oven to 425F.
- When you're ready to bake pie, dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness of about ½-inch with light, even strokes. If dough sticks, dust lightly with flour.
- Roll out a circle about 1 inch larger than an upside-down pie plate, and transfer dough onto prepared pie plate with a spatula. Rolling the dough on parchment paper and then transferring it on the parchment paper to the pie plate also works well.
- Fill pie shell with filling.
- Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning.
- Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 50-60 minutes, or until an inserted knife comes out mostly clean and the pie does not jiggle (it will set further when it cools down).
- Serve with sweetened coconut cream and sprinkled with some more grated orange zest.
A Warm Embrace in Every Slice: My Vegan Hubbard Squash Pie Adventure
The scent of cinnamon and warm spices fills the air, a comforting aroma that heralds the arrival of autumn. For me, this time of year is all about cozy evenings, crackling fires, and of course, delicious baked goods. This year, I decided to embark on a culinary journey, creating a vegan Hubbard squash pie that's as comforting as it is decadent. And let me tell you, the result was pure magic.
I've always loved pumpkin pie, but the richness of the Hubbard squash offers a unique depth of flavor. Its naturally sweet taste, combined with warming spices like cinnamon, ginger, and cloves, creates a symphony of flavors that dance on your tongue. The creamy texture, achieved through the careful blend of coconut milk and squash purée, is unbelievably smooth and satisfying. This vegan version utilizes the same wonderful spices but replaces traditional dairy with wholesome and delicious alternatives, ensuring a pie that is both tasty and ethical.
The process of making this pie is surprisingly straightforward. While it requires a bit of patience, the reward—a slice of warm, comforting pie—is well worth the effort. I started with preparing the Hubbard squash, roasting it until tender before carefully removing the flesh and making it into a perfectly smooth purée. This was followed by crafting the pie crust, which involved mixing the dry ingredients and carefully incorporating the coconut oil to form a beautiful flaky dough. The most exciting part is, of course, the assembly and baking process. Watching the pie slowly transform in the oven is a truly magical experience! Seeing the golden-brown crust and knowing that soon I'd be indulging in a slice of this amazing creation, is simply heartwarming.
The best part? This pie is surprisingly versatile. While I opted for a classic spice blend, feel free to experiment with different flavor combinations. A hint of nutmeg or a dash of cardamom could add an extra layer of complexity. You can also play with the sweetness level, adjusting the amount of maple syrup to suit your preference. This recipe is my personal favorite; it is a recipe that feels as wholesome and loving as it tastes. It makes me think of home, of warmth, and most importantly, it makes me smile.
This pie is not only a feast for the taste buds, but also a celebration of seasonal ingredients. The rich, earthy flavor of the Hubbard squash is perfectly complemented by the subtle sweetness of the maple syrup and the warmth of the spices. It's a dish that embodies the spirit of autumn, and one that I'll undoubtedly be making again and again. It is a perfect dish for those autumnal family gatherings, or for simply enjoying a quiet moment with a warm drink on a chilly evening.
Beyond the taste, there's something deeply satisfying about making a pie from scratch. It’s a connection to simpler times, a reminder of the importance of slowing down and appreciating the process of creating something delicious and nourishing. The joy of sharing a slice of homemade pie with loved ones is an experience that transcends words. So, this autumn, I encourage you to try this vegan Hubbard squash pie recipe. You'll be amazed at how easily you can create something so wonderfully delicious and comforting.
Whether you're a seasoned baker or a complete beginner, this recipe is sure to impress. So gather your ingredients, preheat your oven, and prepare to be transported to a world of autumnal delight! And remember, the best part is sharing it with those you love—a slice of happiness, one bite at a time. The perfect end to a long day is always a perfectly made pie.
