Paleo Thanksgiving Dessert: Delicata Squash Pie with Graham Cracker Crust from Borne Appétit
Paleo Delicata Squash Pie with Graham Cracker Crust from Borne Appétit
Move over pumpkin pie, and make room for your lighter cousin the Delicata squash pie! Delicata is an heirloom squash that is more than 100-years old, introduced in 1894. Delicata squash has undergone a recent revival. I was introduced to it just a couple of years ago by my CSA - Community Supported Agriculture. Since that time, I have been serving Delicata Squash Pie as my traditional Thanksgiving dessert. Delicata squash is rising in popularity with chefs so much that this Fall I found it at right in the produce section of my Trader Joe’s Supermarket.
If you like pumpkin pie but find its heaviness, and overly-spiced and sweetened taste cloying, then my Delicata Squash Pie is the perfect recipe for you. This year I’ve given my recipe a new twist to make it even lighter than versions I’ve made in years past. The addition of ginger, Medjool dates, and coconut cream compensate for less maple syrup.
I’ve also developed an exciting new recipe this year for a Paleo pie crust. It is so reminiscent of a graham cracker crust that you’ll never miss grain flours again! It’s so good in fact, that I promise you’ll want to use my Paleo Graham Cracker Pie Crust for all of your single crust pie fillings!
Wishing a very Happy Thanksgiving to your family from mine.
Paleo Graham Cracker Pie Crust from Borne Appétit
5 Medjool pitted dates, diced
1 large organic brown egg
1-3/4 c almond flour
3 TBS coconut flour
1/2 tsp cinnamon
2 TBS coconut oil
Mini food processor
KitchenAid stand mixer
Nonstick pie tin
- Dice the dates using kitchen shears. Then add the diced dates and the egg to a mini food processor, and grind until the dates are finely chopped. Don’t attempt to process the dates without the egg; you’ll have a mess and may burn out the motor of your food processor! Transfer the mixture to the bowl of your stand mixer.
- Important note: When measuring nut flours do not pack them as you would grain flours; instead loosely fill the measuring cup or spoon with nut flours. Add the remaining ingredients to the bowl of your stand mixer. Using the dough hook attachment, mix until moist and crumbly. Press the dough into the sides and bottom of nonstick pie tin. Refrigerate while you prepare the filling.
Paleo Delicata Squash Pie from Borne Appétit
2 Delicata squash, roasted
14oz can Trader Joe’s coconut cream extra thick and rich
2 large organic brown eggs
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
- Preheat oven to 400 degrees F. Halve lengthwise the Delicata squash and scoop out the seeds. Coat the flesh of the squash with melted ghee or coconut oil. Roast cut side up in a pan on the center rack of your oven for 40 minutes. When the squash is done cooking, remove it to cool and reduce the oven temperature to 350 degrees F.
- Remove the Paleo Graham Cracker Pie Crust from the refrigerator and bake at 350 degrees F for 12 minutes.
- In the meantime, once the squash is cool enough to handle, either scoop out the flesh or peel off the outer skin -- which ever way is easiest for you. Add the flesh of the squash to the stand mixer.
- Add all other ingredients to the squash in the stand mixer. Blend until very smooth using the flat beater attachment.
- Pour mixture into prepared Paleo Graham Cracker Pie Crust and discard any leftover filling. Top with broken bits of the ginger candy - not too much! Bake for 1-hour until filling is firm and knife inserted near middle comes out clean.
- Refrigerate the pie overnight so the flavors meld. Optionally you may top the pie just before serving with coconut whipped cream. Try this recipe from Nutty Kitchen.