Gluten Free Thanksgiving – Squash Pie

Chef Zachary Hellmann from True Food Kitchen shows us how to make a Squash Pie instead of a pumpkin pie for Thanksgiving.

Squash Pie Filling
Ingredients:
1. Roasted Butternut Squash (weight is final roasted weight) – 4 cups
2. Evaporated Cane Sugar – ½ cup
3. Brown Sugar – ½ cup
4. Kosher Salt – 1 tsp
5. Ground Ginger – 2 tsp
6. Ground Allspice – 1 tsp
7. Ground Cinnamon – 1 tbsp
8. Ground Nutmeg - .5 tsp
9. Coconut Cream – 1 ¾ cup
10. Cornstarch – 1/3 cup
11. Brandy – 1/14 Cup
Procedure:
1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in 325° oven for 45-60 minutes, until squash is tender. Remove skin. This is now the usable product weight.
2. Combine all ingredients in large plastic container.
3. With immersion blender, blend until completely smooth.
4. Pour mixture into pre-set pie shell.
5. Bake at 325°F, low fan, for 22 minutes. Rotate pan and continue to bake for 22 more minutes.
6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour.

Squash Pie Graham Pie Dough
Ingredients:
1. Gluten Free Oat Flour (Bob's Red Mill) – ¾ cup
2. Buckwheat Flour – ½ cup
3. Baking Soda - .5 tsp
4. Ground Cinnamon – 2 tsp
5. Kosher Salt – 1 pinch
6. Evaporated Cane Sugar – ½ cup
7. Coconut Oil (melted) – 3 tbsp
8. Water – ¼ cup
9. Vanilla bean paste – 1 tsp
Procedure:
1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well.
2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together.
3. Scrape sides of bowl and continue mixing until dough is smooth and consistent.
4. Roll between 2 sheets of parchment paper until its slightly bigger than pie mold.
5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold.
6. Lightly brush mold with oil.
7. Press dough into pie mold evenly, then dock dough with fork.
8. Chill dough for at least 30 minutes before baking.