For those of you in America, I’m sure your Thanksgiving was all about sharing and thankful-ing. So of course I need to share my addictive-its-so-delicious Butternut Squash Pie! And there’s an added bonus… For the filling, I used coconut milk instead of evaporated milk, so this pie is low-fat! Its a miracle.
This pie isn’t only to be enjoyed at Thanksgiving… Its perfect all throughout the holiday season. But who am I kidding… its good all the time! Low fat, full flavour!
Low Fat Butternut Squash Pie
You will need…
Pâte Brisée Crust:
2 1/2 cup flour
1 tsp salt
1 cup (2 stick) cold butter, cubed
1/2 cup cold water
1 egg for brushing
1 15oz can butternut squash purée
1 can coconut milk (I used full fat, which is still low fat compared to milk!)
1 egg plus 2 egg yolks
1/2 tsp vanilla
1/4 cup dark brown sugar
1/4 cup sugar
1 Tblsp maple syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp powdered ginger
1/2 tsp salt
Pie Crust Directions:
- Preheat oven to 375F/190C.
- In a large bowl, cut butter into flour until the mixture resembles fine crumbs. Add the salt. You can also do this in a food processor pulsing the butter and flour until you get fine crumbs.
- Slowly add the water until the crumbs form a ball (either pulsing in food processor, or mixing together in your bowl)
- Place dough ball on a lightly floured surface, and shape into a smooth ball. Wrap in plastic wrap and place in the fridge for 1 hour or overnight.
- *TIP: To get a light and flakey crust, the best thing you can do is keep all your ingredients as cold as possible (including the mixing bowls!) This will help the crust puff up in the oven when baking.
- Remove from fridge and roll out on a floured surface to 1/8 inch in thickness. Carefully pick up the rolled out dough and place into a pie dish. Cut off excess dough around the edges and pinch to the sides. (Save the excess dough to cut out leaf shapes)
- Brush the pie edge with water. Cut out leaves from the excess dough and place around the edge, brushed with water. For ease, you could also just pinch the dough to the edges and forget making leaves.
- Whisk an egg, and brush egg-wash onto the leaves or pie edge.
- Cut a large circle of parchment paper and place over the pie. Fill with dried beans, or pie weights. Bake for 10mins. Remove pie weights, and then bake for another 5mins.
- Remove from oven and set aside to cool.
- Lower the oven temperate to 350F/170C.
- In a medium bowl, whisk together the coconut milk, eggs, and vanilla. Set aside.
- In a large bowl or standmixer, mix together the butternut squash purée, maple syrup, brown sugar, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Slowly at the coconut milk mixture on medium speed until well combined.
- Bake for approx 50mins or until the center is stiff.
- Remove from oven and allow to cool.
- Sprinkle with nutmeg and enjoy!