A pumpkin pie without “pie pumpkins” probably sounds absurd to all you traditionalist bakers out there, but as I explained in my guide to using squash, many squash varieties are much sweeter than “pie pumpkins”, and provide a richer flavor profile for your recipes. I actually use winter squash in all my pumpkin containing recipes. After trying this recipe, you’ll be able to taste the difference too!
If you are using butternut squash, you’ll probably want to peel it, but I like to use kabocha or buttercup squash and include the skin. The kabocha squash with its deep orange middle and dark green skin gives the tartlets a deep orange color that’s more reminiscent of traditional pumpkin pie.
UPDATE: When we first published this recipe on the blog, we couldn’t include our flakey, Grain-Free Piecrust since it came from our newest book, Always Delicious, which had not yet been released. But now you can make these little pies with the crust on page 206 of Always Delicious! Or keep the crumble crust listed below for a lighter pie.
Pumpkin Pie Tartlets
Makes one 9 inch pie or 12 muffin-sized pies
3/4 cup almond flour Cooking spray (I prefer olive oil spray)
4 cups winter squash (kabocha or butternut), cut into large chunks – should end up with at least 3 cups (packed) cooked squash 1 pinch unrefined sea salt
1/4 cup avocado oil
2 tablespoons maple syrup
2 tablespoons honey
1/2 cup soy, almond, or whole milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger or ginger juice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice (optional)
1 teaspoon vanilla extract
2 eggs, or 8 ounces extra firm tofu, or 2 tablespoon chia seeds ground fine + ½ cup water
Cut squash into chunks. Place the chunks in a steamer basket in a large pot.
Fill below the steamer basket with water and bring to a boil. Turn heat to medium low and steam until tender, about 30 minutes.
Purée in a high powered food processor or immersion blender with the rest of the ingredients. Tip: If using a chia egg, mix the chia seed and water together before pouring it into the blender. This will help the chia seeds gel.
Spray 12 muffin tins with cooking spray or rub them evenly with oil and sprinkle 1 tablespoon of almond flour into each cup. Pour the filling into each cup and bake at 350° F for 50 to 60 minutes or until filling is completely set and starts to crack on the top.
These little pies are best after a day or two in the fridge. The time allows for the flavors to fully meld and the pie gets nice and dense. It’s the perfect rich flavor for a pumpkin pie.
Carbohydrate: 12 g
Protein: 3 g
Fat: 9 g
A trick for measuring liquid sweeteners:
To prevent sticking, rub your measuring spoon with oil before measuring sweeteners like the honey or maple syrup. This will make them slide right off the spoon and into your batter. If you measure out your oil first, use the same utensil for the sweetener. Otherwise, feel free to rub your measuring spoon or cup with oil to keep your sweetener from sticking.
Let us know your favorite way to use squash this holiday season!