4cupswinter squash (kabocha or butternut) cut into large chunks - should end up with at least 3 cups (packed) cooked squash
1pinchunrefined sea salt
¼cupavocado oil
2tbsp maple syrup
2tbsphoney
½cupsoy, almond, or whole milk
1½tspcinnamon
¼tspground ginger or ginger juice
¼tspground cloves
¼tspnutmeg
¼tspallspice (optional)
1tspvanilla extract
2eggs OR 8 ounces extra firm tofu OR 2 tablespoons chia seeds ground fine mixed wih ½ cup water
Instructions
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.