Butternut squash dessert pie with kiss of miso recipe

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No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spice.

  • Yield: 8 Servings


For Crust
  • 2 cups (240 g) whole-wheat pastry flour (or use gluten-free baking blend)
  • ½ teaspoon miso
  • ½ cup (120 ml) cold water
  • ½ cup (112 g) vegan butter (stick is preferable)
For Filling
  • 1 can (15 ounces, or 425 g) butternut squash purée
  • 1 box (12.3 ounces, or 349 g) silken tofu
  • ¾ cup (168 g) brown or coconut sugar
  • 2 teaspoons (5 g) mild yellow miso
  • 1 teaspoon molasses
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
How to Make It
  1. Mix the crust ingredients in your food processor, and pulse until it begins to form a ball. Line your slow cooker with parchment to make the pie easier to remove once it’s done.
  2. Press the crust in and make it as even as you can and create a ¼-inch lip/crust edge all around.
  3. Rinse the food processor. Add the filling ingredients, and process until silky smooth. Pour into the crust. Place a clean dish towel between the lid and the crock.
  4. Cook on high for 1½ to 2½ hours until the middle firms up. It will still jiggle slightly, but if you notice a lot of steam coming off the middle you can cook with the lid off to help it firm up the last 30 minutes of cooking.

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