Butternut Squash Pie with a Cornmeal Crust (Gluten Free and Vegan)

Posted by ♦***Admin--Dia***♦ on November 23rd, 2010. Filed under: Casein Free, Dairy Free and Vegan, Vegetarian, Wheat and Gluten Free.

Butternut Squash Pie (Gluten free & Vegan)

All you will need is:

For the crust:

2 cups cornmeal (make sure it was made in a gluten free enviroment)
4 tablespoons of vegetable crisco (crisco is vegan and gluten free)
1/4 cup of cold water

For the filling:

1 butternut squash peeled, gutted and sliced
3/4 cup brown sugar
1/2 cup maple syrup
1/4 cup vegan milk
1 tablespoon of cinnamon
2 teaspoons of ground ginger

After you have your squash prepared put it in a roasting tin and roast for 45 minutes at 410 ° F.
Butternut Squash roasted with brown sugar
Stick a fork in it to make sure it is soft enough to puree.
Puree in either a blender or food processor. For me personally, I find blenders are a bit of a mess, so I prefer a proper food processor because you can process larger amounts at once.
Butternut Squash Puree
Add in the milk, sugar, syrup, cinnamon and ground ginger and process for a few more seconds.
Once the filling is pureed set aside until your crust is ready.

For the crust all you need to do is to combine the cornmeal with the crisco and water.
Form into a ball, and either stick in the fridge for 30 minutes before rolling out, or use my super duper easy method to press the ball onto the pie dish and evenly distribute the pastry around the dish. Trust me this is a no fuss approach and the crust comes out the exact same way as if you were to roll it.
Gluten Free Cornmeal pastry
After pressing it out in the dish, stick it in the fridge for 30 minutes. You can do either or, just remember, if you are using my easy method only put in the fridge after putting it in the dish, not before. Only put it in the fridge before, if you are going to roll it out.

Once the pie crust is ready and the filling is ready, pour the filling into the pie crust and bake in the oven for 45 minutes at 350° F.

Slice and serve warm or chilled!
Butternut Squash with a Gluten Free Cornmeal Crust (Vegan)

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3 Responses to Butternut Squash Pie with a Cornmeal Crust (Gluten Free and Vegan)

  1. Michael

    you did a great job Dia

  2. mfg (@mfgink)

    Hey, I like the recipe and am waiting for some bread to bake while the crust is chilling and the filling is set aside. Anyway, I doubled the amount of water and shortening to be able to mix this into a crust. I chilled first and it was still not a good packing consistency, then added the additional shortening and water (and a bit of salt) and it packed up nicely.

    So do you par bake the crust for 5-10 minutes, or just have it all bake in one go?

  3. ♦***Admin--Dia***♦

    I should have specified that you should use coarse cornmeal vs fine cornmeal. Not sure if that was what went wrong. I baked it all at once. Cornmeal doesn’t really need to be baked too long like regular flour.

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