Recipe: Sugar-Free Pumpkin or Winter Squash Pie

Sugar-free 

Pie Crust Ingredients:

• 2 cups unbleached flour
• 1/4 teaspoon salt
• 12 tablespoons (1.5 sticks) cold butter, cut into 12 pieces
• 1 large egg, cold
• 3 tablespoons ice-cold water (put water in freezer for 10 minutes)

Directions:

• Blend all ingredients together in a food processor until you get a ball of dough. No need to chill overnight but you can if you want!
• Flour your counter top
• Place ball of dough on counter and roll out in the size you need for either 2 pie pans or 1 flat sheet 9x13" (pictured here)
• Poke dough with a fork all over
• Bake in oven for 15 mins at 375F

I used a drinking glass to roll out the dough

Pie Filling Ingredients:

• 1 acorn squash (or sugar pumpkin, or butternut squash)
• 1 can organic evaporated milk (I used 365 brand)
• 3 eggs
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 8 dates, pitted

Directions:

• Cut squash in half and scoop out seeds
• Bake in oven until squash is soft. For the acorn squash I baked in 400F oven for 30 minutes.
• Scoop soft squash out from shell
• Put squash and all other ingredients in a food processor and blend until smooth
• Pour into crust
• Bake at 375F for 35-40 minutes or until middle looks set
• Let cool for 20-25 minutes before serving

Acorn squash

Whipped Cream Ingredients & Directions:

• 1 small carton of organic whipping cream
• Pour into a blender or food processor or blend in a bowl with an electric hand mixer
• Blend until fluffy. That's it! No sugar needed. Yum!