Cardamon Spiced Kabocha Pie

This nutrient rich, unprocessed, gluten-free seasonally spiced squash pie is naturally sweet and decedent from the organic kabocha squash. You can use sweet potato, butternut squash or blend a variety of those together for this spiced treat. There's no flour of any kind used in this pie, no artificial or processed sweetness, no oils or fat so you can enjoy a slice for breakfast, brunch or dessert. They also make great cupcake or muffins if you don't have a pie dish which you can eat on the go or picnic with. 

Cardamon Spiced Kabocha Pie

by Sarah Farsh December 1, 2020


  • 1 seeded and roasted kabocha squash (don't need to peel)
    • or 1-2 roasted really large sweet potato, or 1 seeded and roasted butternut squash (peeled), or combination of all
  • 1/4 cup pure maple syrup
    • or honey, date paste or monk fruit sugar
  • 1 egg
    • or flax egg, or 1/4 cup firm organic tofu
  • 1 tbsp good cinnamon
  • 1 tsp fresh ground nutmeg
  • 3-4 whole cardamon pods
  • 1/2" fresh ginger
  • 1 tsp vanilla bean powder
  • pinch pink salt
  • splash of water to help blender start, but be careful not too much!

  • steal cut oats (as much as fills the bottom of your pie pan, about 2-3 cups)
  • 2 medjool dates 
    • or 1/4 cup raisins
  • 1/2 tsp cinnamon
  • splash water
Lightly blend crust ingredients together in food processor, adding no more than 1 tbsp off water at a time. You want it to be like oatmeal cookie dough but not too sticky. Scoop crust batter out into your pan and press down with fingers evenly. Wetting your hands with water first helps. Blend all filling ingredients together in blender, poor on top of pie crust or into muffin tins and bake for 35-45min at 350. Sprinkle with unsweetened chocolate chips while pie is still warm after cooking and cooling outside of oven. Chocolate should naturally get soft in a few minutes and you can smear out the chocolate while pie is cooling with a soft butter knife for a melty finish. Cool for at least 45min at room temp before refrigerating. Serve cold or at room temperature. 


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