Seasonal foods are the healthiest foods that you can eat. The most flavorful and nutritious foods will be the ones that are growing in your area right now. Not only will these foods be the freshest foods available, they will also be the most affordable. This week, my family made a visit to an local farm to check out seasonal vegetables, and as usual, I got inspired – inspired to make pies that is. Mini pies to be exact. Introducing Mini Winter Squash Pies.
OK, I am going to admit that I was planning on making another pumpkin recipe. I was on the search for the perfect sugar pie pumpkins to bake with. I love the deep, orange flesh of a sweet mini pumpkin. But when I saw the huge variety of winter squash at the farm, I shifted gears.
So instead of making a traditional pumpkin pie, I decided to make winter squash pie. I just couldn’t pass up the beauty of thee little treasures. And because they were so cute, I couldn’t resist the idea of making mini pies.
The idea is simple. The taste is divine. Creamy, luscious squash filling in it’s own ready-made shell. The epitome of seasonal eating, these little mini pies are perfect for holiday entertaining. My family sure enjoyed eating them. I have to admit that we actually ate ours for breakfast. It really is fun to have your own little mini pie. Oh, and did I mention that they are grain, dairy, and refined sugar free?
May your fall time be warm and cozy. And full of delicious mini pies…..
Mini Winter Squash Pies
- Yield: 6 mini pies
- 3 cute little winter squash
- 5 eggs, preferably pastured
- 1 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- 4 TBS raw honey OR REAL maple syrup
- 1 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/4 tsp ginger powder
- 1/8 tsp clove powder
- 1/8 tsp nutmeg
- 1/4 tsp unrefined salt (like this)
- 2 tsp vanilla extract
- a little bit of ghee (I use this brand), butter, or coconut oil (like this) to grease baking pan and squash skins
- Preheat oven to 400’F. Lightly grease a large baking pan or cookie sheet. Cut winter squash in half horizontally, scoop out the seeds and stringy parts, and rub outer skins liberally with fat of choice.
- Bake squash, cut side down, for 30-40 minutes until insides are soft. Remove from oven and allow to cool enough to handle. Reduce oven heat to 350’F.
- Carefully scoop out inner meat of squash, leaving a thin layer inside to the skin to provide support for the shell.
- Place all ingredients into blender and puree until creamy and smooth. Taste and adjust for flavor and sweetness.
- Arrange the 6 squash shells skin side down onto your baking sheet. Pour the creamy yumminess into each shell.
- Bake for 35-40 minutes, until the filling is set. Allow to cool slightly.
- Serve either warm OR at room temperature. Feel free to add whipped cream, ice cream, or coconut whipped cream.
2 tsp of pumpkin pie spice can be substituted for all of the spices in this recipe.
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Do you have a favorite fall time dessert?
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