Acorn Squash Sweet Potato Pie Recipe

Have you ever had a sweet potato pie? I love this delicious pie, I think it has to be one of my favorites, I like it even more than pumpkin pie. I decided to give this pie recipe a little twist by adding a delicious acorn squash! Even better the pie filling contains no flour or corn starch. 

This potato comes in a variety of colors, from a pale white skin similar to a potato, orange flesh and sometimes even purple. This potato is packed with vitamins, A, C, B6, manganese, potassium and much more!

The acorn squash is also packed with vitamin A, C, B6, B2, fiber, manganese, potassium, vitamin k and omega-3 fats. 

Sweet Potato Pie Recipe Ingredients

Filling Ingredients:

  • 1 Acorn Squash
  • 15 oz Can Organic Sweet Potato
  • 1/2 Cup Pure Raw Sugar
  • 1 TBSP Pure Vanilla
  • Pinch Salt
  • ½ tsp Cinnamon
  • ¾ Cup Rice Milk

 Pie Crust Ingredients:

  • 2 Cups Rice Flour
  • 2 TBSP Pure Vanilla
  • Pinch of Salt
  • ½ tsp Baking Powder
  • 1/2 Cup Melted Soy Free Earth Balance Buttery Spread
  • 1/2 Cup Apple Sauce

Start by preparing the acorn squash. You can either bake or microwave for a quicker cooking time.

Prepare the acorn squash by slicing the bottom off (opposite the stem), next slice down each side toward the stem (I find a serrated knife works the best). Pull each half apart then cut off the stem. 

Scrape out the seeds and save to make this delicious acorn squash cookie recipe!

To Bake:

Place squash open side down in oven safe dish with a lid, fill with warm water to cover about 1/2 inch of the squash and bake at 400 for 30 to 50 minutes depending on the size of your squash, until soft. Remove and allow to cool.

To Microwave: 

Place squash open side down in microwave safe dish with a lid, fill with warm water to cover about 1/2 inch of the squash. Put dish into microwave and cook for 10-15 minutes depending on the size of the squash, until soft. Remove and allow to cool.

earth balance butter
earth balance butter

While the squash is cooking start to prepare the pie crust.  Combine all dry ingredients and mix well. In a separate small bowl add the butter, place into microwave for 10-20 seconds until soft. 

Once the butter is soft mix in the applesauce and vanilla, mix. Slowly pour butter mixture into flour. Gently mix ingredients together, may need to use hands.

Lightly grease a pie pan. Take ball of dough and place it into center of greased pie pan. Spread dough out so that it reaches all sides then start to press up the sides of the pie pan. To make it look nice go back around the dish and light press down at the top to make the top of the crust line the same height.

Preheat oven to 400 and bake for approx 8-10 minutes, until the crust is lightly golden then remove and allow to sit.

Acorn Squash Sweet Potato Pie Recipe With a Gluten Free Crust

In a blender combine cooked squash (skin removed) along with remaining ingredients. 

Note: Depending on your blender, may need to puree in two batches.

Blend all ingredients until smooth, then pour into pie crust. Line crust edges of pie with foil or a crust cover. 

Place pie in the oven at 350 and bake for approx 50 to 1:10. Place knife or toothpick through pie in the center to check if it is done. Should come out clean.

Allow pie to cool for 1 hour and enjoy this acorn squash sweet potato pie recipe! You can re-heat or eat cool. 

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