So this is one of the recipes that I am MOST proud of – and it’s one of my favorites! First off, its a baked vegan squash pie. I used butternut – but guess what, you can just as easily use pumpkin. So whether you are vegan, lactose intolerant, don’t want to use eggs – you can serve this pie to your guests this Thanksgiving and no one will ever suspect that it’s vegan. It bakes perfectly, it has a delicious creamy filling. It’s perfect.
I also love the crust on this. Bob’s Red Mill approached me about making Thanksgiving dessert, and I was immediately super excited! I love their products – especially the Organic Whole Wheat Flour I used to make this crust. It makes me feel like – even though I’m serving my family (and friends, and co-workers, and the girls at my local wine shop!!!) a slightly decadent pie, I’m still giving them the healthiest and best version possible. And that makes me feel great!
So let’s talk Thanksgiving plans, how simple this gorgeous crust is (those leaves!!!) and more pie!!!
Now last year I made my super simple 10 minute pumpkin pie parfait for dessert – which don’t get me wrong, I still love. But this year since we (me and my Mom!) are joining Joe’s family for Thanksgiving I wanted to actually make a pie. I mean, c’mon – the food blogger has to show up with pie right? So I got to work deeloping this dessert – and then found out that someone else had already claimed dessert rights! Ahh! So now i’m bringing breakfast. ( I think I’m doing my blender banana muffins and a variation on my Hawaiian French Toast Bake – maybe something with pumpkin?)
It’s still a bummer because I think this crust looks So impressive, but it’s so easy! I used a small leaf cooking cutter, like this one, and then using a small knife traced lines (like leaf veins) across them. I then pressed them around the rim of the crust in an overlapping pattern. The whole thing took maybe 10 more minutes – but it dresses up the pie SO much, don’t you think? (And is way easier than lattice, too!)
I also added candied sage on top (which is optional – and some people thought looked weird), but I loved the mix of flavors with crunchy sweet sage and butternut squash (and it would go great with pumpkin too!)
If you want to skip the sage (boo!) but add a little more decadence, you could make some ginger whipped coconut cream, or top with some caramel sauce. I seriously have such a sweet tooth… it’s a problem!
Tonight is going to be spent in a massive baking overload prepping the post-Thanksgiving breakfast – with maybe a traditional trip to a local watering hole mixed in 😉 How are you preparing for the holiday? Do you have your menu planned? Food purchased? Travel plans set?
We have a jam-packed holiday weekend planned! A BIG family Thanksgiving dinner, skiing, and a lot of food, so you know I will be (over) sharing on Facebook, Twitter, Instagram and Pinterest! So if you recipe sneak previews, food pics and Oreo silliness so don’t forget to follow me!