Preparation time: 5 minutes
Total time: 1¼ hours
Makes 12 servings (12 muffin-size pies or one 9-inch pie)
These miniature pies are so sweet and creamy, and look beautiful when made in muffin tins. A low-sugar, gluten-free treat for the holidays.
• 4 cups large chunks peeled winter squash, such as kabocha, butternut, buttercup, etc. (3 cups packed, cooked)
• ¼ teaspoon salt
• ¼ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
• 2 tablespoons pure maple syrup
• 2 tablespoons honey
• ½ cup unsweetened soy or almond milk, or whole milk
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger or 1 teaspoon ginger juice (see here)
• ¼ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice (optional)
• 1 teaspoon pure vanilla extract
• 2 eggs, or 8 ounces extra-firm tofu, or 2 tablespoons chia seeds, finely ground and mixed with ½ cup water
• Olive oil spray or oil for muffin tins
• ½ cup almond flour
Preheat the oven to 350°F.
Fit a steamer basket in a pot. Add 1 to 2 inches of water to the bottom of the pot, just under the level of the basket. Place the squash in the steamer basket and bring the water to a boil. Reduce the heat to medium-low and steam the squash until tender, about 15 minutes.
Transfer the cooked squash to a high-powered blender or food processor, add the remaining ingredients, and puree until smooth, or add the remaining ingredients directly to the pot and blend using an immersion blender. Rub or spray a standard muffin tin with oil. Sprinkle 2 teaspoons of almond flour into the bottom of each well, then fill with pie filling for a quick tartlet with a simple bottom crust and custard-like sides.
Bake for 50 to 60 minutes or until the filling is completely set and begins to crack on top. Cool for 30 minutes to an hour, then gently remove the tartlets from the tins by running a thin spatula or knife around the edge of the tartlet to release it from the tin. These can be served warm but are best after 1 to 2 days in the refrigerator when flavors have had time to fully meld and the filling becomes a bit more dense. Store in an airtight container in the refrigerator for up to 10 days.
Tip: Measure out your oil first and use the same utensil for the sweetener (see Chef Dawn’s Tasty Tip, here).
Calories: 139
Carbohydrate: 12 g
Protein: 3 g
Fat: 9 g
Variation
Pie Variation: Use one Grain-Free Piecrust dough (here). Roll between parchment paper and press into a 9-inch pie plate or separate into 12 even pieces and roll individually to fit into the 12 muffin-tin wells. Prebake crust(s) for 5 to 7 minutes. Pour the blended filling into the prebaked piecrust(s) and bake for 50 to 60 minutes. Cool and store as indicated in the recipe.
Calories: 187
Carbohydrate: 18 g
Protein: 5 g
Fat: 11 g