This Koginut Squash Pie with Almond Flour Crust is not your average pie. It’s a creamy, perfectly spiced, subtly sweet masterpiece, thanks to the star ingredient: koginut squash. And that buttery, flaky almond flour crust? It’s pure perfection, even without the gluten! Whether you’re seeking a healthier holiday dessert, curious about koginut squash, or simply craving a truly delicious slice of pie, this recipe is your guide. Let’s bake!
This almond flour crust isn’t an afterthought; it’s a star in its own right. Nutty, delicate, and surprisingly simple, it’s the perfect base for our koginut filling.
Ingredients:
1 ½ cups finely ground almond flour (for that perfect texture)
¼ cup melted coconut oil (or butter, if you prefer)
2 tablespoons maple syrup (honey or agave work too!)
¼ teaspoon salt (a pinch of magic)
Instructions:
In a medium bowl, combine all the crust ingredients.
Use a fork or your fingers to mix until a dough forms.
Press the dough evenly into your pie plate, ensuring even thickness on the bottom and sides.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden.
Let the crust cool completely. This prevents a soggy bottom – nobody wants that!
The Star of the Show: The Koginut Filling
Roasting the koginut squash intensifies its natural sweetness, creating a depth of flavor that’s simply amazing. This probably happens because roasting brings out the inherent sugars, though further research may shed more light on the process. Regardless of the science, the result is pure deliciousness.
Ingredients:
2 cups roasted and pureed koginut squash (about 1 medium squash)
½ cup sweetened condensed milk (store-bought, homemade, or vegan options all work)
2 large eggs (or flax eggs for a vegan version)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of salt
Instructions:
In a large bowl, whisk together all the filling ingredients until perfectly smooth and creamy. No lumps allowed!
Carefully pour the filling into your cooled almond flour crust.
Baking and Enjoying Your Koginut Masterpiece
Almost there! Now, let’s bake this beauty.
Instructions:
Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Oven temperatures can vary, so start checking around the 50-minute mark.
Cool completely on a wire rack before serving. Patience is key here! This allows the filling to set properly.
Top with whipped cream (regular or coconut) for an extra touch of indulgence.
Slice, serve, and savor every bite of this amazing pie! This is likely to become a new fall favorite.
Why Koginut Squash?
Koginut squash, a hybrid of butternut and kabocha squash, offers a unique sweetness and subtle nuttiness that elevates this pie beyond the traditional pumpkin spice experience. Some might even say it’s the squash designed for pie. Its natural sweetness allows for less added sugar, which is always a plus.
The Almond Flour Advantage
Almond flour isn’t just a gluten-free alternative; it’s a flavor enhancer. Its slightly nutty profile complements the koginut beautifully, adding a delightful crumbly texture to the crust.
Tips and Variations
For a crispier crust: Blind bake it! Line the unbaked crust with parchment paper, fill with pie weights, and bake for 15-20 minutes before adding the filling.
Spice it up: Add a pinch of cardamom or allspice to the filling for a warm, aromatic twist.
Sweeten the deal: A touch of maple syrup or honey in the filling adds another layer of flavor.
Get creative: Swirl in some coconut milk or sprinkle toasted pecans on top for extra indulgence.
Not just for holidays: This pie is a perfect treat any time of year.
Koginut Squash and Almond Flour Pie: A Recipe for Success
This recipe combines the best of both worlds—the unique flavor of koginut squash and the wholesome goodness of almond flour.
Ingredients: (See detailed table in previous response)
Instructions: (See detailed numbered steps in previous response)
This Koginut Squash Pie with Almond Flour Crust is a true showstopper. It’s a healthier, more flavorful take on a classic, perfect for any occasion. Enjoy!
I am a writer specializing in health and lifestyle, committed to delivering well-researched, engaging, and insightful content. With a keen eye for trends and a deep understanding of health, presenting and exploring topics ranging from nutrition and mental health to sustainable living. This writing is solely intended to educate, inspire, and empower readers to live a healthier, more balanced life.
