Easy Slow Cooker Butternut Squash Pie with Miso: a Vegan Thanksgiving Pie
I wanted to give you a holiday dessert that you can show off to your friends and family. No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spices.
Servings: 8 servings
Calories: 271kcal
Equipment
- food processor
Ingredients
Crust Ingredients
- 2 cups whole-wheat pastry flour , or use gluten-free pie crust mix
- ½ teaspoon miso
- ½ cup cold water
- ½ cup vegan butter Stick Preferable - can use coconut oil
Filling Ingredients
- 1 15 oz. can butternut squash purée or pumpkin or sweet potato puree
- 1 12.3 oz box silken tofu
- ¾ cup brown sugar , or sub coconut or date sugar
- 2 tsp yellow miso
- 1 tsp molasses
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp nutmeg
Instructions
- Mix the crust ingredients in your food processor, and pulse until it begins to form a ball.
- Line your slow cooker with parchment to make the pie easier to remove once it’s done.
- Press the crust in and make it as even as you can and create a 1⁄4-inch lip/crust edge all around.
- Rinse the food processor. Add the filling ingredients.
- Process until silky smooth.
- Pour into the crust.
- Place a clean dish towel between the lid and the crock and prop up one side of the lid by putting a wooden spoon underneath it.
- Cook on high for 1 1/2 to 2 1/2 hours until the middle firms up. It will still jiggle slightly, but if you notice a lot of steam coming off the middle you can cook with the lid off to help it firm up the last 30 minutes of cooking.
Video
Nutrition
Calories: 271kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 169mg | Potassium: 161mg | Fiber: 3g | Sugar: 21g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg