Tuesday, November 27, 2012

Crustless Squash Pie or Squash Custard (Dairy, Gluten/Grain and Refined Sugar Free)

Wow, this turned out so well.  Even my oldest daughter enjoyed it and squash is the one vegetable she has never enjoyed.  This can be enjoyed warm or cold.  It will firm up more when cold due to the coconut oil.
I am definitely making this again.  It will be great for school lunches, breakfast or dessert.

  • 2 cups cooked/roasted squash (I used a buttercup squash)
  • 2 eggs (at room temperature)
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup or other natural sweetener
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon sea salt

  1. Preheat oven to 350 F and grease a pie dish.
  2. Place all ingredients in a blender and purée until smooth.
  3. Pour into prepared dish.
  4. Bake for 40 minutes or until set.


  1. In the ingredient list, it calls for 1/4 tablespoon of coconut oil. I am assuming that it 1/4 cup because I have never seen such a measure in a recipe before. It would be good to specify so people can try your recipe. It looks good!

  2. Jems of Joy, Thank you so much for noticing, I have corrected the error.