Winter Squash Pie Filling


  • 2 Tbsps kuzu
  • 2 butternut squash
  • ½ cup maple syrup
  • 1 pinch sea salt
  • 1 tsp cinnamon powder
  • ¼ tsp ginger juice
  • ¼ tsp nutmeg
  • 1 cup rice milk


Preheat oven to 375°F.

On a cooking sheet, place halved and seeded squash, cut side facing down and bake ½ hour or until the skin is soft to the touch.  Let the squash cool and spoon out the pulp. Should yield 3 cups of squash.

Increase oven temperature to 400°F.

In the food processor, puree the squash, maple syrup, salt, ginger, cinnamon and nutmeg. In a cup, melt the kuzu with 2-3 tablespoons of water.  Add this kuzu mixture to the food processor and process well.  Add pureed mixture to the pie crust .  Cover the pie with aluminum foil or lid.  The pie must be very well covered so the crust edges will not burn.  Bake the pie at 400°F for 15 minutes.  Then reduce the heat to 375°F and bake for an additional 30 minutes.  Remove from the oven and let cool at room temperature.  Chill before serving.  Yields 2 or 3 pies.