Slow Cooker Butternut Squash Pie with Miso

Want a vegan Thanksgiving pie that's full of flavor and just a little bit different? This pie uses butternut squash in place of the usual pumpkin and gets a flavor boost from the miso.

Did you know that canned pureed pumpkin has other winter squashes in it too?

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Crockpot Butternut Squash Pie

Yield

8 servings

Type

Vegan

PREP Time

20 min

Level

Beginner

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– 2 cups whole-wheat pastry flour , or use gluten-free pie crust mix – ½ teaspoon miso – ½ cup cold water – ½ cup vegan butter

For the Pie Crust

– butternut squash purée – silken tofu – brown sugar – yellow miso – molasses – cinnamon, ginger, nutmeg

For the Filling

Step 1

Mix the crust ingredients in your food processor, and pulse until it begins to form a ball.

Step 2

Line your slow cooker with parchment to make the pie easier to remove once it’s done.

Step 3

Press the crust in and make it as even as you can and create a 1⁄4-inch lip/crust edge all around.

Step 4

Rinse the food processor.  Add the filling ingredients. Process until silky smooth.

Step 5

Pour filling 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.

Step 6

Cook on high for 1 1/2 to 2 1/2 hours until the middle firms up.

More Crockpot Recipes

GF Vegan Pumpkin Pie 

Butternut Squash Brussels Sprouts Pie in a  Potato Crust

Kathy Hester

Visit Healthy Slow Cooking

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