Vegan Red Curry Squash Pie

Tomorrow I am entering a non-vegan version of this pie in the City of Louisville (CO) Fall Festival Annual Pie

Contest. This was my first time baking a pie at our new-to-us home and in a disposable pie tin, so it is not as pretty as could be, but I do hope that it is at least delicious!

For at home consumption I made a vegan version of the recipe, which takes inspiration from my moms famous pumpkin pie and the Farmers Daughters Butternut Squash Pie. When I first made a pumpkin pie a few years ago I learned that the reason I dont like many pumpkin pies is that I am not fond of the combination of spices. My mom likes to keep it simple with cinnamon and all spice. She also uses less sugar than is called for in many pie recipes.

Prior to reading about the Butternut Squash Pie last fall, I had not considered making a pie with anything besides pumpkin. However, there are several varieties of sweet fleshed winter squash that can also make delicious pies. At our local farmers market the winter squash are just starting to make an appearance and the Red Curry Squash was recommended to me by Anna of Ollin Farms. Lest you are concerned, Red Curry is indicative of the color of the squash and has nothing to do with the flavor!

Vegan Red Curry Squash Pie
  • 1 cup pureed squash
  • 1 tsp cinnamon
  • ¾ tsp allspice
  • ¾ tsp salt
  • 3 Ener-G eggs prepared
  • 1 cup coconut milk
  • ¾ cup sugar


Prepare pie dough for one pie (I used Earth Balance Buttery Sticks in standard pie dough recipe). Preheat your oven to 425F.

Add pureed squash to bowl. Sprinkle with spices and salt. Mix together Energ-G eggs and add coconut milk and sugar to the mix. Add to pureed squash and stir until thoroughly combined and smooth.

Pour mixture into prepared pie plate and raw crust. Bake at 425F for 15 minutes. Reduce heat to 350 and bake and additional 35 to 45 minutes 60 minutes (or) until firm in the center or a tooth pick inserted comes out clean and dry.

Apparently, Ener-G Egg does not cook like egg in a pie! At an hour and 10 minutes out my pie still smells great, looks great, but is liquid in sidegoing to bake another 10 minutesmaybe it will set as it cools. I ultimately took it out and it started to set, but tastes very carmelized. Hubby says this is yummy and I am disappointed! At least this was not my contest pie! I might have to try this recipe again with arrowroot instead of Ener-G.

Let pie cool completely before serving.

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