Servings: Makes 1
To make pastry: Combine the flour, almonds, sea salt and orange zest in a bowl. Add the coconut oil and mix in until mixture is crumbly. Add the syrup and juice and continue to mix until mixture binds. Set aside while you prepare your filling.
To make filling: Combine all the filling ingredients in a blender or food processor and puree until creamy. If using kuzu, dissolve it in a little cold water before adding.
Preheat oven to 375° and lightly oil an 8-inch pie pan. Roll out the pastry on a piece of plastic wrap and transfer it to the pie pan, trimming and decoratively crimping the edges. Pour the filling into the pie shell and bake on middle shelf of oven for 45 minutes.
Check after about 30 minutes, and if the outer edge of the crust is well done, cover the top loosely with foil for the last 15 minutes to avoid burning the pastry.
My guests could hardly wait, but the pie does set and is much easier to slice if served cold.
Note: There are a couple of ways you can make the pumpkin or squash puree:
1. Peel and dice pumpkin and put into a casserole dish with 1 cup apple or orange juice and 1 cinnamon stick, which you can break up. Cover with foil and bake for about 30 minutes. Drain off any juice that hasn't been absorbed and puree the pumpkin with remaining filling ingredients.
2. If using butternut squash or smaller pumpkin, cut it in half lengthwise, spread a piece of parchment paper in the bottom of a baking dish and put the squash cut side down on the paper and bake at 300° for about 40 minutes. Scoop out the seeds and discard. Then scoop out the flesh and puree with remaining ingredients.
Published on November 20, 2009