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Gingerbread Buttercup Pie

Serves 8-12
  • your favorite pie crust recipe or pre-baked pie shell
  • 1/4 cup Gingerbread Peanut Butter ("Catch Me if You Can")
  • 12 oz firm silken tofu
  • 2 c. kabocha or buttercup squash, mashed
  • 1/3 cup dark brown sugar
  • 1/2 tbsp maple syrup
  • 4 large medjool dates (1/2 c.) (if not fresh, soak for 5 minutes first)
  • 2 tbsp corn starch
  • 1 tsp cinnamon
  • about 1 tbsp crystallized ginger or 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 tsp allspice
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Combine all ingredients in a food processor or blender and puree until smooth. Bake the pie at 400 degrees on the lowest oven rack for 35 minutes until the center looks firm and springs back if you press it. Let cool!

Mix together 2 tbsp “Catch Me” and 1 1/2 tbsp maple, then make a swirl on the top of the pie. If desired garnish with crystallized ginger, peanuts, etc.

Enjoy, and Happy Holidays!

Recipe for Saratoga Peanut Butter Co., by Meagan McKeever

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