- Prep-time: / Ready In:
- Makes 9-inch pie
- Serving size: ⅛ of recipe
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See who at the table can guess the secret ingredient of this heavenly vegan mousse pie: acorn squash. For best results, give the pie plenty of time to chill in the refrigerator so that it has time to set.
Tip: To make this pie gluten-free, be sure to use certified gluten-free rolled oats.
Ingredients
CRUST
- 2 cups rolled oats
- ½ cup date paste
- ¼ cup raw cashews
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground flaxseed
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt (optional)
FILLING & GARNISH
- 4 cups 1-inch acorn squash cubes (1¼ pounds peeled and seeded)
- ½ cup unsweetened cocoa powder
- 1 cup date paste
- 1 tablespoon pure vanilla extract
- 1½ teaspoons tahini
- Fresh strawberries or raspberries (garnish)
Instructions
- To prepare crust: In a food processor, combine the oats, date paste, and cashews; pulse a couple of times to break down the mixture. Add cocoa powder, flaxseed, vanilla, and salt, if using. Process until dough becomes crumbly. (It’s fine if dough doesn’t completely bind together; do not add water.) Transfer to a 9-inch tart pan with a removable bottom. Press the mixture into the base and all the way up the sides of the pan.
- To prepare filling: Steam the squash in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Remove from steamer; transfer to a bowl to cool.
- In a blender, combine the squash, cocoa powder, date paste, vanilla, and tahini; blend until smooth and creamy.
- Pour the filling into the pie dish. Chill overnight, or at least 4 hours, covered.
- Garnish with berries just before serving.
Nutritional Information:
Per serving (⅛ of recipe): 249 calories, 47 g carbohydrates, 6 g protein, 4.9 g total fat, 0.7 g saturated fat, 0 g cholesterol, 138 mg sodium, 6.8 g fiber, 18 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (24)
(5 from 10 votes)If using frozen squash or pumpkin puree (quicker and easier than peeling, cubing and cooking squash when in a time crunch), how much should be used?
It has extra chocolate and the smell is so GOOOOOOOOOOOOOOOOOOOOOOD.
I would love to make this.
Instead of squash, caniuse canned pumpkin? If so, how much?
I will attempt a second time with peeled squash. The first go around the taste was fine but I could taste the peel from the squash so I will not be serving this for Thanksgiving dessert. My hopes were crushed.
Hi Valerie, We're sorry to hear this didn't turn out and are pleased to hear you're going to try it again. Yes, the squash should be peeled. We've updated our instructions to make sure there is no confusion in the future. Thanks for letting us know about your experience.
Can you use Buttercup squash instead of Acorn?
Hi Flo, While we haven't tested this, we think this is likely to be a good swap. You might need to adjust the cook time in Step 2; just make sure to steam until tender. Good luck!
How many dates equal 1 cup of date paste?
Hi Randy, Great question! Following this FOK recipe, 1 pound of dates yields about 3.5 cups of date paste. Dates vary in size. With Medjool dates (which are the large ones), you get about 22 per pound. So you'd be looking at about 7 dates for 1 cup of date paste, give or take. Hope that helps! https://www.forksoverknives.com/how-tos/ingredient-iq-date-paste/
The recipe calls for 1.5 cups, just for reference. 1/2 cup in the crust and 1 cup for the filling. I just followed the recipe on FOK and had some left over for future use.
Substitute of acron squash? Because in mumbai I am not getting it.
Umesh, I just used a Kent pumpkin... I dunno... I think something strong and sweet that will blend up well is a good call. Americans say squash but they mean the smaller pumpkins... the thing they call pumpkin is large and dryish. Oh 10 months old... wonder what you tried...
I make this without a crust; and it get's better after several days. It's good when made but was amazing 3 days after.
Love the flavour. I put it in two 6 inch tart pans and one 4 inch tart pan. Would love to freeze the larger ones. Is that doable or will the squash go all mushy?
I have made this twice now and everyone in the family really enjoys it! I was worried it might not be sweet enough for them, however with a few berries on top and also a few chopped pecans it was perfect for everyone- especially those eating gluten free!
I am curious if anyone knows how much cooked squash is created by the 4 cups of cubes (I have loads of squash purée in the freezer). I imagine it isn’t 4 cups of mashed squash.
What replaces the tahini?
2018? Why did it take me so long to discover this wonderful recipe? Made it for Thanksgiving. Loved it so much I made a second one the next day. It is delicious, relatively light, and I love the oat crust. I will never dread Farm Share winter squash glut again!
I don't know what it tastes like if you make it with tahini. I never have any, so I subbed almond butter.
Mine came out too runny. Followed the directions exactly. Not sure why.
Can anything be subbed for the cashews? Can’t do nuts.
I would appreciate a calorie count. Thank you
This is SO good - I dream of it and keep an acorn squash at the ready always!