Crustless Squash Pie


Oct 28
Squash Pies

Of course you can use Pumpkin in this recipe, but you’ll need to increase the amount of sweetener. We used the Kobucha squash which is very sweet to begin with.

The photo is of the 3 inch pies we made for the Farmer’s Market. People just loved them and since we were only asking for donations, we probably pulled in more than if we were selling full-sized pies.


2 2/3 – 3 Cups Cooked, Mashed Squash
½ Teaspoon Celtic Sea Salt
14 oz Coconut Milk
6 Farm Fresh Organic Eggs
1 ½  Cups Powdered Erythritol or 1 ⅓ Cups Honey (see Notes below)


2 ½ Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Nutmeg
½  Teaspoon Ground Cloves


Three pounds of squash is about 3 cups. Also, find out if the skin of your squash is eaten. They’re all edible, but some are bitter. The Red Kiri we like has an edible and tasty skin

Set your oven at 350 degrees. Cut the squash in half and dig the seeds out. These are way too tough to bake and eat, so feed them to the squirrels. 

Rub both the inside and outside of the squash with coconut oil and sprinkle a bit of salt on the inside. Place upside down on a baking parchment on top of a cookie sheet. Stab it a few times with a fork. It won’t go in very deep, but make some holes. This is to let the steam escape.

Bake for 45 to 50 minutes, until you can pierce it easily with a fork.


Preheat the oven to 350.

We always use coconut milk powder because we can make it very creamy. In fact, to make our coconut milk for this recipe, we use twice as much powder as water. It’s very creamy.

Note: it seems nobody makes coconut milk the same and there seems to be no “right” way. Some use 3 tablespoons to a cup of water, while some use half a cup of powder to a cup of water. So really, this is dealer’s choice. How thick and creamy you like your recipes is up to you. 

We mix our coconut milk/cream up with a blender it (we use an immersion blender and this is quite possibly the best . . . and it’s an affiliate link too, so, support them and they support us).  And we like a powder to water at a 2:1 ratio that makes a good, thick coconut milk. 

Mash all the ingredients. Grease your cake pan or Pyrex using a mixture of coconut oil and liquid lecithin, and bake at 350 degrees for 35 – 45 minutes. Stick a tooth pick into it. When it comes up clean, it’s done.


This is a high fiber, antioxidant charged, low glycemic desert. Orange foods contain carotenoids, potent antioxidants that protect you from heart disease and arthritis.

Swerve Confectionery (powdered erythritol) Sweetener has a ZERO glycemic index and very few calories. It is nearly indigestible, and can cause diarrhea when eaten in large quantities. It’s about 70% the sweetness of sugar.

Using less erythritol and adding a bit of stevia results in countering any aftertastes. Additionally, our affiliate program also has a form of stevia from Mexico (Svetia) that has no aftertaste. And there’s also a great discovery, Bocha Sweet (that happens to come from a squash). It measures 1:1 with sugar. We love it.  

The type of winter squash you use is up to you. Our favorites are Red Kiri, Hubbard, and Kabocha (Sweet Mama). But you can use or Acorn, or even Pumpkin. If you can’t get fresh, you can always use canned pumpkin.


Winter Squash