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  • Makes 9-inch pie
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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.



  • 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)


  • 4 cups 1-inch acorn squash cubes (2¾ pounds unpeeled or 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)


  • 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.

Comments (12)

(5 from 6 votes)

Recipe Rating

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Umesh thakkar

Substitute of acron squash? Because in mumbai I am not getting it.


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?

Laura Snyder Julian

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!

Laura Snyder Julian

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!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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