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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.
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 (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)
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.
Comments (12)
(5 from 6 votes)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?
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!