Little People Pumpkin Pie
- For pie:
- 1 small kabocha squash, quartered and seeded
- 2 tablespoons grape seed oil
- 2 organic Fuji apples, rinsed, peeled and coarsely chopped
- 2 tablespoons organic lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin spice
- 1 dropper vanilla cream stevia (available in natural foods stores and online)
- 3 tablespoon dark agave nectar (available in Mexican and natural foods grocery stores and online)
- 1/4 cup organic apple cider
- extra almond milk for thinning, if needed
- For topping:
- 1 cup heavy cream
- 1 tablespoon light agave nectar
Preheat oven to 400 degrees.
Baste quartered squash with 1 tablespoon oil and place on a baking sheet lined with parchment paper. Roast for 15 minutes.
Place chopped apples in a bowl, add lemon juice, toss until apples are evenly coated with juice. Add the remaining tablespoon of oil to apples, toss until oil evenly coats apples
Mix cinnamon, nutmeg and pumpkin spice. Sprinkle over apples. Add stevia and agave. Toss mixture until apples are covered.
Remove squash from oven, add apples to baking sheet and return to oven. Roast apples and squash together for another 15 to 20 minutes, until apples have caramelized and are fully cooked.
Remove apples and squash from the oven, scoop flesh from the squash pieces and place it in a bowl.
In a food processor, puree 1 cup of squash, 1/2 cup of apples and about 1/2 of the apple cider, until smooth. Place mixture into a medium bowl. Repeat the process until all the squash and apples have been pureed and added to the bowl. Mix the puree with a spatula or wooden spoon to ensure that it’s even.
If puree is too thick, add a tablespoon of almond milk to thin it out. Transfer to individual custard cups.
Whip heavy cream with agave until it forms soft peaks. Top each custard cup with a dollop of whipped cream when ready to serve.