For the Gingerbread Crust:

11⁄2 cup oat flour or other flour
1.5 cups of nut meal (nuts pulsed in a food processor into a flour)
1⁄3 cup coconut sugar
2 tablespoon crystallized ginger
1 tablespoon pumpkin pie spice
1⁄4 tsp salt
2 tablespoon coconut oil
1.5 tablespoon molasses
1⁄3 cup or more maple syrup

For the Filling:

1 winter squash (or 1.5 15­ounce cans of pumpkin puree)
1/4 cup maple syrup
1/4 cup coconut sugar
1/3 cup unsweetened plain almond milk
1 tablespoon melted coconut oil
2.5 tablespoon arrowroot powder (or cornstarch) 1 3/4 tsp pumpkin pie spice
1/4 tsp sea salt


Visit your local farmers' market for a beautiful winter squash, and pop open a bottle of Golden Coast Mead's Spiced Clover Mead or Orange Blossom Mead.

To Make Squash Puree: Cut and de-­seed squash, and steam until very soft. Puree in a blender and pour into a cheese cloth to drain over a strainer overnight.

For the Crust: Pulse together the dry ingredients in a food processor until well combined. Add the oil, molasses and maple syrup and mix well. Continue until the mixture starts looking wet. Fill the pie pan with the dough and shape into a crust by pressing with your hands inside out.

For the Pie: Add 2 3/4 cups of the squash puree all the filling ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed.

Pour the filling into the pie crust and bake at 350 F for 40­-50 minutes. The filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before transferring to the refrigerator for 4­6 hours to fully set, or overnight.


Recipe created by the food alchemists at Living Earth Systems // You can find more of their recipes and collaborations on their website www.livingearthsystems.com and on Instagram @livingearthsystems


Creative Commons License
Golden Coast Mead Production Data by Golden Coast Mead, LLC is licensed under a Creative Commons Attribution 4.0 International License

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