Tinkering with Butternut Squash Pie

I recently posted a recipe: Stunning Food Experience – Almost Raw Butternut Squash Pie. Awesome as it is, I tinkered with the recipe and replaced the chia seeds with four eggs because I wanted a complete protein so that a piece of the pie could be a meal. As a bonus, the anti-nutrient gut irritants associated with chia seeds (and all seeds) were removed. I don’t know how big a deal chia seeds are, and gut irritation wasn’t my driving force for tinkering with the recipe.

I also used only honey as a sweetener, didn’t add dates to the crust and added coconut oil to help the crust stick together.

How did I incorporate the eggs? I beat four eggs, added them to the butternut squash, heated the mixture over medium heat and stirred continuously with a whisk until the mixture was bubbly. Once it cooled about 20 minutes I stirred in one tablespoon of honey and poured the mixture into the crust.

The pie was excellent. It was kind of a mousse pie, not nearly as dense as the chia seed version, and the flavor was a little lighter. I don’t think any sweetener is needed, but Ryan wants a tablespoon or two of honey in it.

Honey is anti-Whole 30, but two tablespoons of it are divided over eight pie slices is one teaspoon of honey. One teaspoon of raw honey versus the 22.6 teaspoons of sweetener a day that most Americans consume doesn’t concern me (see The Sugar Bandit – How it Robs Your Health).

It is funny that one teaspoon of honey has become my new definition of a treat.