Red Kuri Squash Pie with Chimayo Chile Pecan Streusel

  1. This article originally appeared in the Wellness Issue of  Edible Santa Fe Magazine This is a twist on the traditional pumpkin pie, incorporating native grown pecans, which are packed with manganese, copper and healthy fats, aiding in the reduction of inflammation, and supporting an increased metabolism. You can use pie pumpkin or even hubbard squash for this recipe, but I love the texture and hint of chestnut flavor that comes with red kuri squash. All winter squash is low in calories and high in fiber, as well as, Vitamins A, C, and B6. You can buy a frozen pie crust to  move this recipe along faster, or create a grain-free version.


Pie Crust:


3/4 cup white flour
1/2 cup whole wheat flour
1/2 tsp. salt
1/2 cup very cold chopped butter
4-6 Tbsp. very cold water


Combine the flours and salt in a bowl. You can use a pastry blender or food processor for the next steps. Put flours and chopped cold butter into a food processor and run until the dough just comes together and looks like little granules or pea-sized balls. Take out the mixture and put into a bowl, slowly adding tablespoons of cold water and pushing the dough together until it just sticks together. The secret to flaky pie crust is to barely work it at all. Once it is together, form it into a ball and wrap tightly in plastic wrap. Put in the freezer for 1-2 hours to chill. When you’re ready to roll it out, remove it from the plastic and lightly flour a flat surface. Once it’s workable, evenly (as possible) roll the dough ball into a circle that will overflow a 9” deep dish pie pan. Put into the pie pan and crimp the sides of the crust, and remove any excess dough. Brush the bottom with a little heavy cream and pour the filling in.


Pie Filling:



2 cups roasted red kuri squash
2 Tbsp. flour
1/3 cup coconut sugar (can use brown sugar)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups full fat coconut milk (can use heavy cream)
3 eggs
1 cup maple syrup


Preheat your oven to 425 F. Place the whole red kuri squash (about 2 1/2 lbs) on a baking sheet and poke several holes in it with a knife. Roast it for about 30-45 minutes, checking on it after 25 minutes to see if it is softening. Once it is soft and caves a bit to the touch, take it out and cut it in half, scooping out all the seeds and stringy bits. Put the 2 cups of squash into a large mixing bowl, and add all the other ingredients. Blend with a hand blender and pour into the waiting pie shell.
Bake the pie for 15 minutes at 425 F, and then lower the temperature to 350 F, baking until the filling is near firm, around 40 minutes. During this time you can create the pecan streusel. Add the pecan streusel to the top and bake for another 15 minutes. The filling will still be slightly wobbly in the center but will harden after it rests on a cooling rack.



Red Chili Pecan Streusel:


1 cup of local/organic pecans
1/4 cup coconut sugar (can use brown sugar)
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. diced cold butter
1 1/2 tsp. Chimayo red chili powder (or other local red chili)



Lightly toast the pecans in a small skillet and let them cool down in a bowl while you combine the coconut sugar, cinnamon, flour and chili powder. Toss the pecans in the dry mixture and then add the cold diced butter, working it in until it creates small clumps. Add the streusel mixture to the top of the pie filling after it has hardened slightly in the oven, around 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s