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Recipe by Victoria Dwek

Butternut Squash and Sweet Potato Crumble Pie

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Butternut Squash and Sweet Potato Crumble Pie
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat

Tender roasted sweet potatoes and squash layered between a ready-made Gefen Gluten Free Pie Crust and a sweet crumble topping. Watch 4 amazing things for more inspiration on easy ways to fill up those pie crusts, even on Passover.

Ingredients

Pie

  • 1–2 gluten free pie crusts

  • 1 butternut squash, peeled and cubed

  • 3 sweet potatoes, peeled and cubed

  • 2 tablespoons oil

  • 1/2 teaspoon salt

Crumble

  • 1 cup crushed gluten free (Passover) ladyfinger cookies

  • 1 cup chopped nuts

  • 1/2 cup sugar

  • 1/4 cup oil

Directions

Make the Pie

1.

Preheat oven to 425°F. Grease two baking sheets.

2.

Toss butternut squash and sweet potatoes with oil (or spray with cooking spray) and salt and spread over the baking sheets (there should be space between the pieces). Bake for 30–35 minutes.

3.

Prepare the crumble. In a medium bowl, combine ladyfinger crumbs, nuts, sugar, and oil.

4.

Lower oven heat to 350°F. Fill crust(s) with butternut squash and sweet potato (depending on the size of your vegetables, it will fill one or two crusts). Top with crumble and bake for 30 minutes.

Recipe tags

butternut squash kugel complex carbs crumble gluten free Pesach pie pie crust sweet potatoes Thanksgiving
Butternut Squash and Sweet Potato Crumble Pie

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Karen Poll
Karen Poll
6 years ago

Crumble What kind of crumble would you make here for a non-Pesach version of this recipe?

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Woo~ousDwek
Woo~ousDwek
Reply to  Karen Poll
6 years ago

I’ve used Gefen’s Cookie Crumbs (it’s in a cylinder container that looks like bread crumbs, but they’re sweet) as an even swap for the crushed ladyfingers

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