Pies From The Big Chair

A common framework I find myself falling into is baking and decorating for the holidays. Each and every year, Tears For Fears‘ Songs From the Big Chair was the theme to my holiday tradition. While searching for a streaming version, I found the ultimate gem:

Brothertiger released a cover album of Songs From The Big Chair earlier this spring and it is nostalgic perfection. If anyone could pull off a cover album, it would be Brothertiger.

Album cover. The soundtrack to this recipe.
A Helpful Baking/Eating Infographic by B.Rosenthal


Baking has changed for me. I require simplicity but desire something complex. Staying healthy while still indulging. I adore pumpkin pie, but there are far too many buttery crusts and heavy cream— all laced with pounds of sugar. The recipe below has allowed for the feeling of eating rich desserts while being full of nutritious and mostly allergen-free ingredients.

The Working Hour

The Working Hour Pie:
1 pie crust
1 can of pumpkin puree
½ can butternut squash puree*
1½ cup raw coconut butter
½ cup of maple syrup

¼ cup vanilla extract OR ½ scraped vanilla bean pod
1 tablespoon of cinnamon
½ teaspoon of cardamon
½ teaspoon of turmeric

flake salt to garnish

Date topping:
8 soaked pitted dates
½ cup of warmed coconut oil
¼ cup vanilla extract OR ½ scraped vanilla bean pod

Heat your oven to 325 °F/162.778°C. Start making your mixture by whipping the pumpkin and butternut squash together in a large bowl. Melt the raw coconut butter in a microwave or mix in a little hot water. Stir that into the bowl. Add the maple syrup, vanilla, then stir in the rest of the spices.

Bake your pie crust for 15 minutes, then spoon in the mixture. Sprinkle flake salt on top. Bake for another 45 minutes.

Make your date topping by soaking the dates in very hot water for at least 15 minutes. Blend those with the warmed coconut oil and vanilla. Spread over the cooled, baked pie.

*Omitting the butternut squash will be fine for this recipe, just add half a cup more of pumpkin puree.