Butternut Squash Pie
This dairy-free, gluten-free and refined sugar-free festive pie is made from butternut squash! You will require 3 x 4" inch tart pans with a removable bottom.
Servings 12 people
Ingredients
Candied Pumpkin Seeds
- 1 cup pumpkin seeds soaked overnight
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tbsp tamari
Cinnamon Crust
- 1 1/2 cups almonds
- 1 1/2 cups dessicated coconut
- 3 tbsp coconut sugar
- 3 tbs coconut oil melted
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp himalayan salt or any high mineral salt
Butternut Pie Filling
- 1 1/2 cups butternut squash peeled and cubed
- 1/4 cup full fat premium coconut milk
- 1/4 cup coconut sugar
- 2 tbsp coconut oil melted
- 1 tbsp sunflower lecithin
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/8 tsp himalayan salt or any high mineral salt
Instructions
Candied Pumpkin Seeds
- Soak Pumpkin seeds overnight, drain and rinse really well.
- Add all ingredients in a bowl and mix until combined.
- Place on a teflex dehydrator sheet and dehydrate at 115 F overnight until dry and crunchy.
Almond Cinnamon Crust
- Process almonds and coconut in a food processor until a flour forms.
- Add the rest of the ingredients and process until well combined and starts sticking together.
- Using your hands, press crust dough into bottom of a 4" tart pan with a removable bottom. You will have enough crust for 3 x 4" tart pans.
- Set in the fridge while making the filling.
Butternut Squash Filling
- Blend all ingredients except coconut oil and lecithin in a high speed blender until smooth.
- Add coconut oil and lecithin and blend again until combined.
- Pour filling into tart pans and bang on the counter to remove air bubbles and smooth mixture.
- Set in the freezer for 1 hour.