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Butternut-Squash-Pie
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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. 
Course Dessert
Cuisine American
Keyword pie
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 people

Ingredients

Candied Pumpkin Seeds

Cinnamon Crust

Butternut Pie Filling

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.