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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 hour
Cook Time 1 hour hour
Total Time 2 hours hours
Servings 12 people
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.