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Butternut Squash Pie with Almond Flour Crust

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  • Author: Flora & Vino
  • Total Time: 1 hour 40 minutes
  • Yield: 8-12 servings
  • Diet: Vegan

Description

Vegan and gluten-free butternut squash pie with an almond flour crust. Perfect for a fun holiday dessert alternative to pumpkin pie!

Ingredients

ALMOND FLOUR CRUST:

  • 1 ¼ cups raw cashews
  • 1/2 cup gluten-free old-fashioned rolled oats 
  • 2–3 pitted medjool dates
  • pinch of Himalayan sea salt
  • 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3/4 cup Bob’s Red Mill super-fine almond flour
  • 1/4 cup firm coconut oil
  • 1/4 cup pure maple syrup

BUTTERNUT SQUASH PIE FILLING:

  • 2 cups butternut squash purée
  • 2  TBSP arrowroot starch
  • 3/4 cup canned full fat coconut milk 
  • 1/4 cup unrefined coconut sugar 
  • 1/4 cup maple syrup
  • 1 TBSP pumpkin pie spice

Instructions

  1. Preheat the oven to 350°F and lightly grease a pie pan with coconut oil. 
  2. Prepare the crust by adding the raw cashews, oats, dates, sea salt, ginger, and cinnamon to a high speed blender or food processor and pulse for about 30 seconds to combine. Continue to pulse in 30 second increments until  you have a fine meal. 
  3. Next, add in the almond flour and pulse again to combine. Finally, add in the coconut oil and maple syrup and pulse again until you have a sticky dough. The dough should stick together when pressed together between your fingers. 
  4. Transfer the dough to the greased pie pan and use your hands to distribute it in an even layer. Try using the bottom of a measuring cup to push the dough up the pie pan sides to form the side crust. Use a fork to poke the crust a few times to create places for the crust to vent while baking. 
  5. Bake the pie crust for 10 minutes or until very slightly golden brown Then remove from the oven and set it aside to cool.
  6. While the crust is baking, prepare your pie filling. Rinse out the food processor or blender and add in the butternut squash purée, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Blend on high, scraping down sides as needed, until creamy and smooth.
  7. Taste the filling and adjust the flavor as needed, adding more pumpkin pie spice for depth of flavor or coconut sugar for sweetness.
  8. Once the crust is pre-baked, pour the filling into the slightly cooled crust and smooth into an even layer with the bake of a spoon. Cover the edges of the pie crust with aluminum foil to prevent burning. Return the pie pan to the oven and bake for 35-40 minutes, or until the edges of the crust appear golden brown. 
  9. Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then transfer pie to the refrigerator to continue to cool. Once it’s completely cool, lightly cover with aluminum foil or plastic wrap and store in the fridge. 
  10. Slice the pie and enjoy at room temperature or chilled with coconut whipped cream. Leftovers will keep covered in the refrigerator up to one week and in the freezer for up to one month. 

Notes

Recipe adapted from Minimalist Baker: 1-Bowl Pumpkin Pie

  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Find it online: https://www.floraandvino.com/butternut-squash-pie-with-almond-flour-crust/