Butternut Squash Pie

Crust-
3 cups pecans
1 1/2-2 cups pitted dates
1/4 tsp. vanilla extract
1/8 tsp. sea salt

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up the sides of the pan a well. Chill while working on the pie filling.

Filling-
3 cups or more of raw ripe butternut squash (about a medium to large size – interior of the squash only. Discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp. cinnamon
2 tsp. vanilla liquid (recipe below)
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. allspice or cloves
1/8 tsp. turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt

Vanilla Liquid-take 1 T vanilla powder, or 1-2 vanilla beans scraped and chopped fine, grind in a coffee grinder. Place in blender and add about 1/4-1/2 cup purified water and blend till very well combined and liquid. Store up to a week in the fridge.

Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust. Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight. It’s ready to serve, and it’s yum-yum good!

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