Butternut Squash Pie

This is the perfect raw dessert to serve during the holidays. It’s a lot easier to make then it make seem. If you love squash, pumpkin pie, sweet potato pie, or just pie, you will love this recipe. Enjoy!
For the 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.
For the 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
For the 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.
For the Pie filling/Pie.
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!

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