Everyone has heard of pumpkin pie. Once fall hits it’s pumpkin this and pumpkin that. Call it blasphemy but I’m not the biggest fan of those pumpkin lattes. I cannot figure out what the big deal is! I am, however, a big time fan of Pumpkin Pie itself. Something about the combination of pumpkin, and that crumbly crust just does it for me 🙂
This year, I decided to change it up a bit and venture out on some uncharted territory…to the world of butternut squash. Treacherous – I know.
My company decided to do a Healthy Squash Recipe Competition the other week, and I, as per usual, haphazardly signed up to do a squash dessert. No problem right?!
Trying to find a paleo / gluten-free / sugar-free type of dessert with squash as the main ingredient was like trying to find an unopened bottle of red wine in my apartment – very rare and unlikely to exist 😉
I finally came across this recipe and with a few little tweaks made it my own and developed a seriously delicious butternut squash paleo pie!!
Butternut Squash Paleo Pie
- 2 cups of blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon of cinnamon
- 1/4 cup of coconut oil, unsalted butter, or ghee
- 1 teaspoon of vanilla
- 2 tablespoons of honey
- 1 3/4 cups (or about 15 ounces) of roasted butternut squash **the first pie I made I roasted my own butternut squash and put it in the food processor. The second pie I used canned butternut squash. In my humble opinion, the first one turned out much better and had a much better color as well – the second one looked a little green!**
- 1/4 cup of almond milk
cup of honey
- 1 tablespoon of vanilla
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger, cloves, allspice
- Preheat your oven to 350°F
- Put dry crust ingredients in food processor and pulse it briefly
- Add crust remaining ingredients into food processor and pulse so that you have small grains of dough that stick together
- Press the crust into your pie dish. Cover with aluminum foil and pie weights or rice to prevent the crust from bubbling while it browns.
- Bake the pie crust for 5-10 minutes, or until it is slightly browned.
- Cool the crust for a 10 minutes and then place in the freezer for about 15 minutes
- In a separate bowl, combine all the pie filling ingredients and whisk to blend well
- Take pie crust out of freezer and fill with pie filling ingredients
- Bake the pie for about 35 minutes, or until the outer edges of the pie filling are firm. A deeper pan will take longer to bake (closer to 45 minutes)
- Cool for at least 30 minutes before slicing
This pie can be made up to 3 days in advance and will keep for a week in the refrigerator.