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Squash Pie:

I have never been a pie type of girl, but if you put squash pie in front of me I am all over it. Now if you have never squash pie before it taste similar to a pumpkin pie but BETTER. I of course made mine, grain-free, gluten-free, refined sugar free, and dairy-free.


Ingredients you will need:

  1. Almond flour
  2. Baking soda
  3. Cinnamon
  4. Salt
  5. Primal Palate gingersnap seasoning (substitute ginger spice and ground cloves)
  6. Coconut sugar or Primal Palate maple sugar
  7. Fourth and Heart Vanilla Bean ghee (substitute coconut oil)
  8. Ice cold water
  9. Butternut squash
  10. Coconut cream
  11. Nutmeg
  12. Cinnamon
  13. Tapioca flour

Preparing the crust:

I add all my ingredients for the crust to my food processor and pulse a few times. But please be mindful that you are pulsing versus processing for this recipe. I then roll into a ball, wrap with plastic wrap, and store in the refrigerator for at least 30 minutes. I lightly grease my pie tin, add the dough, and with my fingers I push the crust down into the tin. And the I poke holes and bake 350 F for 10 minutes and let cool completely.

Squash filling:

For the squash filling I add all the ingredients to my food processor and process until I get a smooth, silky texture. I then add it to my cooled pie crust and bake 350 F for 40-45 minutes. I let cool completely and then store in the refrigerator overnight.


Meal prep ahead of time:

I personally enjoy this pie cold or at room temperature. Which makes for the perfect item to meal prep ahead of time and doesn’t require any oven space Thanksgiving day.

What to top pie with:

I topped mine with plain coconut yogurt. But feel free to make your own dairy-free whipped cream.


Squash Pie



  • 1 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • Pinch of salt
  • 2 tsp Primal Palate gingersnap seasoning Sub equal parts ginger spice and ground cloves
  • 1/2 cup coconut or maple sugar
  • 3 Tbsp Vanilla bean ghee (not melted) sub coconut oil or butter
  • 1/4 cup ice cold water

Squash filling:

  • 2 cups roasted butternut squash
  • 1 13.5 oz can coconut cream
  • 1/2 cup Primal Palate maple sugar substitute coconut sugar
  • 2 tsp Primal Palate gingersnap seasoning substitute equal parts ginger spice and ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Pinch Celtic sea salt
  • 1/3 cup tapioca flour



  • Add to food processor or a bowl and process until dough forms
  • Form into a ball and refrigerate for at least 30 minutes
  • Add to a greased pie tin and press down with fingers
  • Using a fork, poke holes all over crust
  • Bake 350 F for 10 minutes let cool completely
  • If the crust puffs up after baking, dont worry, gently press down once cooled

Squash filling:

  • Roast the chopped butternut sqaush 400 F 30-35 minutes and let cool completely
  • Add all the ingredients to a food processor or a high powered blender. And blend it up until you get a smooth creamy consistency
  • Add filling to cooled crust and bake 350 F for 40-45 minutes
  • Let cool completely and refrigerate over night.
  • Top with your favorite dairy-free plain or vanilla yogurt or dairy-free whipped cream