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Squash Pie
Ingredients
Crust:
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
Instructions
Crust:
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