Print Recipe

Squash Pie

Ingredients

Crust:

  • 1 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • Pinch of salt
  • 2 tsp Primal Palate gingersnap seasoning Sub ginger spice and cloves
  • 1/2 cup coconut sugar
  • 3 Tbsp Fourth and Heart Vanilla bean ghee sub coconut oil or butter
  • 1/4 cup ice cold water

Squash filling:

  • 2 cups roasted butternut squash
  • 1 15oz can coconut cream
  • 1/2 cup Primal Palate maple sugar sub coconut sugar
  • 2 tsp Primal Palate gingersnap seasoning sub ginger spice
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Pinch Celtic sea salt
  • 1/3 cup tapioca flour

Instructions

Crust:

  • Add to food processor and process until dough forms
  • Form into a ball and refrigerate for 30 minutes
  • Add to a greased pie tin and press with hands
  • Poke holes
  • Bake 350 F for 10 minutes let cool completely

Squash filling:

  • Add filling to cooled crust and bake 350 F for 40-45 minutes
  • Refrigerate overnight