Butternut Squash Pie (Dairy-Free, Gluten-Free, Raw)

Butternut Squash Pie (Dairy-Free, Gluten-Free, Raw)

Recently, my friend Candise and I filmed a live recipe video on instagram making of her famous raw desserts; butternut squash pie! I was so inspired that I decided to create my version with an almond-cinnamon crust, candied pumpkin seeds and fermented cashew cream icing.

Wow… this is my new favorite over pumpkin pie. Like pumpkin, you can eat butternut squash raw. If you have eaten a lot of pumpkin like me lately, this is a great alternative with many health benefits.

Butternut Squash Health Benefits

• High in beta carotene and Vitamin A to improve eyesight and skin health
• 1 cup contains 7 grams of fiber to promote regularity
• Contains 7 percent of your RDA of manganese to help with bone structure
• Contains half daily dose of Vitamin C for immune health

This recipe is low-glycemic using only coconut sugar as a sweetener. The cinnamon-almond crust is even free of dates and pairs so well with the butternut squash pie filling.

I used my favorite cashew cream icing recipe from Amy Levin, you can find it here.

This dairy-free, gluten-free and refined sugar-free festive pie is made from butternut squash! You will require 3 x 4″ inch tart pans with a removable bottom. 

Course:

Dessert

Cuisine:

American

Keyword:

pie

Servings: 12 people

Candied Pumpkin Seeds

1. Soak Pumpkin seeds overnight, drain and rinse really well. 

2. Add all ingredients in a bowl and mix until combined. 

3. Place on a teflex dehydrator sheet and dehydrate at 115 F overnight until dry and crunchy. 

Almond Cinnamon Crust

1. Process almonds and coconut in a food processor until a flour forms. 

2. Add the rest of the ingredients and process until well combined and starts sticking together. 

3. Using your hands, press crust dough into bottom of a 4″ tart pan with a removable bottom. You will have enough crust for 3 x 4″ tart pans. 

4. Set in the fridge while making the filling. 

Butternut Squash Filling

1. Blend all ingredients except coconut oil and lecithin in a high speed blender until smooth. 

2. Add coconut oil and lecithin and blend again until combined. 

3. Pour filling into tart pans and bang on the counter to remove air bubbles and smooth mixture. 

4. Set in the freezer for 1 hour.