Want a healthier version of that famous Thanksgiving pie? This baby will have you singing! Vegan Butternut Squash Pie!
Plus, it’s got a healthy dose of vitamins, minerals and protein to boot.
For the crust, you’ll need a cup and a half of almonds. Now, you can use roasted almonds but for this recipe I used raw almonds that were soaked in water for about 6 hours, drained and dehydrated in a 150 degree F. oven for 12 hours.
While you’re at it, go ahead and dehydrate a bunch of the almonds. They’re a terrific snack by themselves!
The rest of the ingredients for the crust: Dates, dried cranberries, raw shredded, unsweetened coconut, coconut oil, cinnamon and salt.
Grind the almonds up in a food processor until fine and add the rest of the ingredients. Pulse until you have a good consistency that comes together.
Press the mixture into an 8 inch spring form pan.
* Alternatively, you can use ginger snap cookies for your crust. (see yesterday’s post for the recipe here –> gPumpkin Ice Cream Sandwiches) Just use a food processor to crush the cookies into a fine texture (enough to measure 1 1/2 cups crumbs). Add 1/4 cup of melted coconut oil and mix well. Press the mixture into your spring form pan and chill in the refrigerator for about 20 minutes.
For the filling, you’ll need some pureed butternut squash. You can also use pumpkin if you like.
* Butternut squash instructions: Bake the whole squash in a 400 degree F. oven until tender when tested with a knife inserted into the center. Peel and remove the seeds and stringy center.
To the puree, you’ll add a cup of melted coconut oil, some maple syrup, nutmeg, cinnamon, ground cloves, freshly grated ginger and vanilla powder.
Give everything a mix until it’s smooth and pour over the crust. Smooth out with a spatula and place in the refrigerator for about 45 minutes.
Remove from the pan and you’re ready to slice and serve.
For a delicious dairy-free whipped cream you can use coconut cream. Place one can of coconut milk in the refrigerator over night to allow the cream to separate from the coconut water. Drain the water off and blend the cream in a blender with a tablespoon of maple syrup and a little bit of vanilla.
I’m not against the traditional pumpkin pie but this version definitely hit the top of my list of alternative desserts. It’s absolutely delightful!
Vegan Butternut Squash Pie ~ All Jazzed Up
Ingredients
- The Crust:
- 1 1/2 C raw almonds soaked in water for 6 hours and dehydrated in a 150 degree F. oven for 12 hours
- 2 tbsp shredded coconut
- 3/4 c pitted dates
- 1/3 C dried cranberries
- 1/8 tsp sea salt
- 1 tsp vanilla powder can use extract
- 1 tbsp coconut oil
- Alternative Crust:
- 1 1/2 C crushed ginger snap cookies
- 1/4 melted coconut oil
- Filling:
- 2 C pureed butternut squash can use pumpkin
- 1/3 C maple syrup
- 1 C melted coconut oil
- 1 tsp vanilla powder can use extract
- 2 tsp freshly grated ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- Coconut Whipped Cream:
- 1 can coconut milk refrigerated over night.
- 1 tbsp maple syrup
- 1 tsp vanilla powder can use extract
Instructions
- Crust:
- Grind the almonds in a food processor until fine. Add the rest of the ingredients and combine. Press into an 8 inch spring form pan. Place in the refrigerator for 20 minutes.
- Alternative crust:
- Combine ingredients in a food processor and pulse until fine.
- Press into an 8 inch spring form pan. Place in the refrigerator for 20 minutes.
- The filling:
- Combine ingredients in a food processor and pulse until smooth.
- Whip Cream:
- Place the cream of the coconut milk in a cold bowl and blend with the syrup and vanilla until fluffy.
- Pour the filling over the crust and smooth out with a spatula. Place in the refrigerator for 45 minutes until firm.
- Remove from pan. Slice and serve with a dollop of coconut whip cream.
What is Happy Belly Foodie all about? Keeping it delicious! 
This is seriously delicious! I’ve made it three times and each time it gets better, thanks so much.