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Vegan Butternut Squash Pie ~ All Jazzed Up

Print Recipe
Servings 1 8 inch pie

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.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com