Did you know that butternut squash makes a great pumpkin pie? And, of course, making a gluten-free, dairy-free pie that is delicious is easy! Place a medium-sized butternut in a baking pan and bake it whole in a 350 degree F oven for 1 hour or until very soft. Cut in half and remove seeds. Scoop out the “flesh” once cooled to room temperature and you are ready to make your pie. This recipe also uses coconut milk instead of milk or cream. And the crust can be made gluten and grain-free as this recipe demonstrates.
3 cups cooked butternut squash
1/2 cup organic sugar (I use sucanat)
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 cup organic coconut milk (classic, not lite)
1/2 tsp. sea salt
3/4 cup sunflower seeds, finely grounded in a blender or processor
1 cup dried shredded coconut, finely ground in a blender or processor
1/4 cup arrowroot powder
2 tsp. honey
1/2 tsp. vanilla extract
pinch of sea salt
1 Tbsp. ghee or coconut oil
1 small egg
Grind the sunflower seeds and shredded coconut separately before proceeding to insure they are well ground. Place all crust ingredients in food processor and process well. If mixture is sticky add 1 tsp. more of arrowroot powder at a time processing after each addition until mixture is not sticky. Press evenly into pie pan with your hands. Prick the center with a fork. Now make the filling.
Put squash, sugar, and all spices and salt in food processor and process well. Add coconut milk and process again. Add eggs and process until thoroughly mixed. Taste for sweetness and add either 1/4 cup more sugar or liquid stevia a few drops at a time (processing well after each addition) until sweet enough for your taste. Pour filling into pie crust. Bake in a preheated 375 degree F for 45 minutes. During baking cover with foil once crust is lightly browned to avoid burning crust. Continue baking until filling is set, checking every few minutes with a tooth pick until it comes out clean. Remove pie from oven. Cool thoroughly before serving.