Butternut Squash Pie
I get it, okay! Pumpkin gets all the glory this season! But here’s the thing, I’ve come to realize that while I am okay with pumpkin, I don’t love it.
If given the choice, I would much rather a butternut squash pie than pumpkin pie.
So to all of you who feel the same, or maybe you just want to switch up your Thanksgiving pie this year, I am sharing with you my scrumptious butternut squash pie recipe. Enjoy!
Butternut Squash Pie
- 6 graham crackers
- 1 cup raw pecans
- 3 tablespoons butter or coconut oil, melted
- 1 medium butternut squash
- 4 eggs
- ¼ cup + 1 tablespoon maple syrup
- ½ cup orange juice
- ½ cup almond flour (if you don’t have almond flour, regular works fine)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional for topping: ½ cup chopped pecans tossed with 1 teaspoon brown sugar.
- Preheat oven to 425 degrees.
- Crust: Place graham crackers and pecans in a food processor and blend until it turns into fine crumbs (about a minute).
- Add melted butter or coconut oil and blend until well incorporated.
- Spread out crust into a 10 inch ceramic baking dish and press it down and up the sides. Bake for 5 minutes (no longer, you don’t want it to burn)
- Set aside and make filling.
- Filling: wash the butternut squash well and cut into 2 halves. Coat each half with some olive oil and place face down on a baking sheet. Bake for 45 to 50 minutes (until you can pierce it with a fork easily). Remove from oven and allow it to cool
- Once butternut squash has cooled down, scoop out the flesh and place in a large bowl. Using a food processor or hand blender, puree the butternut squash then return to bowl (if using a food processor.
- Stir in eggs, maple syrup, orange juice, vanilla extract, salt, and almond flour. Blend until well incorporated.
- Pour into prepared crust and bake 45 minutes. If adding topping – stir together pecans and brown sugar and sprinkle on top 5 to 10 minutes before pie is ready. Center should be set.
- Remove pie from the oven and allow it to cool for 15 minutes. Slice and enjoy!
Makes: 1 10-inch pie.
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