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


For Crust: 

  • 6 graham crackers
  • 1 cup raw pecans
  • 3 tablespoons butter or coconut oil, melted

For Filling:

  • 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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