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.
Learn to eat in amounts that FEEL GOOD with my FREE workbook: 3 Steps to Stop Feeling Out of Control with Food!
More on the blog…
Strawberry Wheat Germ Muffins If you're looking for a wholesome, moist, and delicious breakfast muffin - this one fits the bill! I recently made muffins for a friend of mine who gave birth and as I was baking my 3 year old asked meif she can have a one of the...
About 90% of women report experiencing a negative body image or thought at some point in their day. I mean, its not surprising given we live in a world that profits from making women feel insecure about how they look so that they buy the product that is promised to...
One of the most common concerns clients share with me when we begin working together is that they are completely confused when it comes to recognizing and honoring their hunger. They have been following diet rules and plans for when to eat and how much for so long...
When I was dieting, I would really really want ice cream. But I believed choosing ice cream was a bad choice and that I was being “so good” if I was able to keep myself from eating it. As always, I couldn't resist and eventually ate the ice cream, and then some. What...
Creamy Chocolate Fudge A super easy, creamy, and decadent dessert or snack that’s also chock full of healthy fats, plant-based protein, and fiber! This one is going to be your go-to for that sweet tooth because not only is it so delicious, its also SO crazy easy to...
“I’m finding it so difficult to stick to honoring my hunger and not eating when I’m not hungry! I feel bad to eat if I don't feel hunger but then I’m craving all the things. Help!” Do you struggle with the same concern? Okay, let’s talk about hunger. First, let’s...