This rich and Creamy Vegan Butternut Squash Pie will go perfectly on your Thanksgiving dessert table!
I’ll come clean here: I really love pumpkin pie. It’s a classic Thanksgiving dessert. But have you ever tried butternut squash pie?
It’s very similar to pumpkin pie in terms of texture, and it’s also wonderfully rich in nutrients, like vitamins A and C. However, since butternut squash is slightly sweeter than pumpkin and has a bit of a “nutty” taste, this pie is definitely a strong contender for best squash-based Thanksgiving pie.
This creamy (yet dairy-free) vegan butternut squash pie is personally my favorite way to use the winter vegetable. It’s rich, yet somehow light and fluffy, and full of cinnamon, ginger, and nutmeg. Perhaps best of all, it’s baked in a flaky vegan crust that can be made entirely gluten-free. I love decorating the top of this pie with cut-outs made from any leftover pie crust dough, so don’t throw those scraps away! It’s a wonderful treat that’s a bit different from the traditional classic Thanksgiving desserts and absolutely worth trying.
Is This Creamy Vegan Butternut Squash Pie Healthy?
Compared to many other types of pies in a Thanksgiving spread, you’ll find this butternut squash pie is one of the healthier desserts on the table. It’s surprisingly low in calories per slice, and it even has some fiber thanks to the butternut squash. But it does have one downside: it’s fairly high in sugar. While this pie is vegan and dairy-free, I wouldn’t recommend it for people watching their carbohydrate or sugar intake.
How To Roast Butternut Squash
This recipe calls for roasted butternut squash, and though roasting is an art in itself, it’s not hard at all! Start by preheating your oven to 375°F. Cut the squash in half lengthwise using a sharp, sturdy knife. If the squash is too hard to cut, don’t risk struggling with it—simply prick it all over with a fork and microwave it for 3-4 minutes to soften it. Once halved, scoop out the seeds with a spoon, scraping the cavity clean. For this pie recipe, the peel should be removed. However, you can do that after roasting. Rub the halves with your preferred cooking oil and bake them for 45 minutes to one hour, until they are soft and tender. Then, simply scoop out the flesh and use as directed in the recipe.
How To Make Ahead And Store
You can store your pie in an airtight container in the fridge for up to 5 days. To freeze it, wrap the pie (whole or in pieces) in plastic wrap and then wrap it again in tinfoil to prevent freezer burns. Store it in the freezer for up to 1 month.
Serving Suggestions
This butternut squash pie is flavorful enough to stand on its own, but everyone loves a topping on a squash pie. You can serve this pie with coconut whipped cream and a drizzle of maple syrup, or even à la mode with a scoop of dairy-free ice cream!
If you want to make another healthier Thanksgiving pie, FFF is the right place to be. We have tons! I recommend Keto Pecan Pie, Paleo Pumpkin Pie, and Healthy Orange Pie With Almond Crust.
Ingredients
- 1 pie crust use dairy-free butter
- 2 cups mashed butternut squash from 1 medium-sized roasted butternut squash
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1/4 cup arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or more to taste)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
Instructions
- Prepare the vegan pie crust par-baked, according to instructions, using an 8- or 9-inch pie dish. You can use any leftover dough to create pie crust cut-outs.
- Once the pie crust is partially-baked, prepare the butternut squash filling. Keep the oven preheated to 350 degrees Fahrenheit.
- In a large food processor, blend the roasted butternut squash until smooth.
- Add in the remaining ingredients, and blend until smooth.
- Pour the filling into the pie crust.
- Use a pie crust saver or tinfoil to cover the pie crust edges. Place the pie on a baking sheet and transfer to the oven to bake for 50 minutes. After 25 minutes, remove the tinfoil or pie crust saver, and allow the pie to bake for another 25 minutes, or until the middle of the butternut squash pie is just set.
- Remove from the oven. Allow the pie to cool for 10 minutes before placing into the fridge to chill for 2-3 hours.
- Once cooled, serve as desired and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Is the tablespoon of cinnamon for the squash pie correct? It seems like an awful lot.
Hey Linda, yes it is correct but you can always put less if you prefer. Enjoy!
Why coconut sugar?
I like the subtle taste it gives but you can use any sweetener you prefer.
Hi! I just made this today as a test run for upcoming Xmas parties! So I am a novice baker, but this was very easy to follow (including the pie crust, which I made as well.) I did have some issues with the crust, but that’s just because I’m brand new to baking and made mistakes. My crust did this weird ‘sagging’ thing in some spots, like it was too thin or something and collapsed on the sides.
That said, the pie crust was delicious! Flaky, a bit crispy, tender in some spots. Even being a total novice it wasn’t too terribly hard to make. The butternut squash mix had a lot of great flavour, sweet, but not overpowering.
Overall very happy with how everything came out! Despite the saggy crust, I would still serve this to guests (they just have to deal with me being novice, haha.) It was delicious though. 🙂 Thank you again for the recipes!
You are very welcome Riona, so happy you liked it!