This rich, yet light and fluffy Creamy Vegan Butternut Squash Pie will go perfectly on your Thanksgiving dessert table!
Today I wanted to share with you all this super simple and delicious vegan butternut squash pie! It’s entirely dairy-free, egg-free, and refined sugar-free. Not to mention, it can also be made gluten-free and nut-free if desired (always watching out for allergies! Many of my recipes are free from the Top 8 Allergens).
Without further ado, let’s make this perfect Thanksgiving pie!
My favorite butternut squash pie recipe
I do love pumpkin pie, of course. 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 not to mention, the fact that it’s wonderfully rich in nutrients, like Vitamin A and C. However, since butternut squash is slightly sweeter than pumpkin and has a bit of a “nutty” taste to it while being nut-free, this pie is definitely its own holiday dessert.
This creamy dairy-free butternut squash pie is personally my favorite way to use the winter vegetable (I’m prone to favoring dessert above all other meals). It’s rich, yet somehow light and fluffy, and full of cinnamon, ginger, and nutmeg.
All baked in a flaky vegan crust that can be made entirely gluten-free, it’s a wonderful treat that’s a bit different than the traditional classic Thanksgiving desserts.
Variations for other thanksgiving pies
If you want to make another thanksgiving pie, I recommend the following:
- Keto pecan pie: rustic and simple, this pie is also a great way to end your meal.
- Paleo pumpkin pie: if you want a pie that will hit your sweet tooth a is recommended. Creamy, salty, and sweet, this pie has everything you’re looking for in a dessert.
- Healthy orange pie with almond crust: a pie health conscious, excellent nonetheless.
FAQs & Tips
After your Thanksgiving meal, you can store your pie in the fridge. Just transfer it to an airtight container and keep it in the fridge, this will keep for 3 to 5 days. If you want to keep it in the freezer, wrap the pie in plastic wrap and then wrap it again in tin foil. This will prevent freezer burns. Store it in the freezer and it will keep for up to a month.
I personally recommend using cinnamon, ginger, and nutmeg. The spices are much more minimal than pumpkin pie and a bit more like sweet potato pie!
You can just use cinnamon, but the ginger and nutmeg add a wonderful complexity to the squash pie.
Nope! I personally recommend roasting the butternut squash whole for this pie. Not only does it prevent any pieces of the butternut squash flesh from caramelizing and toughening up, like crispy sweet potato fries, but it also saves so much time.
I have a whole post on how to easily bake butternut squash, but essentially, you will just rinse off the butternut squash, place the squash onto a baking sheet, and bake!
Once baked, simply allow the squash to cool fully before slicing into it!
How to serve this vegan Thanksgiving pie
I love decorating my pies with pie crust cut-outs, made from any leftover pie crust dough that I have after rolling out and chilling the pie crust.
You can also serve with coconut whipped cream and a drizzle of maple syrup, or even a la mode, with a scoop of dairy-free ice cream!
Of course, this butternut squash dessert is also wonderful as is- it’s flavorful enough to stand on its own!
I hope that you love this butternut squash pie as much as I do! Thank you again to Taylor, for allowing me to share this family favorite Thanksgiving dessert. I can’t wait to see your creations!
Enjoy, and happy baking!
Recipe
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 tablespoon ground cinnamon
- 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!
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!