Creamy Vegan Butternut Squash Pie
This rich, yet light and fluffy Creamy Vegan Butternut Squash Pie will go perfectly on your Thanksgiving dessert table!
Servings 10 people
Calories 182kcal
Ingredients
- 1 Vegan Pie Crust
- 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 Arrow Root Powder
- 1 tsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
Instructions
- Prepare the vegan pie crust par-baked according to instructions, using an 8” or 9” pie dish. You can use any leftover dough to create pie crust cut-outs.
- Once partially baked, prepare the butternut squash filling. Keep the oven preheated to 350F.
- In a large food processor, blend the 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 tin foil to cover the pie crust edges. Place the pie onto a baking sheet and into the oven to bake for 50 minutes. After 25 minutes, remove the tin foil 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 and 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
Calories: 182kcal | Carbohydrates: 32g | Protein: 1.4g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.4g | Sodium: 135mg | Potassium: 156mg | Fiber: 1.5g | Sugar: 21.5g | Vitamin A: 61IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 4mg