Chai Butternut Squash Pie

why make this recipe

Chai Butternut Squash Pie with Nut Crust Delight is the perfect dessert for cozy evenings. It combines the warm spices of chai with the sweet, creamy flavor of butternut squash. This pie is not only delicious but also packed with nutrients. The nut crust adds a crunchy texture, making every bite enjoyable. It’s a great way to impress your family and friends with something unique and flavorful.

how to make Chai Butternut Squash Pie and Nut Crust Delight

Ingredients:

• 2 cups Butternut Squash, cubed (Choose fresh squash for the best flavor.)
• 2 tablespoons Olive Oil (Can substitute with melted coconut oil.)
• 1/3 cup Maple Syrup (Use honey for non-vegan option.)
• 1 cup Coconut Milk (Substitute with almond or cashew milk if preferred.)
• 1/2 cup Brown Sugar (Coconut sugar can be used for a lower glycemic index.)
• 2 tablespoons Chia Seeds (Ground flaxseed is a good vegan alternative.)
• 1 teaspoon Ground Ginger (Adjust to your spice preference.)
• 1 teaspoon Cinnamon (A staple in chai recipes.)
• 1/2 teaspoon Cloves (Use sparingly for deep flavor.)
• 1/4 teaspoon Nutmeg (Freshly grated offers better flavor.)
• 1 teaspoon Vanilla Extract (Use pure for best flavor.)
• 1/4 teaspoon Salt (Balances sweetness.)
• 2 large Eggs (For vegan version, use more chia seeds mixed with water.)
• 2 cups Almonds, Pecans, or Walnuts (Finely ground for best texture.)
• 1/4 cup Coconut Oil (Melt for easier mixing.)
• 2 tablespoons Maple Syrup (Adds sweetness to the crust.)

Directions:

1. Begin by preheating your oven to 350°F (175°C).
2. Cook the butternut squash cubes in a pot of boiling water until tender. This usually takes around 10-15 minutes. Drain and let it cool slightly.
3. In a large mixing bowl, mash the cooked squash until smooth.
4. Add olive oil, maple syrup, coconut milk, brown sugar, chia seeds, ginger, cinnamon, cloves, nutmeg, vanilla extract, salt, and eggs to the mashed squash. Mix well until all ingredients are combined.
5. For the nut crust, combine the finely ground nuts, melted coconut oil, and maple syrup in another bowl. Mix until you have a crumbly texture.
6. Press the nut mixture into the bottom of a pie dish to form the crust.
7. Pour the butternut squash filling into the prepared nut crust.
8. Bake the pie in the preheated oven for 45-55 minutes or until the filling is set and the top is golden brown.
9. Remove from the oven and allow it to cool before slicing.

how to serve Chai Butternut Squash Pie and Nut Crust Delight

Serve the pie warm or at room temperature. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also sprinkle a little cinnamon on top for that extra flavor.

how to store Chai Butternut Squash Pie and Nut Crust Delight

To store the pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It should be eaten within 3-5 days for the best flavor. You can also freeze slices of the pie in an airtight container for up to 2 months. Thaw them in the refrigerator before enjoying.

tips to make Chai Butternut Squash Pie and Nut Crust Delight

• Make sure to cook the butternut squash until it’s very soft for a creamier filling.
• Experiment with the spices; add more ginger or cinnamon to suit your taste.
• If you want a sweeter pie, you can increase the amount of maple syrup or brown sugar.
• For a nut-free version, try using crushed oats or a generic crust mix.

variation

For added flavor, consider adding chocolate chips to the filling. You could also swap out the nuts in the crust for gluten-free breadcrumbs if you need a gluten-free option.

FAQs

Can I use canned butternut squash instead of fresh?
Yes, you can! Canned butternut squash puree works well, just make sure it’s 100% squash without added sugars.

Is this pie vegan-friendly?
Yes, you can make it vegan by using chia seeds instead of eggs and ensuring all your ingredients are plant-based.

How can I make the crust crunchier?
You can bake the nut crust for about 10 minutes before adding the filling to give it a firmer texture.

Chai Butternut Squash Pie with Nut Crust Delight

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A unique dessert that combines warm chai spices with creamy butternut squash in a crunchy nut crust.

• Total Time: 60 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups Butternut Squash, cubed
• 2 tablespoons Olive Oil
• 1/3 cup Maple Syrup
• 1 cup Coconut Milk
• 1/2 cup Brown Sugar
• 2 tablespoons Chia Seeds
• 1 teaspoon Ground Ginger
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cloves
• 1/4 teaspoon Nutmeg
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 2 large Eggs
• 2 cups Almonds, Pecans, or Walnuts (finely ground)
• 1/4 cup Coconut Oil (melted)
• 2 tablespoons Maple Syrup (for crust)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the butternut squash cubes in boiling water until tender, about 10-15 minutes. Drain and let cool.
3. Mash the cooked squash until smooth in a large mixing bowl.
4. Add olive oil, maple syrup, coconut milk, brown sugar, chia seeds, ginger, cinnamon, cloves, nutmeg, vanilla extract, salt, and eggs. Mix well.
5. For the nut crust, combine finely ground nuts, melted coconut oil, and maple syrup until crumbly.
6. Press the nut mixture into a pie dish to form the crust.
7. Pour the butternut squash filling into the prepared crust.
8. Bake for 45-55 minutes until the filling is set and the top is golden brown.
9. Allow to cool before slicing.

Notes

Serve warm or at room temperature with vanilla ice cream or whipped cream. Store in the refrigerator for 3-5 days or freeze for up to 2 months.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 100mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg