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