Butternut Squash Pie

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Servings: 04
• For the Crust
• Cold water
• Agave, splash
• Sea salt, pinch
• Grapeseed oil, .5 c
• Coconut flour, .5 c
• Spelt Flour, 1 c
• For the Filling
• Butternut squash, peeled, chopped
• Water
• Allspice, to taste
• Agave syrup, to taste
• Hemp milk, 1 c
• Sea moss, 4 tbsp.

  1. You will need to warm your oven to 350.
  2. For the Crust
  3. Place the grapeseed oil and water into the refrigerator to get it cold. This will take
    about 10 minutes.
  4. Place all Ingredients into a large bowl. Now you need to add in the cold water a
    little bit in small amounts until a dough forms. Place this onto a surface that has been
    sprinkled with some coconut flour. Knead for a few minutes and roll the dough as
    thin as you can get it. Carefully, pick it up and place it inside a pie plate.
  5. Place the butternut squash into a Dutch oven and pour in enough water to cover.
    Bring this to a full rolling boil. Let this cook until the squash has become soft.
  6. Completely drain and place into bowl. Using a potato masher, mash the squash.
    Add in some allspice and agave to taste. Add in the sea moss and hemp milk. Using a
    hand mixer, blend well. Pour into the pie crust.
  7. Place into an oven and bake for about 30 minutes.
    Calories: 245
    Carbohydrates: 50 g
    Fat: 10 g

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