I find butternut squash easier to cook and tastier than pumpkins for a good ol’ traditional Thanksgiving pie.  This recipe is dairy-free and gluten-free and sure to please. Use fresh ground spices, if available, for an even healthier dessert.  Don’t forget the whip cream, the Cashew Whip Cream that is.

Butternut Squash Pie (1 pie)

Pie crust

½ c coconut flour

½ c of almond flour

½ c of rice flour

½ c coconut oil

sprinkle of salt

1T of cane sugar

4T of cold water

1 T of ground chia seeds (I use coffee grinder)

Add coconut, almond, and rice flour to bowl.  Add ground chia seeds, salt, sugar.  Soften coconut oil for easier handling.  Work oil into flour and add water until dough can be worked into pie dish.  Split dough in ½.  Grease 9 inch pie dish with coconut oil.  Work dough into thin pie crust shape. Bake 350 F for 10 minutes.

Butternut squash filling:

1 butternut squash

1 t cinnamon

2 large eggs, lightly beaten

1 cup coconut milk or other dairy-free milk alternative

1/4 cup raw honey

1 t ground cinnamon

1 t ground ginger

1/8 t ground cloves

1/8 t ground nutmeg

1/8 t salt

Steam butternut squash in a shallow tray of water at 350F for 45 minutes or until tender with fork.  Preheat oven to 425F.  Cut squash and scoop out seeds.  Scoop out 2 cups of squash meat into Vitamix or equivalent. Add coconut milk, honey, egg and spices.  Blend on high until mixed.  Adjust spices to taste.  Pour batter into pie crust to rim and bake at 425F for 10 minutes.  Lower heat to 350F and cook additional 40 minutes.  Cook until custard comes out clean when pricked with toothpick or fork. Top with cashew whip.

Cashew Whip Cream:

1 c cashews (raw)

2/3 c water

1/2 t ground vanilla bean

1 T raw honey

Soak cashews for 15-30 minutes in water for a creamier whip.  Place all ingredients in Vitamix or equivalent.  Start on low and increase to high speed for 1 min or until blended into smooth whip.