Buttercup Squash Pie

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This recipe was adapted from a pumpkin pie recipe, because I prefer the taste and texture of the buttercup squash.  Give it a try!

Crust

  • 1 and 1/2 cups coconut flour 
  • 1/4 cup butter, melted
  • 1 tsp Himalayan salt (or to your taste)
     

Filling

  • 2 cups roasted buttercup squash
  • 1 cup coconut milk
  • 3 eggs
  • 1/2 cup honey
  • 1 Tbsp arrowroot starch
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves 

Method

Preheat oven to 350 degrees F.

 

1. In a large bowl combine crust ingredients.  Mix until it takes on a doughy texture.  Place dough in a 9-inch pie plate, and press until even.

2. Combine all wet ingredients in a blender.

3. Pour mixture into pie crust.  Bake for 50-60 minutes until pie is set.  Let cool and enjoy.
 

I like to add more spice, 3 tsp cinnamon, and a little more ginger and nutmeg.  Do it to your taste. 

Happy baking!