Buttercup Squash Pie

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

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

• 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 

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!