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Butternut Squash Pie

Butternut Squash Pie

  • Author: Samuel
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

This Butternut Squash Pie is a cozy, creamy, and naturally sweet plant-based dessert perfect for autumn. Made with roasted butternut squash, coconut milk, and warm spices, it offers a velvety texture balanced by a natural gelling agent. Easy to prepare and versatile, this pie is a comforting treat that can be customized with optional toppings and garnishes for an inviting finish.

Ingredients

Scale

Main Ingredients

  • 2 cups butternut squash, peeled, seeded, roasted, and pureed
  • 1 cup coconut milk (plant-based)
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon ground nutmeg (natural)
  • 1 teaspoon vanilla extract (natural)
  • 2 teaspoons natural gelling agent

Optional Garnish

  • 2–3 slices smoked turkey bacon, crisped
  • Chopped toasted pecans or walnuts (for nutty twist)
  • Pinch of ground ginger or cloves (for spiced up variation)
  • 1 teaspoon orange zest (for citrus zest)
  • Smoked paprika (for sweet and savory crust edge)

Pie Crust

  • 1 plant-based pie crust, store-bought or homemade

Instructions

  1. Prepare the Butternut Squash: Peel, seed, and cut the butternut squash into cubes. Roast the cubes in the oven at 400°F (200°C) for 25-30 minutes until tender and caramelized at the edges. Let cool slightly, then puree until smooth.
  2. Mix the Filling: In a large bowl, combine the pureed butternut squash with coconut milk (plant-based), maple syrup (natural), ground cinnamon, ground nutmeg, vanilla extract (natural), and natural gelling agent. Blend thoroughly until the mixture is uniform and creamy.
  3. Prepare the Pie Crust: Press your plant-based pie crust into a pie pan and gently prick the bottom with a fork to prevent bubbling. Optionally pre-bake slightly to prevent sogginess.
  4. Pour and Bake: Pour the butternut squash filling into the prepared crust and smooth the top. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes until the filling is set but still slightly jiggly in the center. Allow to cool completely to finish setting.
  5. Optional Smoky Garnish: Crisp the smoked turkey bacon and scatter on top of the cooled pie or serve on the side as a savory contrast.

Notes

  • Use fresh butternut squash for better flavor and creaminess compared to canned.
  • Do not overbake; a slight jiggle in the center ensures a creamy texture after cooling.
  • Cooling completely allows the natural gelling agent to set the pie perfectly.
  • Taste the filling mixture before baking and adjust sweetness if needed.
  • Pre-baking the crust slightly prevents sogginess and keeps the base crisp.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 12g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: butternut squash pie, plant-based dessert, creamy pie, autumn dessert, vegan pie, dairy-free pie

Find it online: https://quicktastykitchen.com/butternut-squash-pie/