Satisfy your sweet tooth with Butternut Squash Pie
Greetings, my dearest readers! It is with great joy that I present to you today a recipe for the perfect fall dessert – Butternut Squash Pie. This delectable pie will give you a taste of autumn like no other dish before it. It is entirely dairy-free, gluten-free, and vegan, making it a healthy and flavorful choice for your next gathering.
As the days grow shorter and the weather gets cooler, there is nothing more comforting than a warm slice of pie. And what could be better than a pie made with fresh butternut squash? This dish is perfect for Thanksgiving, Christmas or any fall dinner party. Even those who are not fond of vegetables will love this deliciously sweet dessert.
The Butternut Squash Pie recipe I will share with you is easy to make, with simple ingredients that are readily available at most grocery stores. It requires neither too much time nor effort to bake. The aroma that will fill your kitchen while baking is sure to whet your appetite – cinnamon, sugar, and vanilla extract all combine into an incredible fragrance that’ll surely make your mouth water.
So what are you waiting for? Grab your apron and let’s get started on making this amazing dessert that’ll please everyone’s taste buds.
Why You’ll Love This Recipe
Good day, my dear readers. As a food blogger and nutritionist, it is my pleasure to share with you a recipe that will not only satisfy your taste buds but will also provide excellent health benefits. I present to you this irresistible Butternut Squash Pie – Dairy Free Recipe, perfect for any occasion.
First and foremost, this recipe is entirely dairy-free, making it suitable for those who are lactose intolerant or following a plant-based diet. You will not miss the milk when you use coconut milk instead. Coconut milk has a naturally sweet flavor that complements the squash’s natural flavor, resulting in a rich and satisfying pie filling.
Are you on a gluten-free diet? Don’t worry; this recipe can be adjusted to fit your dietary needs. By using gluten-free flour and oat crust, you can enjoy an entirely gluten-free Butternut Squash Pie.
Not only is this recipe packed full of nutrients from the butternut squash, but it also contains wholesome ingredients such as coconut sugar, silken tofu and coconut oil. These ingredients add texture and enhance the flavors while also providing numerous health benefits.
What’s more? This pie has a unique touch of Amaretto with its hint of almond flavor mixed with pumpkin pie spice to give it that perfect balance of flavors. It’s a dessert perfectly suited for any occasion – be it Thanksgiving, Christmas or any other event – this Butternut Squash Pie is an easy vegan dessert that everyone is sure to adore.
In conclusion, the Butternut Squash Pie – Dairy-Free Recipe is entirely dairy-free, gluten-free and satisfies your sweet tooth without compromising on nutrition. Its richness and depth of flavor will have your family begging for seconds. It’s an easy-to-make recipe that deserves to be on your next dinner menu.
Ingredient List
Here are the ingredients needed to make this delicious dairy-free Butternut Squash Pie:
For the pie crust:
- 1 1/4 cup all-purpose flour (use gluten-free if desired)
- 1/4 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 tablespoons cold coconut oil, cubed into small pieces
- 3-4 tablespoons ice water
For the pie filling:
- 2 cups cooked and mashed butternut squash puree (see notes on how to roast butternut squash)
- 3 eggs, lightly beaten
- ¾ cup coconut sugar (or brown sugar)
- 1 can full-fat coconut milk (or 2 cups of soymilk for a soy allergy-friendly option)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon ground ginger
- A pinch of salt
For the oat crust:
(Optional) If you prefer an oat crust instead of a traditional pie crust, try this recipe:
– 2 cups rolled oats (use gluten-free if desired)
– 4 tablespoons coconut oil, melted
– 1 tablespoon Amaretto
– A pinch of salt
Note that this will give you an entirely dairy-free and gluten-free option!
The Recipe How-To
Step 1: Roast the Butternut Squash
- Preheat your oven to 375°F.
- Peel a large butternut squash and cut off the stem and bottom ends.
- Cut the squash in half lengthwise and scoop out the seeds with a spoon.
- Rub a bit of coconut oil on both sides of the squash halves and sprinkle with salt.
- Place the squash halves face down on a baking sheet and roast them for about 45 minutes. You can tell they are done when a fork easily pierces through the flesh.
Step 2: Make the Butternut Squash Puree
- Let the roasted squash cool until you can handle it comfortably.
- Scoop out all of the flesh and blend it until smooth using a food processor or blender. You should get about 2 cups of puree from one large squash.
Step 3: Make the Pie Filling
- In a mixing bowl, whisk together 2 cups butternut squash puree, 3/4 cup coconut milk, 3/4 cup coconut sugar, 2 eggs, 1 tablespoon vanilla extract, and 1 rounded teaspoon cinnamon.
- Add in 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, and 2 teaspoons pumpkin pie spice. Stir until completely combined.
Step 4: Assemble and Bake the Pie
- Preheat your oven again to 375°F.
- Take your favorite pie crust recipe, either gluten-free or vegan, or try my recommended gluten-free oat crust recipe:
- In a bowl mix together 1 1/2 cups rolled oats, 1/4 cup brown sugar, and 1/4 teaspoon salt.
- Mix in 3 tablespoons of melted coconut oil and press into your pie dish.
- Pour the butternut squash pie filling into the prepared crust.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the middle comes out clean.
- Let the pie cool completely before slicing and serving.
Enjoy your entirely dairy-free, easy vegan, gluten-free Thanksgiving dessert butternut squash pie!
Substitutions and Variations
Pray forgive me for interrupting, but I cannot help to share some substitutions and variations that you might want to try with this recipe. In truth, the possibilities are endless! Here are some ideas:
– Gluten-free: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free alternative such as almond flour or oat flour.
– Paleo: If you follow a paleo diet, you can use coconut sugar instead of brown sugar and make a homemade pumpkin puree instead of using canned pumpkin. This will also make the recipe entirely dairy-free.
– Vegan pumpkin pie: If you prefer pumpkin pie over butternut squash pie, try using canned or fresh pumpkin puree instead of the butternut squash puree. You can also add some pumpkin spice to give it that classic pumpkin pie flavor.
– Pecan pie crust: For a twist on the crust, try making a pecan pie crust instead of using the oat crust. Simply mix together some finely chopped pecans, coconut sugar, and melted coconut oil and press into a pie dish before adding the filling.
– Amaretto: If you want to give your pie an extra kick, try adding a tablespoon or two of Amaretto liqueur to the filling for a subtle almond flavor.
Whatever variation you choose, I assure you that this easy vegan and dairy-free butternut squash pie recipe is a perfect addition to your Thanksgiving dessert table!
Serving and Pairing
Butternut squash pie is a delightful dessert that can be served on a variety of occasions, from family gatherings to holiday celebrations. It has a warm and comforting flavor that pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
For those who are looking for an entirely dairy-free option, coconut milk whipped cream is a great alternative. You can make it by refrigerating a can of full-fat coconut milk overnight, then scooping out the solid part and beating it with a bit of vanilla extract and powdered sugar.
For an extra touch, add a drizzle of Amaretto on top of the whipped cream for an indulgent finish.
If you want to take your butternut squash pie to the next level, create a pie crust made with oats instead of traditional flour. This will give the pie an added crunch and nutty flavor that complements the sweetness of the butternut squash filling. Alternatively, use a gluten-free pie crust, like one made from almond flour or coconut flour, for a healthier option.
When serving, cut the pie into wedges and garnish with chopped pecans or toasted coconut flakes. This will create visual interest while also adding texture and flavor to each bite.
Overall, butternut squash pie pairs well with many different types of beverages such as coffee, tea or even sparkling cider. Whether you follow a vegan diet, have gluten-free dietary restrictions or simply want to enjoy a tasty dessert with wholesome ingredients, this recipe is versatile enough to accommodate all preferences without sacrificing taste or flavor.
Make-Ahead, Storing and Reheating
Oh! How delighted I am to discuss the make-ahead, storage, and reheating methods for this rich and decadent Butternut Squash Pie. Surely, you will appreciate how versatile and convenient this recipe is.
Firstly, let me clarify that this entirely dairy-free pie is perfect for preparing ahead of time because it needs an ample amount of time to cool down before being served. After you bake it, let it cool at room temperature for a few minutes before placing it in the refrigerator. Tightly cover the pie with plastic wrap or aluminum foil and then put it inside the refrigerator. It can be stored in the refrigerator for up to three days without any issue.
When it’s time to reheat the butternut squash pie, preheat your oven to 350°F (175°C). Take out the pie from the refrigerator and remove any wrapping. Place the pie uncovered in the preheated oven and bake it for about 10-15 minutes until it’s warm to touch. Do keep an eye on the pie while reheating as leaving it too long could cause over-browning and result in a dry dessert.
Alternatively, if you are looking to serve a freshly baked butternut squash pie for brunch or gathering, you can prepare the pie crust, filling and roast butternut squash in advance. Store them separately in air-tight containers until you’re ready to assemble and bake the pie. Just before baking, assemble ingredients onto a pre-made crust in a pie dish and bake fresh!
Besides this, if you have leftovers after baking that can’t be finished within three days; fear not! There are some easy ways to extend its shelf life. Slice the pie up into serving pieces and wrap each slice tightly with plastic wrap or aluminum foil. They can then be neatly placed inside an airtight container or sealable freezer bag to prevent freezer burn for up to two months.
As always, reheating frozen pie slices is different from thawing other foods because you want to avoid them becoming soggy. A good way to achieve this is to follow the same reheating process as the initial bake, but to increase the duration of heating to 20-25 minutes.
In conclusion, with its easy make-ahead and storage methods, this delightful Butternut Squash Pie will have you coming back for more. Perfect for those on a dairy-free diet or following a gluten-free lifestyle, it’s an excellent dessert option for any occasion.
Tips for Perfect Results
Preparing a delicious Butternut Squash Pie may require some attention to detail, so here are some tips and techniques to help ensure success:
1. Use fresh ingredients: To achieve the best flavor possible, always use fresh and high-quality ingredients. Sourcing organic produce and using fresh spices will make a huge difference in the final result.
2. Make sure the squash is roasted perfectly: The key ingredient in a Butternut Squash Pie is, of course, the squash! Make sure it is roasted perfectly to achieve maximum flavor. Avoid overcooking the squash as this might make it too soft and affect the texture of the pie.
3. Add enough spice: Use plenty of spice to bring out the rich, earthy flavors of the butternut squash. Cinnamon, ginger, and nutmeg are great options for a classic pumpkin pie flavor.
4. Adjust sweetness: Depending on your preference and the natural sweetness of your butternut squash, adjust the amount of sweetener used in your recipe.
5. Use coconut milk for richness: Using full-fat coconut milk will provide richness and depth to a dairy-free pie filling.
6. Don’t overmix: When mixing your ingredients for filling, be careful not to overmix. Overmixing can cause excess air in the mixture that may cause it to crack during baking.
7. Use a gluten-free or oat crust: If you’re looking for a gluten-free or healthier alternative to traditional pie crusts, try making one with oats or almond flour.
8. Decorate with flair: Give your Butternut Squash Pie your personal touch by adding whipped cream, ground Amaretto nuts or drizzling a homemade caramel sauce on top.
Remember these helpful tips when making your next Butternut Squash Pie recipe, and enjoy a mouth-watering dessert that is entirely dairy-free and vegan!
Bottom Line
In conclusion, this butternut squash pie recipe is a perfect choice for those who want to enjoy a delicious and healthy dessert. With its combination of natural ingredients and absence of dairy, gluten and animal products, it is suitable for people with different dietary requirements.
The best part about this pie recipe is that it is easy to make and can be customized to suit personal tastes. Feel free to experiment with different spices or toppings to create a unique flavor profile that suits you.
Whether you are planning a dairy-free Thanksgiving or just want to indulge in a sweet treat, this pie will not disappoint. So get ready to impress your family and friends with this delicious, vegan butternut squash pie recipe.
So don’t wait any longer – head to the kitchen and give this recipe a try. Trust me, your taste buds will thank you!
Butternut Squash Pie - Dairy Free Recipe
Ingredients
- 1 medium butternut squash
- 1/4 1/4 cup nut milk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it) or 1/4 cup soymilk (I prefer a nut blend milk sold in the health food aisle but website doesn't recognize it)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon cinnamon (good quality brand)
- 1/2 teaspoon almond extract or 1/2 teaspoon Amaretto
- 1 teaspoon vanilla extract
- deep dish pie shell
Instructions
- Roast the squash in the oven for about an hour. When soft and cooled then remove stringy parts and seeds. Scoop flesh out into a bowl.
- Mix with the remaining ingredients. This can even be done with a fork, nothing special needed, just make sure to blend it well.
- Pour mixture into the prepared pie shell and bake in a 350 degree oven until the center sets, about an hour.
Add Your Own Notes
Nutrition
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