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Alkaline Butternut Squash Pie

Alkaline Butternut Squash Pie

Alkaline Butternut Squash Pie

This alkaline butternut squash pie has all the classic flavor of traditional pumpkin and sweet potato pie without the guilt. For me it represents a new spin on some very old classics. It was great trying  something new during the holidays. aI can honestly admit that butternut squash pie is quickly becoming a new family favorite! Not to mention it is totally alkaline! This delectable butternut squash pie is made with a coconut milk filling and spelt flour crust!

It’s easy enough for a weeknight dessert and tasty enough for a family gathering.

Alkaline Butternut Squash Pie
Butternut Squash Pie
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This alkaline butternut squash pie has all the classic flavor of traditional pumpkin and sweet potato pie without the guilt. This Butternut Squash pie recipe is a old classic and quickly becoming a family favorite! Not to mention that it is alkaline! This delectable butternut squash pie is made with a coconut milk filling and spelt flour crust!
Servings Prep Time
8 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
35 minutes
Alkaline Butternut Squash Pie
Butternut Squash Pie
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This alkaline butternut squash pie has all the classic flavor of traditional pumpkin and sweet potato pie without the guilt. This Butternut Squash pie recipe is a old classic and quickly becoming a family favorite! Not to mention that it is alkaline! This delectable butternut squash pie is made with a coconut milk filling and spelt flour crust!
Servings Prep Time
8 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
35 minutes
Ingredients
Pie Filling
  • 3 cups Cooked Butternut Squash (cubed)
  • 3/4 cup Agave
  • 2 cups Coconut Milk
  • 1/2 tablespoon Key Lime juice
  • 1 1/2 tablespoons Vanilla Extract
  • 1 teaspoon Sea Salt
  • 1 tablespoon Allspice
  • 1/2 teaspoon Clove
  • 1 Pre-Baked Pie Crust
Pie Crust
  • 1.5 cups Spelt Flour
  • 1/4 cup Coconut Oil
  • 1 teaspoon Sea Salt
  • 1/2 cup Alkaline Plant Milk
Servings: servings
Units:
Instructions
Pie Filling
  1. Preheat the oven to 350 degrees F. In a medium mixing bowl combine all of the ingredients and mix until the filling is smooth.
  2. Add the filling to the crust. Bake for 35-45 minutes, until the butternut pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It's okay if it still jiggles a bit, it sets while it cools overnight.
  3. Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up over night. Serve chilled with aquafaba or coconut milk whipped cream.
Pie Crust
  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Add flour, oil, salt and milk to a bowl and mix with a fork.
  3. Now slowly pour in your milk and stir until the dough starts to form a ball.
  4. If the batter becomes wet and sticky add additional flour.
  5. Let the dough ball sit in a covered bowl for 10-15 minutes.
  6. Place the dough to a slightly greased 9-inch pan or baking dish, press and shape until it covers the entire pan. Flute or crimp the edges with your fingers or a fork.
  7. When pre-baking (or “blind-baking”) a crust before it is filled, it’s super important that you literally weight the crust down with pie weights so that it will stay in place and not “slip” down into the crust. Before you weight the crust, though, use a fork to poke holes in the bottom of the crust. This will also keep the bottom from bubbling up. The crust will expand to fill the holes while baking.
  8. Place the pie on the baking sheet and bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes. Remove the crust from the oven and remove the weights. You are now ready to add the filling and bake.
    Alkaline Butternut Squash Pie
Recipe Notes

 

  • Don't have pie weights? Line the pie crust with parchment paper and then fill it with dried beans, which are a great and inexpensive alternative.
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PHAT Girlz Thrive

Should you decide to give this recipe for my “Alkaline Butternut Squash Pie” a try I’d love to hear how they turned out!

Leave a comment or post a picture on Instagram, use the hashtag #PHATGirlzThrive and tag me via @PHAtGirlzThrive to make sure I’ll see it. I would love to see all your wonderful creations! Thanks! <3

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Hi, I’m Coach Karen, Chief and Resident Thriver! Since transitioning to a vegan lifestyle in 2017 I have developed such a passion and desire to create in the kitchen. It’s amazing as I totally fell in love with food! I guess you can call it a healthy obsession! 🙂 LOL! It is so nice to have a platform to from which I can share delicious and healthy recipes. If you have tried one of my recipes please leave your comments below and don’t forget to tag @PHATGirlzThrive on Instagram. Thank you for joining me on this incredible journey to optimum health and wellness! OH BTW Don’t forget to join me in the P.H.A.T Girlz Thrive FB Community.

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