Butternut Squash and Coconut Pie

  • Difficulty: Medium
  • 2 hours and 10 minutes
  • 8 servings

If you’re on a dairy-free diet, try this butternut squash pie without fear. It’s made with coconut milk, which brings extra flavor to this delicious dessert.

Ingredients Needed for Butternut Squash and Coconut Pie

½ butternut squash, peeled
½ cup brown sugar
2 tablespoons of pumpkin pie spice
2 cups of coconut milk
3 tablespoons of maple syrup
2 tablespoons of vanilla extract
1 tablespoon cinnamon powder
7 ounces of pie crust

How to Cook Butternut Squash and Coconut Pie

  1. Cut the butternut squash into large pieces.
  2. Line a baking tray with parchment paper. Place the butternut squash on it, then sprinkle about 2 tablespoons of brown sugar and pumpkin pie spice on it. Bake for 60 minutes at 360˚F/180˚C.
  3. When the butternut squash is cooked through, add it to a blender. Add the coconut milk, maple syrup, vanilla extract, brown sugar, and cinnamon. Blend until smooth.
  4. Line the pie crust in a tart pan, and press it with your fingers on the bottom and edges of the pan. Pour the filling into it and bake for 60 minutes at 360˚F/180˚C.

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