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Butternut Squash and Coconut Pie

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Cut the butternut squash into large pieces.

2
Done

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
Done

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
Done

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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Nutritional Chart

367 kcal
Calories
4 g
Protein
22 g
Fat
41 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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