Calories: 367 kCal / serving
- 4 g
- 22 g
- 41 g
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 Make Butternut Squash and Coconut Pie
- Cut the butternut squash into large pieces.
- 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.
- 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.
- 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.