Vegan Butternut Squash Pie
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Preheat your oven to 350 F. Lightly grease a pie pan with coconut oil and set aside.
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Next prepare the crust. Add cashews, dates, oats, salt, ginger, & cinnamon to food processor.
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Blend together, then add in the Bob’s Red Mill super fine almond flour and pulse to combine.
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Add in the maple syrup and coconut oil and pulse again until you get a sticky dough.
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The dough should stick together when you press it between your fingers.
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Put the dough in the pie pan & form into an even layer, using a measuring cup or your fingers.
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Take a fork and poke holes into the crust, then bake for 10 minutes until just starting to brown.
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While crust is baking, rinse out the food processor & add the filling ingredients. Blend to combine.
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The mixture will be somewhat thin but should stick to your finger.
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Once the crust cools, pour the filling into it & bake for 35-40 minutes, until the middle is set.
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Let the pie cool, then top with whipped coconut cream to serve!
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For the complete recipe, visit www.floraandvino.com
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