Butternut Squash Pie

Butternut Squash Pie (Raw • September Favorite • Holiday-Ready)

From my raw recipe archives! This creamy, spiced Butternut Squash Pie gives cozy pumpkin-pie vibes without baking. It’s rich, naturally sweet, and surprisingly simple—perfect for September’s squash season and the holidays that follow. If you love squash, pumpkin pie, sweet potato pie, or just… pie—you’ll love this.

Ingredients

Crust

• 3 cups pecans
• 1½–2 cups pitted dates (use more for a stickier crust)
• ¼ tsp vanilla extract
• ⅛ tsp sea salt

Filling

• 3 cups (or more) raw ripe butternut squash, peeled and cubed (interior flesh only)
• 1¼ cups coconut water
• 2–3 Tbsp coconut butter (I use 2½ Tbsp)
• 6 Tbsp agave nectar
• 1 Tbsp maple syrup (not raw; sub more agave if you prefer fully raw)
• 2 tsp cinnamon
• 2 tsp vanilla liquid (see below)
• 1 tsp vanilla extract
• ½ tsp nutmeg
• ¼ tsp allspice or cloves
• ⅛ tsp turmeric
• 2 Tbsp lecithin (sunflower or soy)
• ¾ cup coconut oil, melted
• ⅛ tsp sea salt

Vanilla Liquid (quick sub-recipe)

• Blend 1 Tbsp vanilla powder or the scraped seeds from 1–2 vanilla beans with ¼–½ cup purified water until smooth.
• Store in a sealed jar in the fridge for up to a week.

Preparation

Make the crust

1. In a food processor, pulse pecans, dates, vanilla, and sea salt until the mixture turns crumbly-sticky and holds together when pressed.
2. Press firmly into the bottom and up the sides of a pie dish.
3. Chill while you make the filling.

Make the filling

1. Add squash, coconut water, coconut butter, agave, maple, cinnamon, vanilla liquid, vanilla extract, nutmeg, allspice/cloves, turmeric, lecithin, coconut oil, and sea salt to a high-powered blender or food processor.
2. Blend until silky smooth. Taste and adjust sweetness/spice.
3. Pour into the chilled crust, smooth the top, and refrigerate 20–30 minutes to set.
4. Garnish with pecans. Chill at least 2–4 hours (overnight for the cleanest slices).

Yields 1 pie (about 12 slices).

Nutrition Facts (estimated)

Estimates based on the recipe as written with 1¾ cups dates and 2½ Tbsp coconut butter. Actuals vary with your date amount and slice size.

• Whole pie
  • ~5,250 kcal
  • Carbs: ~425 g
  • Fiber: ~55–60 g
  • Sugars: ~310–325 g
  • Protein: ~35–40 g
  • Fat: ~395–405 g
  • Sodium: ~300–400 mg
• Per slice (12 slices)
  • ~435–445 kcal
  • Carbs: ~35–36 g
  • Fiber: ~4½–5 g
  • Sugars: ~26–27 g
  • Protein: ~3 g
  • Fat: ~33–34 g
  • Sodium: ~25–35 mg

Healthy Benefits (why this works)

• Butternut squash: Beta-carotene (pro-vitamin A) for vision and skin, vitamin C, potassium, and fiber for gut and heart health.
• Pecans: Heart-friendly monounsaturated fats, manganese, and polyphenols; add satisfying richness.
• Dates: Natural sweetness with minerals (potassium, magnesium) and fiber to support digestion.
• Coconut (butter & oil): Provides quick-fuel fats and luscious texture.
• Spices (cinnamon, nutmeg, cloves, turmeric): Antioxidant-rich; cozy flavor with gentle warming properties.
• Lecithin: Helps emulsify for a velvety set; contributes choline, important for brain and liver function.

Serving Suggestions

• Classic: Serve chilled with a dollop of coconut whipped cream and a dusting of cinnamon.
• Make-ahead: Prep the day before; it slices best after an overnight chill.
• Texture play: Top with chopped toasted (or dehydrated) pecans and a drizzle of maple or date syrup for shine.
• Mini pies: Press crust into ramekins or a muffin tin for individual portions—great for parties.
• Lighten the sweetness: Use unsweetened dried fruit in the crust (e.g., golden raisins) or reduce agave by 1–2 Tbsp and add a splash more coconut water.

Tips & Swaps

• Fully raw option: Replace maple syrup with additional agave or date syrup.
• Nut-free crust: Use pumpkin seeds + shredded coconut in place of pecans (flavor will change).
• No lecithin? It helps the creamy set, but you can omit; chill longer for firmness.
• Ultra-smooth filling: Steam the squash very lightly then cool completely before blending (not raw, but extra silky).
• Allergen note: Contains tree nuts (pecans) and coconut.

Why it’s a September Star

Butternut hits markets in September at peak sweetness and stores beautifully through the holidays. This pie lets you flex your plant power with seasonal produce while giving those nostalgic pumpkin-pie flavors—no oven required.

Enjoy, and let me know if you try it!

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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