A twist off of a pumpkin pie, this butternut squash pie is raw, vegan, gluten-free, and refined sugar-free. Not only is it nutrient-dense, but is satisfying and tastes like fall.
1. Process 1 part pitted dates with ~2 parts nut/seed combo and spices of choice. Mixture should easily stick together. Press your crust evenly in a pie pan (I like to rub a little coconut oil on the pan first). Place in freezer while making the filling.
2. In a high-speed blender, blend about equal parts butternut squash and coconut/cashew combo with a few pitted dates and desired amount of spices. Use as minimal amount of liquid as possible to help blend until creamy.
Taste. Add more ingredients as desired and blend again.
4. Spread over your crust and place in freezer until firm. Will freeze overnight and thaw.
Replace young coconut meat with coconut butter or canned coconut, or additional raw cashews.