Decadent Vegan & Gluten-Free Butternut Squash Pie with Flaky Almond Flour Crust

Discover the ultimate holiday dessert: a rich, creamy vegan and gluten-free butternut squash pie featuring a perfectly flaky almond flour crust. A delightful and healthy alternative to traditional pumpkin pie!

Hello, fellow food enthusiasts!

With Thanksgiving Day just around the corner, many of us are deep in planning mode, especially when it comes to the most anticipated part of the meal: dessert. This year, as we navigate evolving traditions and perhaps smaller, more intimate gatherings, there’s a unique opportunity to explore new culinary delights. The past year has certainly taught us the importance of adapting and finding joy in new experiences, even during the holidays.

While some gatherings might be virtual, connecting with loved ones over shared meals – even if it’s via video call – remains a cherished tradition. And what better way to celebrate than with a show-stopping dessert that caters to various dietary needs without sacrificing an ounce of flavor? Forget the stress; let’s create something truly memorable.

This year, I’m thrilled to introduce you to a new holiday favorite that promises to become a staple on your dessert table: this incredible Butternut Squash Pie with Almond Flour Crust. It’s a completely vegan and gluten-free masterpiece, boasting a luxuriously sweet and creamy squash filling nestled within a perfectly flaky, subtly nutty almond flour-based pie crust. It’s the perfect way to embrace new traditions while enjoying a healthy, delicious treat.

Why Butternut Squash Pie is Your New Holiday Favorite

Pumpkin pie is undeniably a classic, a beloved symbol of autumn and the holiday season. But have you ever considered the delightful potential of a squash pie? For many, the idea might be new, and it certainly was for me until a serendipitous encounter at True Foods Kitchen. One bite of their squash pie changed everything. The rich, smooth, and velvety texture of the winter squash filling, perfectly complemented by a crisp pie crust and a generous dollop of coconut whipped cream, was an revelation.

That single experience solidified my mission: to recreate that magic with my own vegan and gluten-free twist. And so, after much experimentation, I present to you this Butternut Squash Pie with Almond Flour Crust – a dessert that captures all the comforting flavors of fall while offering a lighter, healthier alternative to traditional holiday pies. Butternut squash offers a naturally sweet, earthy flavor profile that shines beautifully in this dessert, providing a slightly different, yet equally satisfying, experience to its pumpkin counterpart.

Crafting the Perfect Almond Flour Pie Crust

Every exceptional pie begins with an outstanding crust, and this healthy butternut squash pie is no exception. Our almond flour crust is not only gluten-free and vegan but also incredibly flavorful and easy to prepare. It provides the ideal balance of nutty notes and a delicate flakiness that perfectly cradles the creamy filling.

Here’s a breakdown of the simple ingredients you’ll need to create this amazing foundation:

• Raw cashews: These contribute to a rich texture and healthy fats, helping the crust bind beautifully.
• Gluten-free old-fashioned rolled oats: Adding a wholesome chew and additional fiber to the crust.
• Medjool dates: Nature’s candy! Dates provide natural sweetness and act as a binder, eliminating the need for refined sugars.
• Himalayan sea salt: A pinch of salt enhances all the other flavors, bringing out the natural sweetness.
• Ground ginger: For a subtle warmth that complements the fall flavors.
• Ground cinnamon: Essential for that cozy, autumnal spice blend.
• Bob’s Red Mill super-fine almond flour: The star of our crust! This high-quality almond flour creates a tender, light texture.
• Coconut oil: Helps bind the crust and contributes to a lovely crispy finish.
• Pure maple syrup: Another natural sweetener that adds depth and moisture.

That’s it! With these simple, wholesome ingredients, you’re ready to create a crust that’s both delicious and nutritious.

The Magic of Almond Flour

This pie crust stands out thanks to the inclusion of Bob’s Red Mill super-fine almond flour. If you’ve been following my recipes for a while, you know my affinity for this versatile ingredient. It’s a staple in my kitchen, perfect for everything from no-bake treats to baked desserts, thanks to its exceptional fluffy texture and distinctly nutty flavor.

Almond flour is an excellent choice for a gluten-free pie crust, especially when combined with cashews and dates. It’s packed with plant-based protein and healthy fats, making this crust not just delicious but also a more nourishing option. The natural sweetness from the dates and a touch of pure maple syrup beautifully rounds out the flavor profile, creating a crust that’s subtly sweet and incredibly satisfying.

Preparing Your Flaky Crust

Creating this almond flour crust is surprisingly straightforward. Begin by combining the raw cashews, gluten-free oats, pitted Medjool dates, Himalayan sea salt, ground ginger, and ground cinnamon in a high-speed blender or food processor. Pulse these ingredients until they transform into a fine, crumbly meal. This initial step ensures all the dry ingredients are uniformly broken down and well combined.

Next, introduce the star ingredient: the almond flour. Pulse again until it’s fully incorporated into the mixture. Finally, add the coconut oil and pure maple syrup. Continue to pulse until a tacky dough forms. The key here is achieving the right consistency – the dough should be cohesive enough to hold together when pressed between two fingers. If it feels too crumbly, don’t hesitate to add another date or two; the natural stickiness of the dates will help bind the dough perfectly. This ensures your crust will be easy to press into the pie pan and will hold its shape beautifully during baking.

Once your dough reaches the desired tackiness, transfer it to a lightly greased pie pan. Use your hands to evenly distribute the dough across the bottom and up the sides of the pan. A helpful trick is to use the bottom of a measuring cup to firmly press the dough into an even layer and form those beautiful side edges. This not only creates a neat appearance but also ensures a sturdy base for your filling.

Before baking, remember to poke a few holes in the crust with a fork. This crucial step allows steam and hot air to escape during the baking process, preventing the crust from bubbling up and ensuring an even bake. Pop the crust into the preheated oven and bake until it’s lightly golden brown. This is a pre-bake to give the crust a head start; it doesn’t need to be fully cooked at this stage, so don’t worry if it looks slightly underdone. Once pre-baked, remove it from the oven and set it aside to cool slightly while you prepare the filling.

The Creamy Butternut Squash Pie Filling

With our beautifully pre-baked almond flour pie crust ready, it’s time to create the star of the show: the rich and flavorful butternut squash filling. This creamy concoction is what truly makes this pie a holiday delight, offering a depth of flavor that’s both comforting and elegantly sweet.

Gather these simple ingredients for your decadent filling:

• Butternut squash purée: The foundation of our pie, providing natural sweetness and a smooth texture.
• Arrowroot starch: A fantastic gluten-free thickener that ensures the pie sets perfectly.
• Canned full-fat coconut milk: Contributes to the incredible creaminess and richness of the filling, making it wonderfully smooth.
• Unrefined coconut sugar: Offers a natural, caramel-like sweetness without being overpowering.
• Maple syrup: Another layer of natural sweetness that enhances the squash flavor.
• Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, ginger, and cloves, essential for that classic fall pie taste.

That’s all you need for a truly delicious and wholesome filling!

Blending to Perfection

Rinse out your food processor or blender from making the crust, and add the butternut squash purée, arrowroot starch, full-fat coconut milk, unrefined coconut sugar, maple syrup, and pumpkin pie spice. Blend this mixture on high speed until it’s perfectly creamy and smooth, scraping down the sides as needed to ensure everything is thoroughly combined. The consistency should be luxurious and uniform.

For convenience, I often use canned butternut squash purée, which works wonderfully. However, if you prefer, you can certainly use fresh roasted butternut squash, which will add an even deeper, more homemade flavor. Simply roast a whole butternut squash until tender, scoop out the flesh, and blend it until smooth before adding it to the other filling ingredients.

Once blended, taste the filling and adjust the flavors to your preference. If you desire more aromatic depth, add a little extra pumpkin pie spice. For those who prefer a sweeter pie, a touch more coconut sugar or maple syrup can be added. I personally enjoy mine on the less sweet side, allowing the natural, earthy taste of the butternut squash to truly shine.

When the crust is slightly cooled, pour the creamy filling into the pre-baked shell. Use the back of a spoon or a spatula to smooth the filling into an even layer. To prevent the crust edges from burning during the final bake, consider wrapping them loosely with aluminum foil. Return the pie pan to the oven and bake for an additional 35-40 minutes, or until the edges of the crust are golden brown and the filling is set. You can gently jiggle the pie; if the center has only a slight wobble, it’s ready.

Cooling, Serving, and Storing Your Masterpiece

Once baked to perfection, remove the butternut squash pie from the oven and allow it to cool at room temperature for at least 30 minutes. This initial cooling period is important, but for the pie to truly set and achieve its optimal texture, an extra step is essential. Transfer the pie to the refrigerator to cool completely. I find that chilling the pie overnight yields the best results, allowing the filling to firm up beautifully, making for clean, effortless slices the next day. Once fully cooled, you can lightly cover it with plastic wrap or aluminum foil and store it in the fridge.

When you’re ready to enjoy, slice the pie and serve it either at room temperature or chilled. It’s absolutely divine on its own, but for an extra touch of indulgence, I highly recommend pairing it with a generous dollop of coconut whipped cream. A sprinkle of extra cinnamon or a few chopped pecans can also add a lovely finishing touch.

This Butternut Squash Pie with Almond Flour Crust is more than just a dessert; it’s a celebration of fall flavors, a testament to healthy and delicious eating, and a fun, inclusive addition to your holiday dessert table. It caters to those with dietary restrictions without compromising on taste, ensuring everyone can enjoy a slice of festive joy this year.

Enjoy every delightful bite!

Share Your Creations!

If you make this scrumptious Butternut Squash Pie with Almond Flour Crust, I would absolutely love to hear what you think! Your feedback is invaluable and helps me create more delicious recipes for you to enjoy. Please be sure to leave a comment, rating, and review below.

Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to show off your beautiful creations. I love seeing your culinary adventures!

For more inspiring recipes like this one, make sure to check out my Pinterest page and pin your favorites for later.

Looking for more oil-free, gluten-free, and refined-sugar-free pie recipes? Explore my other delightful options, such as the Vegan Dark Chocolate Pecan Pie and the 6-Ingredient Vegan & Gluten-Free Chocolate Pie.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen