This rich, yet light and fluffy Creamy Vegan Butternut Squash Pie will go perfectly on your Thanksgiving dessert table!
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Hi, everyone! It’s nice to e-meet you ? My name is Britt Berlin, and I make a bunch of fun and easy vegan desserts over at The Banana Diaries.
Today I wanted to share with you all this super simple and delicious vegan butternut squash pie! It’s entirely dairy-free, egg-free, and refined sugar-free. Not to mention, it can also be made gluten-free and nut-free if desired (always watching out for allergies! Many of my recipes are free from the Top 8 Allergens).
Without further ado, let’s make this perfect Thanksgiving pie!
My favorite butternut squash pie recipe
I do love pumpkin pie, of course. It’s a classic Thanksgiving dessert. But have you ever tried butternut squash pie?
It’s very similar to pumpkin pie in terms of texture and not to mention, the fact that it’s wonderfully rich in nutrients, like Vitamin A and C. However, since butternut squash is slightly sweeter than pumpkin and has a bit of a “nutty” taste to it while being nut-free, this pie is definitely its own holiday dessert.
This creamy dairy-free butternut squash pie is personally my favorite way to use the winter vegetable (I’m prone to favoring dessert above all other meals). It’s rich, yet somehow light and fluffy, and full of cinnamon, ginger, and nutmeg.
All baked in a flaky vegan crust that can be made entirely gluten-free, it’s a wonderful treat that’s a bit different than the traditional classic Thanksgiving desserts.
Ingredients for making a gluten-free vegan butternut squash pie
For this butternut squash dessert, you’ll need the following:
Roasted butternut squash
Coconut cream
Arrowroot powder
Coconut sugar
Maple syrup
Your favorite vegan pie crust (this is my personal favorite!)
Spices
What spices to use for butternut squash pie
I personally recommend using cinnamon, ginger, and nutmeg. The spices are much more minimal than pumpkin pie and a bit more like sweet potato pie!
You can just use cinnamon, but the ginger and nutmeg add a wonderful complexity to the squash pie.
Do you have to peel butternut squash before roasting?
Nope! I personally recommend roasting the butternut squash whole for this pie. Not only does it prevent any pieces of the butternut squash flesh from caramelizing and toughening up, like crispy sweet potato fries, but it also saves so much time.
I have a whole post on how to easily bake butternut squash, but essentially, you will just rinse off the butternut squash, place the squash onto a baking sheet, and bake!
Once baked, simply allow the squash to cool fully before slicing into the
How to make butternut squash pie
What I love about making this butternut squash pie is that it looks elegant, yet is very simple and straightforward to make.
In fact, the only real equipment we’ll be needing is a food processor.
The full recipe is listed down below in the recipe card. However, let’s go over a few key steps to ensure that you get a beautifully even and smooth butternut squash pie!
Roast the butternut squash: as mentioned above, roasting is key here, as it caramelizes the natural sugars found in butternut squash. Steaming the butternut squash will result in a less sweet pie. Plus, baking the butternut squash is actually much easier than steaming, and much less work!
Use full-fat coconut cream: I advise against using any store-bought refrigerated dairy-free milks, as they tend to be too watered down, and will result in a less than desirable texture. Use full-fat coconut cream found in the can for this vegan butternut squash pie!
Double check that your arrowroot powder has been stored properly: and that it’s not expired! If you haven’t properly stored the arrowroot powder (I always store my opened one in the fridge) or it’s expired, your butternut squash pie won’t hold together properly, and won’t yield that custard-like texture. You can use cornstarch here in lieu of arrowroot, but again: please double check that it’s not expired/stored improperly! A common mistake!
Make this vegan Thanksgiving pie entirely gluten-free: the butternut squash pie filling is already gluten-free, but you can also easily make the pie crust gluten-free as well. Use your favorite gluten-free 1:1 baking flour here. I recommend Bob’s Red Mill, as I find it’s the one closest to all-purpose flour when baking.
Give your pie time to rest: after baking, the butternut squash pie will need some time to chill in the fridge and set! This allows the arrowroot powder to stiffen up the filling so that it slices smoothly, like pumpkin pie!
How to serve this vegan Thanksgiving pie
I love decorating my pies with pie crust cut-outs, made from any leftover pie crust dough that I have after rolling out and chilling the pie crust.
You can also serve with coconut whipped cream and a drizzle of maple syrup, or even a la mode, with a scoop of dairy-free ice cream!
Of course, this butternut squash dessert is also wonderful as is- it’s flavorful enough to stand on its own!
I hope that you love this butternut squash pie as much as I do! Thank you again to Taylor, for allowing me to share this family favorite Thanksgiving dessert. I can’t wait to see your creations!
Enjoy, and happy baking!
Other Healthy Holiday Pies:
Sugar Free Low Carb Keto Pecan Pie
Paleo Low Carb Sugar Free Pumpkin Pie
Raw Vegan Tart with Chocolate and Pistachios
Creamy Vegan Butternut Squash Pie
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This rich, yet light and fluffy Creamy Vegan Butternut Squash Pie will go perfectly on your Thanksgiving dessert table!
Prep Time 20 minutes
Cook Time 50 minutes
Servings 10 people
Calories 182kcal
Author Taylor Kiser
Ingredients
1 Vegan Pie Crust
2 cups Mashed Butternut Squash from 1 medium-sized roasted butternut squash
1/2 cup Coconut Cream
1/3 cup Maple Syrup
1/3 cup Coconut Sugar
1/4 cup Arrow Root Powder
1 tsp Vanilla Extract
1 tbsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ginger
Instructions
Prepare the vegan pie crust par-baked according to instructions, using an 8” or 9” pie dish. You can use any leftover dough to create pie crust cut-outs.
Once partially baked, prepare the butternut squash filling. Keep the oven preheated to 350F.
In a large food processor, blend the butternut squash until smooth.
Add in the remaining ingredients, and blend until smooth.
Pour the filling into the pie crust.
Use a pie crust saver or tin foil to cover the pie crust edges. Place the pie onto a baking sheet and into the oven to bake for 50 minutes. After 25 minutes, remove the tin foil or pie crust saver, and allow the pie to bake for another 25 minutes, or until the middle of the butternut squash pie is just set.
Remove from the oven and allow the pie to cool for 10 minutes before placing into the fridge to chill for 2-3 hours.
Once cooled, serve as desired and enjoy!
Nutrition
Calories: 182kcal | Carbohydrates: 32g | Protein: 1.4g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.4g | Sodium: 135mg | Potassium: 156mg | Fiber: 1.5g | Sugar: 21.5g | Vitamin A: 61IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 4mg
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