Butternut Squash Pie Recipe Vegan and Deliciously Easy

Butternut squash pie is a delightful twist on traditional pumpkin pie, bringing a subtle sweetness and a creamy texture that will make it a new favorite in your vegan dessert repertoire. This plant-based recipe perfectly captures the essence of fall with warm spices and natural sweetness, all without any dairy or eggs.

Whether you’re a seasoned vegan or just looking to try something new, this pie is incredibly easy to make and sure to impress at family gatherings or cozy autumn evenings.

Using wholesome ingredients like roasted butternut squash, coconut milk, and maple syrup, this pie offers a rich and comforting flavor profile. The flaky vegan crust complements the smooth filling beautifully, making each bite a perfect balance of texture and taste.

Plus, it’s a wonderful way to celebrate seasonal produce while sticking to a cruelty-free lifestyle.

Why You’ll Love This Recipe

This vegan butternut squash pie is not only delicious but also incredibly nutritious and allergy-friendly. It omits traditional pie ingredients like eggs and dairy, making it suitable for vegans and those with lactose intolerance.

The recipe uses natural sweeteners and wholesome spices to create a warm, cozy dessert that feels indulgent but is actually quite healthy.

Another reason to love this recipe is its simplicity. With straightforward steps and common kitchen equipment, you can whip up this pie without any fuss.

It’s perfect for both beginners and experienced bakers alike. Additionally, the pie keeps well, so it’s great for making ahead of time during busy holiday seasons.

Finally, this recipe is versatile. You can easily adjust the spices or the crust to suit your taste or dietary needs.

Want to add a nutty crust or a hint of orange zest? Go for it!

The possibilities are endless, making this a fantastic base recipe to experiment with.

Ingredients

• 1 medium butternut squash (about 2-3 pounds, peeled and cubed)
• 1 cup full-fat coconut milk (canned, well-shaken)
• 3/4 cup pure maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust (or homemade, see tips below)

Equipment

• Baking sheet (for roasting the squash)
• Food processor or blender (to puree the squash)
• Mixing bowl
• Whisk
• 9-inch pie dish
• Measuring cups and spoons
• Spatula
• Oven

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the butternut squash: Peel the squash, remove seeds, and cut into roughly 1-inch cubes. Spread them evenly on the baking sheet.
3. Roast the squash for about 30-40 minutes or until tender and caramelized on the edges. Flip halfway through roasting to ensure even cooking.
4. Remove the roasted squash from the oven and let it cool slightly. Transfer it to a food processor or blender and puree until smooth and creamy.
5. Reduce oven temperature to 350°F (175°C). Roll out your vegan pie crust and carefully place it into the 9-inch pie dish, trimming any excess edges.
6. In a large mixing bowl, combine the pureed squash, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk thoroughly until the mixture is smooth and uniform.
7. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
8. Bake the pie at 350°F (175°C) for 50-60 minutes. The center should be mostly set but might have a slight jiggle; it will firm up as it cools.
9. Allow the pie to cool completely on a wire rack. For best results, refrigerate for at least 3 hours or overnight before serving.
10. Slice, serve, and enjoy! Top with vegan whipped cream or a sprinkle of cinnamon for an extra special touch.

Tips & Variations

“Roasting the squash brings out its natural sweetness and adds depth to the pie’s flavor.”

Use a high-quality canned coconut milk for the creamiest filling. If you prefer a lighter pie, you can substitute half of it with almond or oat milk, but the texture will be slightly less rich.

If you want to make your own vegan crust, combine 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup cold vegan butter or coconut oil, and 3-4 tablespoons ice water. Mix until it forms a dough, chill for 30 minutes, then roll out and use as directed.

For a twist, add 1/4 cup finely chopped pecans or walnuts to the crust or sprinkle on top before baking for a crunchy texture. You can also add a teaspoon of orange zest to the filling for a fresh citrus note.

If you like your pies sweeter, feel free to add an extra 2 tablespoons of maple syrup or a splash of agave nectar.

Nutrition Facts

Note: Nutritional values are approximate and can vary depending on specific ingredients and portion size.

Serving Suggestions

Serve your butternut squash pie chilled or at room temperature with a dollop of vegan whipped cream or coconut yogurt. A sprinkle of toasted pecans on top adds delightful crunch and nutty flavor.

This pie pairs beautifully with a hot cup of spiced chai or pumpkin spice latte for a cozy autumn treat. For a festive occasion, add a drizzle of vegan caramel sauce or a dusting of powdered cinnamon sugar.

Looking for more delicious vegan desserts? Check out our Lemon Ricotta Pasta With Arugula Recipe for a savory vegan meal or the comforting Lion’S Mane Mushroom Crumble Recipes.

If you enjoy seasonal flavors, you might also love the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Creating a vegan butternut squash pie is a rewarding way to embrace the flavors of fall while honoring a plant-based lifestyle. This recipe balances the natural sweetness of roasted butternut squash with warm spices and a creamy coconut base, resulting in a pie that is both comforting and elegant.

Whether you’re making it for a holiday feast or a simple family dessert, it’s sure to become a beloved staple.

With easy-to-follow instructions and adaptable ingredients, this pie invites creativity and personalization. Plus, it’s a great way to introduce vegan baking to your kitchen in a delicious, approachable way.

So gather your ingredients, warm up your oven, and enjoy the process of making this wholesome, delightful dessert!

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