This butternut squash pumpkin pie is heavenly with a dollop of whipped cream (or coconut whipped cream to keep things vegan). This entire recipe is also gluten free and vegan with a wholesome oat-buckwheat flour crust. Makes 2 small regular size pies or 8 4-inch tarts.
In a 425°F oven, roast the squash (face side down) on a parchment lined baking tray for 45 minutes.
In a large bowl, add all the pie ingredients including 4 cups of the roasted squash. Use an immersion blender to mix until extremely smooth and all the spices are distributed evenly.
Make the Gluten Free Crust
Combine all the crust ingredients in a medium bowl and stir until thick and crumbly. Oil your fingers and press directly into a pie form or tart forms. Pierce the bottom with a fork several times then refrigerate for 30 minutes to set.
Bake the Pie
Place the crust onto a baking tray and fill with pumpkin filling. Bake at 325°F for 25 minutes for mini tarts or up to 60 minutes for regular size pies. Watch the crust edges and cover with foil to prevent burning. Allow the pie to cool completely. Refrigerated tarts are easier to remove from the forms.
Crust Substitutes -You can use the filling and bake into any store-bought crust.Coconut Milk -Use full fat coconut milk or coconut cream from the can. Most cans are labeled 13.5 fluid oz. Any brand will work. Do not substitute light coconut milk.Why Refrigerate Pie Crust -You don't have to refrigerate pie crust, but you should. This is because the coconut oil in the crust sets in the fridge and gives the pie a pretty shape when it bakes. Warm pastry tends to spread out when baked, which is not ideal.*Recipe adapted from Edible San Diego: True Food Kitchen Squash Pie.