This vegan butternut squash pie is full of warm fall spices and is so creamy and decadent yet is entirely dairy free and gluten free! A wonderful Thanksgiving dessert for all!
One of my favorite vegan Thanksgiving pie recipes
If you’ve been a long time Banana reader, then you know how much I love Thanksgiving pies. Pumpkin pie is, of course, my favorite, but there is something to be said for this super creamy and delicious unsung hero, the vegan butternut squash pie.
Not many people opt for making a butternut squash pie, and truthfully I’m not sure why! It’s different enough from pumpkin and sweet potato pie that it could easily stand on its own, but similar enough that if you like either squash pies, then you’ll love this butternut version.
The filling of a butternut squash pie is made up of butternut squash, coconut cream (or oat milk), arrowroot powder, coconut sugar, and maple syrup. Plus a little cinnamon, ginger, and nutmeg.
My recommended flaky vegan pie crust
Of course, a good butternut squash pie is impart delicious because of the pie crust!
I recommend my vegan flaky pie crust here, which you can modify to be both gluten free and/or Paleo if needed.
What’s more, the vegan pie crust is entirely nut-free (as is this entire butternut squash pie recipe!).
Here’s a video on how to make the pie crust:
How to make a vegan butternut squash pie
The full recipe to this deliciously creamy vegan butternut squash pie is actually found on my friend, Taylor’s blog at foodfaithfitness.com! I’m so excited to be sharing this recipe across our readers, and I know you all will love it!
However, because you’re my Banana reader, I wanted to give you a few quick tips and tricks to making this super easy butternut squash dessert:
- Use roasted butternut squash: this is the same with sweet potato pie and sweet potato casserole; if the butternut squash isn’t roasted, then the sugars don’t caramelize enough, and the pie won’t be as sweet and satisfying! You can see how to make plain roasted butternut squash here.
- The filling is very similar to our pumpkin pie: as I mentioned above, if you like pumpkin pie, then you’ll love this vegan butternut squash pie. Essentially it’s the same method too: you’ll just puree all ingredients in a blender or food processor!
- Make sure your arrowroot powder isn’t expired: many problems that arise from making a vegan Thanksgiving pie is that the arrowroot starch/powder or cornstarch haven’t been stored properly or they’re expired. Expired arrowroot starch will just not work in a pie. Make sure that your ingredients are fresh before beginning!
- Chill the butternut squash pie after it has baked: like pumpkin pie, a vegan butternut squash pie needs time to rest once it’s baked. Allow the pie to cool at room temperature for a few minutes before transferring it to the fridge to chill for several hours.
Find the full recipe to this vegan butternut squash pie on FoodFaithFitness.com!
I just know that you’ll absolutely love this vegan Thanksgiving pie as much as both Taylor and I do! If you make it, be sure to tag us both on Instagram (@the_bananadiaries and @foodfaithfit) and on Pinterest so that we can see your beautiful creations!
The full recipe is found on Taylor’s blog, in the recipe card, so be sure to go check that out.
Happy vegan butternut squash pie baking!